Coconut Milk Ice Cream- Chocolate!
Another amazing ice cream made with coconut milk! You will need:
- 1 can of full fat unsweetened coconut milk, chilled
- 4 egg yolks
- 1 1/2 cup sugar
- 2 tbs vanilla extract
- 1 cup cocoa powder
Chill the can of coconut milk for a few hours before starting.
When you open the can, it will have separated, which is totally ok and natural. Dump what you can into a medium sauce pot and scrape out as much as you can from what is sticking to the inside. Whisk to recombine.
Add in your cocoa powder and 1/2 of the sugar to the coconut milk and whisk.
Heat the coconut & cocoa powder mixture on medium heat until steaming. Whisking occasionally. DO NOT LET THIS BOIL. That would be bad.
While the milk mixture is heating up, whisk your 4 egg yolks and the other half of the sugar together in a bowl. Once that is well combined and a little frothy, add in your vanilla extract and whisk again to mix everything together.
Once the milk mixture is steaming, turn heat to low.
Slowly pour 1/4 cup of the milk mixture into the egg mixture while whisking. This is called "tempering" the eggs and will make sure they don't curdle or scramble when you add them to the warm coconut milk. Do this twice more, whisking all the while.
Once you have tempered your eggs, pour the whole thing into the sauce pot on the stove and whisk frequently until the mixture thickens. This may take awhile, about 7-10 min. Once it coats the back of a spoon and holds a line when you run your finger through it, it should be done!
Now remove from heat and let cool a minute or so, then strain through a fine mesh strainer (if you have one, if not, you can skip this step).
Put into an airtight container and let chill overnight.
Once it's chilled, strain again, this step makes the ice cream super creamy and velvety!
Make your ice cream according to the instructions of your ice cream maker.
Eat right away or store in your freezer to get harder. ENJOY!