Coconut Ice Cream

I like real food. Real, fresh, honest-to-goodness food, made from whole ingredients (meaning few to zero additives), requiring simple preparation. It’s for this reason that I have avoided dairy-free ice creams. It is called “ice cream,” after all, and I have been of the opinion that it should therefore consist of cream, milk, eggs, sugar, and not much else.

But this, my friends . . . whoa. This ice cream is different. Made from rich, creamy coconut milk (absolutely a whole, fresh food) and just a few other natural ingredients, then whipped and heated into a thick custard (as per most of my dairy ice-cream recipes) and churned to thick, sweet decadence in an ice-cream maker, this is one real food. Top with fresh fruit (try mango or raspberries and fresh lime) or warm chocolate sauce or eat plain.

Note: Do not use lite coconut milk in this recipe.

Ingredients

4 egg yolks $1.50 for 12 eggs

1/3 cup sugar pantry

2 15-oz. cans (full-fat) coconut milk $3

2 teaspoon vanilla $4 for 4 oz.

1/2 teaspoon salt pantry

Total cost of ingredients: $8.50

Directions

In a mixing bowl, whisk together the egg yolks and sugar until pale yellow. Whisk in the coconut milk. Transfer to a medium pot.

Over medium heat, whisk the coconut milk mixture until thick and hot (but not boiling), about eight minutes. It should be thick enough to coat the back of a spoon. Stir in vanilla and salt. Chill until very cold (about 45 minutes).

Churn in an ice-cream maker according to manufacturer’s instructions. Serve immediately (as a soft frozen custard) or freeze until hard enough to scoop (at least two hours).

Makes about 4 cups of ice cream.

For more brokeassness, visit brokeassgourmet.com.

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