Dairy-Free Coconut Ice Cream
Ingredients
- 4 ounces shredded unsweetened coconut
- 4 (14 ounce) cans coconut milk
- 1 ½ cups white sugar
- 4 large egg yolks
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Instructions
- Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set aside.
- Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Strain coconut milk mixture through a sieve. Discard solids; pour liquid back into top of double boiler over simmering water.
- Fill a large bowl with ice and cold water; set aside.
- Whisk egg yolks into coconut milk mixture until thickened. Place top of double boiler in ice water until coconut milk mixture is cooled to room temperature, about 20 minutes.
- Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions.
Source
Original recipe: View Original