Dairy Free Vanilla Ice Cream
Home made Dairy Free Ice Cream always beats the shop purchased dairy free ice cream for flavour. I use a machine to make mine but it was a cheap device from the high street and I have now had it for over 15 years and it is still working. I love making Dairy Free Vanilla Ice Cream but it is also great to experiment with tastes. This is a lovely easy recipe to start you off.
Ingredients:
4 egg yolks
70 g caster sugar
400 ml coconut cream (tin)
1 tbsp. vanilla extract
Method:
Put the egg yolks and sugar into a bowl and beat with a mixer until the egg yolks are almost white.
Gently heat the milk in a saucepan.
Combine the egg and sugar into the hot milk and stir until combined.
Continue to heat the mixture for 2 minutes, stirring constantly. Ensure it does not boil.
Allow the mixture to cool in a refrigerator.
Once chilled place in ice cream machine as per instructions.
Transfer into freezer.
Additional Notes:
I freeze my ice cream in small portions so one portion can be taken out at a time as required.
This will last up to 2 weeks in a freezer.
Remember to not waste the egg whites. Freeze them and save them for other recipes.
Equipment Used:
KitchenAid Stand Mixer
Saucepan
Ice Cream Maker
Freezer containers.