Since she is lactose-intolerant, making ice cream from cream or milk was out of the question. So I substituted coconut milk instead! This ice cream was delicious! It's also easier to make than the last ice cream recipe that I made.
Coconut Ice Cream with Chocolate and Roasted Almonds
Makes 2 quarts
Ingredients
6 egg yolks
cups sugar
2 cans unsweetened coconut milk
1 cup sliced almonds, roasted
4 oz semi-sweet chocolate chips
4 oz butter
- Heat coconut milk until it begins to steam.
- Meanwhile, whisk egg yolks and sugar until light lemon in color (I used farm eggs so the color was closer to lemon).
- Prepare an ice bath (ice in a bowl with water).
- When coconut milk is heated, pour slowly into the egg mixture whisking the whole time.
- Put bowl with coconut ice cream base in the water bath. Coconut will separate if you don't cool it quickly!
- When base is cool, place in fridge overnight.
- Freeze base according to your ice cream maker's directions.
- When coconut ice cream has achieved a soft serve stage, mix in chocolate and almonds.
- Freeze overnight.
- Serve!
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