Coconut custard ice cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans Golden Star Coconut milk5 egg yolks1/2 tsp. stevia exract (Sweet Leaf or Better Stevia)1.25 tsp. vanilla extract2 tsp. Great Lakes Gelatin
Drain clear coconut liquid from cans into small bowl, and scoop remainder into top of double boiler, over simmering water. Stir thick coconut cream/ milk until smooth.
Sprinkle 2 tsp. gelatin over coconut liquid to bloom.
Beat egg yolks until thick and smooth. Temper egg yolks with hot coconut milk; gradually add tempered eggs into coconut milk. Stir/ whisk gently until thick - coats spoon. Add bloomed gelatin, stir until dissolved. Add stevia to taste, and vanilla. Stir well.
Remove pan from simmering water. Empty water; replace with cold water and ice cubes. Replace custard pan and stir frequently until well cooled. Refrigerate until freezing ice cream. Follow ice cream freezer instructions for making ice cream. Take about 30 minutes in our ice cream freezer.
Serving Size: Makes about 8 nearly-1/2 cup servings
Sprinkle 2 tsp. gelatin over coconut liquid to bloom.
Beat egg yolks until thick and smooth. Temper egg yolks with hot coconut milk; gradually add tempered eggs into coconut milk. Stir/ whisk gently until thick - coats spoon. Add bloomed gelatin, stir until dissolved. Add stevia to taste, and vanilla. Stir well.
Remove pan from simmering water. Empty water; replace with cold water and ice cubes. Replace custard pan and stir frequently until well cooled. Refrigerate until freezing ice cream. Follow ice cream freezer instructions for making ice cream. Take about 30 minutes in our ice cream freezer.
Serving Size: Makes about 8 nearly-1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 208.5
- Total Fat: 21.2 g
- Cholesterol: 115.0 mg
- Sodium: 6.8 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.0 g
- Protein: 2.2 g
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