Print
Coconut Vanilla Bean Frozen Custard
Delicious, creamy, and decadent coconut vanilla bean custard. Dairy free people rejoice for this amazing ice cream
Course Dessert
Cuisine American
Keyword custard
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 387kcal
Author Amy K
- 2 cans Full Fat Coconut Milk
- 3/4 cup Organic Brown Sugar
- 3 egg yolks
- 1/2 teaspoon Vanilla Extract
- 1 Vanilla Beans split and scraped (optional)
- dash of salt
Bring the coconut milk to a soft boil.
In a separate bowl combine the sugar and egg yolks.
Slowly add the hot milk to the egg mixture, whisking constantly, to prevent the eggs from clumping together.
Stir in vanilla extract and scrapped vanilla bean.
Chill in the refrigerator for at least one hour.
Pour into ice cream maker as directed.
When ice cream is as thick as desired eat right away or freeze to eat later.
Serving: 1g | Calories: 387kcal | Carbohydrates: 31g | Protein: 4g | Fat: 29g | Saturated Fat: 24g | Cholesterol: 97mg | Sodium: 28mg | Potassium: 326mg | Sugar: 26g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 57mg | Iron: 4.6mg