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Coconut Vanilla Ice Cream

 Earlier this year, I said that I’m going to have a hand in making more ice creams this year. It took me a while, but finally I got to it. Part of it of course, is that we have a tiny freezer and I have to freeze the ice cream bowl. Well, things will change in the next few months when we finally invest in a bigger freezer and fridge!

Coming back to the ice-cream, I have to say it is the creamiest ice cream I have made. I suspect, it’s the coconut milk that we used that added to that creaminess.

Churning the mixture, and waiting for 25 minutes to firm up was exciting. When it was finally done, I stopped the machine and saw that it has turned into creamy custard. Oh yum! I froze it overnight, and we had ours with waffles together with a few friends.

I adapted this recipe from David Lebovitz’s ice cream recipe which is probably one reason why it is so good! What’s next I wonder!!?!? Ice cream here I come!

Coconut Vanilla Ice Cream 
250 ml coconut milk
2/3 cup of philediaphia cream for desserts
2 egg yolks
1/4 cup of sugar
1 vanilla bean scrapped

Simmer coconut milk, cream, vanilla bean and sugar in a saucepan slowly on low heat. Then slowly add in whisk egg yolks in the mixture. Cool. Chill for 30mins to 1 hr. Then place in ice cream machine and churn for 25-30 mins.



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