This is my kid’s favorite vanilla ice cream recipe. I usually make it once a week. It’s low-glycemic and full of healthy fats so I’m happy to give it to them whenever they ask.
It’s ice cream, so I’m sure I don’t need to offer suggestion on how to consume it, but I will anyway. It goes well with chocolate sauce, whipped cream, caramel, granola, on the the side of pies and cakes, or solo!
I love these bowls by the way. The insert is soap stone. I keep them in the freezer and then put them inside the wood bowl when I’m ready to serve so the ice cream stays cold. You can find them at Uncommon Goods.
- 28 ounces coconut milk
- 1/2 vanilla bean (or 1 tsp vanilla bean)
- 1/2 cup maple syrup (or honey)
- 4 egg yolks
- 1 teaspoon vanilla extract
- Slice the vanilla bean lengthwise and scrape out the seeds.
- In a saucepan, whisk together the coconut milk, vanilla bean and its seeds, maple syrup, and egg yolks. Heat the mixture over medium heat stirring constantly until the mixture coats the back of a spoon, about 8-10 minutes. Make sure it doesn’t boil.
- Transfer ice cream mixture to a bowl, and cover with plastic wrap. Place the plastic wrap directly on the liquid, so there is no condensation. Place in the refrigerator and chill until cold, at least 2 hours.
- Remove the vanilla pod, then mix in the teaspoon of vanilla extract. Using your ice cream maker according to the manufacturer’s instructions, process the chilled ice cream mixture. (I use the Kitchen Aid stand mixer attachment – it’s so quite compared to my last ice cream maker)
- Turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 2 hours.
- To serve, leave out on the counter for 30 minutes until it soft enough to scoop.
Against the Grain.