The other day I said to a friend that she should be in the same city as me so she can come and try my Peanut Butter Ice Cream and she reminded me that she has to eat a dairy and gluten free diet. Oops. Totally forgot. So I thought I would look up some recipes for dairy free Ice Cream.
The first one I came across was this one. I don't know who it is by - I just printed it out. I will have to have another look but for now will just put the recipe on here.
This is so yummy. I have acquired a taste for coconut milk and this is so creamy - very much like the dairy version. I reckon you should give it a try.
Coconut Caramel Ice Cream
Makes about 1 pint - I halved this recipe.
2 cans of coconut milk (not lite)
1 cup brown sugar
1/2 tsp salt
6 egg yolks
2 tsps vanilla extract
Combine 1 can of coconut milk, brown sugar, and the salt in a saucepan. Set over medium-high heat and bring to the boil, stirring occasionally so that the sugar dissolves. Once boiling, reduce heat slightly and continue to cook until the mixture has darkened and reduced, about 20-30mins. It should be very thick - like - lava resembling caramel.
While the caramel is reducing, beat the egg yolks in a large, heatproof bowl and set aside.
Add the second can of coconut milk to the coconut caramel and heat, stirring to integrate the caramel. When the mix is very hot, but not boiling, temper the egg yolks: slowly whisk 1 cup of the caramel mixture in to the bowl.
Turn the heat to low and pour the tempered yolks back into the pot. Cook, stirring constantly, just until the mixture has thickened, 1-2 mins. Remove from the heat and pour into a heatproof bowl. Stir in the vanilla extract. Cover tightly and refridgerate overnight.
Pour custard mix into your ice cream maker and churn to manufacturers directions. Freeze for 4-6hrs before serving.
I took this out of the freezer at about 4hrs and was very solid mix but melted quickly. So yummy. Enjoy.