We recently bought an ice cream maker because we were spending so much money on pints of coconut ice cream. My husband would go through one in less then a week! Anywho, here is the recipe we came up with after looking a different recipes.Do not substitute honey for maple syrup. Honey tends to crystallize when frozen.
16 fl oz of canned, full fat, coconut milk
3 egg yolks
1/3 or 1/4 cup of maple syrup, Grade B
1/2 tablespoon of pure vanilla extract
Combine all ingredients in a sauce pan and bring to a low boil while whisking. Remove from heat and let cool. Strain mixture into a medium mixing bowl, and cover with plastic wrap. Chill mixture in refrigerator for 2 hours. Once chilled you can put into your ice cream maker. It took ours about 15- 20 mins. It was soooooooooo creamy! Even the next day! Much better than the store bought coconut ice cream. Feel free to add almond butter, chopped up fruit, nuts, etc. 5 minutes prior of it being done for a nice variety.
|Canned - Coconut Milk, Unsweetened,, 2 cup||560||12||88||6|
|Trader Joe's - Maple Syrup - Grade B, 1/4 cup||200||53||0||0|
|Mccormick's - Pure Vanilla Extract, 2 tsp||24||2||0||0|
|Egg Yolk - Egg Yolk, 3 egg yolk (large)||162||2||14||8|