Coconut Vanilla Bean Frozen Custard
Delicious, creamy, and decadent coconut vanilla bean custard. Dairy free people rejoice for this amazing ice cream
Servings: 6
Calories: 387kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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