Creamy coconut milk ice cream that is richly loaded with vanilla bean flavor. I've made this very simple ice cream numerous times and it always turns out better than anything you can buy at the store. This ice cream is fantastic on it's own, but with fresh berries and homemade chocolate syrup it was even better. Do I even need to add that everyone loved it?
Vanilla Bean Coconut Milk Ice Cream
(2) 13 ounce cans Thai Coconut milk
3/4 cup sugar
pinch of salt
2 vanilla beans OR 1 tablespoon vanilla extract
Slit the vanilla beans lengthwise and scrape out the seeds. In a small saucepan, whisk together the milk, sugar, salt and vanilla seeds or extract. Bring almost to a boil and barely simmer for a few minutes, just until the sugar is dissolved. Let cool and then chill in the fridge for at least 4 hours. (You can skip the stove step and simply pour the mixture straight into your ice cream maker once you have whisked the sugar into the milk. I have done it both ways several times and they were both excellent. There is a slightly creamier texture to the simmered version, but it is not a big difference. I make both versions and it really just depends on how much time I have.)
Pour the mixture into your ice cream maker and freeze according to manufacturer's directions. When the machine is finished, pour into an airtight container and freeze until ready to eat.
This is a perfect soft serve straight out of the machine. I froze it for a couple hours though before serving it. Two days later it was frozen firm, but still scoop-able straight out of the freezer.
|Eating this for lunch is a great option, just add about 27 more berries and some sauce to make it perfect!|
ONE YEAR AGO TODAY: Huevos Rancheros, Made Our Way