The Sunday Recipe: Vanilla Coconut Milk Ice Cream

Vanilla Coconut Milk Ice Cream

Last summer I made coconut milk ice cream but the recipe called for using raw eggs. Well, my daughter and I both got very sick with what seemed like Salmonella poisoning. I decided to try again but follow the directions for a cooked custard vanilla ice cream.

Ingredients

  • 2 cans coconut milk
  • 4 egg yolks
  • ½ cup maple syrup
  • 4 teaspoons vanilla extract
  • 1/8 teaspoon salt

Directions

  1. In a medium saucepan, on medium heat, stir the coconut milk gently but continuously until all solids have dissolved and the mixture is steaming, but not boiling.
  2. Remove from heat and set aside.
  3. Separate the eggs and refrigerate the egg whites for another recipe.
  4. Whisk or stir the egg yolks and maple syrup together.
  5. Drizzle the warm coconut milk into the egg yolk and maple mixture while stirring vigorously to temper the eggs.
  6. Return the mixture to the saucepan and heat over medium heat, stirring continuously, until steaming.
  7. Continue to heat for another five minutes, stirring to prevent scorching on the bottom. (If you start to seeing boiling, remove from heat immediately.)
  8. (If you have a candy thermometer, you can check to make sure the mixture reaches 160, but if you keep stirring for five minutes after it starts to steam, you’re pretty safe.)
  9. Remove from heat and mix in the vanilla and salt.
  10. Cool then refrigerate for about 8 hours.
  11. Freeze according to ice cream freezer directions or place into a shallow dish and into the freezer for several hours, stirring once an hour until it firms up.
  12. I found two containers from take out food worked pretty well for this and were easy to scoop out of when the ice cream was frozen.

The Sunday Recipe: Chocolate Raspberry Coconut Milk Custard

Chocolate Raspberry Coconut Milk Custard

This is one I make often, mostly for myself but my family doesn’t seem to mind. It’s gluten and dairy free, plus refined sugar free.

This time I don’t think I put enough water in around the ramekins, but no matter how poofed it gets, once it’s chilled, it is still delightful creamy goodness.

I use full fat coconut milk in this but I don’t see why it wouldn’t work with light. Just don’t try it with the cartons of coconut milk, I don’t think that would be the same.

I don’t mind the seeds in the raspberries but if they bother you, try frozen cherries.

This recipe is also easy to cut in half and I often do that to make it easier because then I can just use a square tin and four ramekins. I even bake it in the toaster oven on the front porch in the hot weather.

If you give it a try, let me know how you like it.

Ingredients

  • 1 can (approximately 13.5 ounces) canned coconut milk
  • 4 eggs
  • ¼ cup maple syrup
  • 3 tablespoons cocoa powder
  • 1 tablespoon tapioca flour/starch
  • 1 teaspoon vanilla extract
  • 8 ounces frozen raspberries (about 3 tablespoons per ramekin)

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the 8 ramekins into a roasting pan or baking dishes.
  3. Put a layer of raspberries in the bottom of the dishes.
  4. Heat 4 cups of water for a water bath. You may need more if the pan is big.
  5. Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used an immersion blender.)
  6. Pour batter slowly over fruit.
  7. Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
  8. Bake for 40 minutes.
  9. Remove from oven and remove ramekins from pan to a towel using tongs.
  10. Allow to cool then refrigerate for several hours.
  11. Enjoy!

The Sunday Recipe: Vanilla and Peach Coconut Custard

Vanilla and Peach Coconut Custard

This is a simple custard with just a few ingredients that comes together quickly and is gentle on the stomach.

Ingredients

  • 1 cup of full fat canned coconut milk
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 2 tablespoons tapioca flour
  • 1 ½ teaspoons vanilla extract
  • 2 peach slices, frozen or canned, for each ramekin, diced

Directions

  1. Preheat oven to 375 degrees.
  2. Place the four ramekins in a square baking dish, metal or glass work.
  3. Put one layer of chopped peaches in the bottom of the dishes.
  4. Heat 2 cups of water for a water bath.
  5. Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used a bullet blender.)
  6. Pour batter slowly over fruit.
  7. Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
  8. Bake for 40 minutes.
  9. Remove from oven and remove ramekins from pan to a towel using tongs.
  10. Allow to cool then refrigerate for several hours.
  11. Enjoy!