Vanilla Ice Cream, with Coconut Milk
6 egg yolks
2/3 cups sugar
2 cans coconut milk (19 oz can)
2 tablespoons vanilla extract
a dash of salt
In a large mixing bowl beat egg yolks. Slowly add sugar until fully blended. In a slow stream, add coconut milk and continue to mix thoroughly. Add vanilla and salt. I used an older electric ice cream machine that I picked up several years ago at a garage sale for $5 (It has been one of the best garage sale finds ever!). If you have the version that requires you to freeze the inside container prior to use, you may need to make a smaller batch. I also used Mae Ploy brand coconut milk from ‘Cash and Carry’. Most brands you buy at the market will only be a 13.5 oz can so be sure to adjust your recipe accordingly.
Freeze following your machine’s instructions.
Eat immediately!! If you have left overs it will become very hard in the freezer. So–that means you should invite all your friends and neighbors over to insure that you can finish the batch in one sitting!
A few modifications I made in the following batches:
I cut the sugar in half and added 2 pints of fresh pureed strawberries. VERY tasty!
I also used the whole egg instead of just yolk. This resulted in a little bit lighter (airy?) texture.
My favorite way to enjoy…a scoop layered on top of slices of a juicy peach!