The Ice Cream

This is part three in a series of posts I've made reviewing recipes and products I tried out for my birthday. I'll list the others at the end of this post if you want to check them out.

NOTE: You'll need to think ahead with this recipe. I recommend chilling the ice cream mixture overnight or for at least 12 hours. Also, if you are using an ice cream maker with an insert you'll need to make sure this is in the freezer a good 24 hours before you plan to make ice cream. 

Coconut Milk French Vanilla Ice Cream

3 cups of coconut milk (If you can't make your own “in just 6 minutes“, I prefer Natural Value Coconut Milk because it has no gums or additives, and the can liner is BPA-Free)
6 egg yolks
3 tablespoons honey [affiliate link]
1/2 teaspoons sea salt [affiliate link]
1 teaspoon ground vanilla bean, optional
1 tablespoon vanilla [affiliate link] extract (you can make your own grain-free version of vanilla)

Kitchen Equipment

Heavy-bottomed pan
Thermometer
This is my favorite Ice Cream Maker

It's important to have a thermometer for this recipe because you want to cook the egg yolks. This will make the ice cream base creamy and smooth. You don't want to go over 185°F because the mixture will curdle. If you do mess up and go over 185° I would just continue with the recipe but after the pudding is completely chilled place it in a blender to make it smooth again. You'll want to chill it again as whirring it in the blender may raise the temperature.

1. Place coconut milk [affiliate link], egg yolks and honey in a thick bottomed pan.
2. Whisk thoroughly.
3. Stir constantly over medium heat until the mixture reaches 180°F.
4. Remove from heat immediately. If you are using a thermometer which will notify you when it reaches a certain temperature I would set it for 179°F.
5. Allow to cool for about 30 minutes.
6. Stir in the sea salt, ground vanilla bean and vanilla extract.
7. Chill overnight for best results.
8. Place ice cream base in ice cream maker and turn until thickened to your liking.

As you can see from my recipe, I did omit the coconut oil [affiliate link] and it is perfect. Creamy and delicious.

Pecan Pralines

I also decided I wanted Pecan Pralines in this ice cream and used this recipe: Honey Pecan Pralines from Cooking for Engineers. I did alter the recipe. It called for brown sugar which I omitted and used 3 tablespoons of honey. I also used 2 tablespoons of butter (instead of one).

Review on the pecan pralines: I'm not sure if my oven cooks hot, but the pecan pralines were slightly overcooked. Not burned, but very close. I would reduce all the cooking times by 1 minute. They were yummy and I munched on them all day.

Here are the other reviewed recipes – go check them out!

• Recipe Review One: Coconut Mama's Flatbread Made with Coconut Flour
• Recipe Review Three: Modern Alternative Mama's Buttercream Frosting