Caramel coconut milk ice cream

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First ice cream of the year!! In fact, this can barely be considered ice cream. It’s made with coconut milk that is cooked down with brown sugar into an intensely fragrant caramel, a tiny bit of milk (that you could easily omit if you’re looking for something dairy-free) and egg yolks. It’s genius, and I’m so glad I came across this recipe on the Big Girls Small Kitchen blog. The texture is divine and the taste is rich- so much so that only a few spoonfuls should suffice for even the biggest sweet tooth. Of course you’ve got to love coconut, but the flavor of the coconut milk morphed into something completely new, a sort of caramel/coconut hybrid. I highly recommend you try this.

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Caramel coconut milk ice cream
Adapted slightly from Big Girls Small Kitchen

Ingredients (makes about 6-8 servings):
400 ml coconut milk
1 C light brown sugar
2 C milk
6 egg yolks

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Add 300 ml of the coconut milk to a medium-sized sauce pan with the brown sugar and place over medium heat. Let the mixture reduce and caramelize for about 25 minutes, whisking often so that the sugar will incorporate into the caramel and it doesn’t stick to your pan. The mixture will bubble up violently, so make sure you keep an eye on it, whisking or taking it off the heat so it doesn’t overflow.

After 25 minutes you should have a thick, fragrant caramel (about 1/3 of the volume that you had to start with). Add the remaining coconut milk and 1 C milk, then bring to a bare simmer. In the meantime, place your eggs yolks in a large bowl and whisk them until slightly frothy. Temper your egg yolks by adding the hot coconut mixture to them 1/2 C at a time, pouring it in slowly and whisking constantly. After 1 C of the caramel has been added, you can now pour the egg yolks into your saucepan, whisking to combine. Heat slowly over medium low heat, whisking, until the mixture thickens slightly, about 5 minutes longer. DO NOT BOIL! If you do, your eggs could turn.

Remove the mixture from heat and let it cool at room temperature for about 30 minutes. Add the remaining milk and whisk to combine, then dump into your ice cream maker and follow its directions. Freeze for 3-4 hours before eating.

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