Coconut Vanilla Bean Frozen Custard
Delicious, creamy, and decadent coconut vanilla bean custard. Dairy free people rejoice for this amazing ice cream
- 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