Vanilla Ice Cream

Jenni Hulet

5 from 2 votes

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings 3 cups

Ingredients

2 teaspoons powdered gelatin
3 tablespoons cold water
4 egg yolks
2/3 cup maple syrup or honey
3 cups 2 [13½-ounce] cans full-fat coconut milk
2 teaspoons vanilla extract
1 to 2 tablespoons flavored liqueur of choice optional

Instructions

In a small bowl, sprinkle the gelatin over the cold water and allow to soften (bloom) while you prepare the rest of the ingredients.
In a large bowl, whisk together the egg yolks and maple syrup.
In a medium-sized saucepan over medium heat, bring 1½ cups of the coconut milk just to a boil.
Slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from seizing.
Pour the whole mixture back into the saucepan and cook till it reaches 160°F (70°C) on a candy thermometer, or till it thickens to the consistency of heavy cream. This usually takes about 4 minutes. Gently stir the whole time.
Remove from the heat and pour the custard through a fine-mesh sieve into a clean bowl.
Whisk in the bloomed gelatin till melted, then whisk in the vanilla and liqueur, if using, and the remaining 1½ cups of coconut milk.
Cover and chill till very cold.
Freeze in an ice cream maker according to the manufacturer’s instructions. Enjoy right away as a soft serve, or transfer to a freezer-safe container and freeze for a few hours or till scoopable.
The ice cream will keep for about 1 week when stored in an airtight container. Once stored in the freezer, for the best consistency, let it sit out at room temperature till easily scoopable.

Notes

Flavor Variations for Vanilla Ice Cream:Pistachio Ice Cream. Heat the coconut milk in a saucepan over medium heat, bringing it just to a boil. Remove the pan from the heat and stir in 1 cup (100 g) of pistachio flour. Set aside to steep and cool for about 30 minutes. Strain the milk through a fine-mesh sieve, add a few drops of almond extract, then use this flavored milk in place of the plain coconut milk in the recipe above.Hazelnut Ice Cream. Heat the coconut milk in a saucepan over medium heat, bringing it just to a boil. Remove the pan from the heat and stir in 1 cup (100 g) of hazelnut flour. Set aside to steep and cool for about 30 minutes. Strain the milk through a fine-mesh sieve, then use this flavored milk in place of the plain coconut milk in the recipe above.