Okay, the Coconut Milk Ice Cream I made for the grandangels was a hit. At least with the older one, who is who really needed to like it. Grandangel #2, who loves to help Granny cook, assisted in the making, but declared “Granny, this ice cream we made tastes a little wierd!” By which he meant that it didn’t taste like his normal “white” ice cream. Grandangel #1 scarfed his down straight away and I can attest, having done the taste test on it myself, that it’s yummy. Not to mention filled with really good fats.
Here’s the recipe for those who want to make it:
1 (14-ounce) can premium coconut milk
1 (5 ounce) can premium coconut cream
4 ounces original (non sweetened) rice milk (or half and half for the dairy tolerant)
1 cup dextrose powder (or 2/3 cup sugar or granular Splenda)
6 egg yolks
2 teaspoons pure vanilla extract
1. Carefully read your manufacturer’s instructions for the ice cream freezer you intend to use. If necessary, properly pre-chill the churn container and have the machine ready to go.
2. In a saucepan, combine the two cans of coconut milk and the rice milk (or half and half) and stirring occasionally over low heat, slowly bring toward a simmer, until the first tendrils of steam begin to rise from the surface.
3. Meanwhile, in a separate bowl, beat the egg yolks with the dextrose, sugar, or Splenda until light yellow.
4. When the coconut milk mixture sends up a little steam, temper the egg yolks by slowly dribbling about 1/3 cup of the hot coconut milk into the beaten egg mixture, whisking all the while. Add another 1/3 to 2/3 cups of the hot coconut milk mixture, whisking constantly. Then add the egg mixture back into the coconut milk pot, whisking, and heat all until the mixture reaches 170 to 175 degrees (or begins to thicken slightly and coats the back of a wooden spoon).
5. Remove from heat, add the vanilla and stir to combine.
6. Quick chill by pouring the ice cream base into a gallon zip bag, sealing, and immersing in a pan of ice water until cool enough to put into refrigerator. Refrigerate for up to a day or use after quick chill to make ice cream. When ready to make, follow the manufacturer’s instructions for your ice cream freezer.
The taste is only faintly coconut-y, very rich, and quite yummy. We had made a batch of purely dairy (half and half and heavy cream instead of coconut milk) vanilla ice cream with Splenda and although it was yummy, I’ll have to say, the grandangels’ batch was just as yummy and had all those great coconut milk lauric acid benefits.
I have to say that the Flag Wavin’ Parfaits were scrumptious either way! Give it a try. Throw a little protein powder in it and you could make some dandy Protein Power shakes out of leftovers…or even feel good about dessert again!