Tuesday, May 20, 2014
It's FINALLY warm enough for ice cream! And it could not be easier:
Heat in saucepan until sugar is dissolved: 2 cans full fat coconut milk, scant 2/3 c white sugar, 2/3 c unrefined coconut sugar, scrapings of 2 vanilla bean pods* (or 1/2 t. vanilla extract) and a dash of sea salt. Allow to cool then refrigerate 2 hours. Process in ice cream maker 20 minutes to soft creamy consistency. Freeze overnight. Serve plain or drizzled with your favorite topping. For chocolate ice cream, add 4 T. cocoa powder to saucepan when heating.
*Split vanilla bean pod end to end with a paring knife. Pull open and use tip of knife to scrape the brown "caviar" from inside the pod.