Dairy free, sugar free and deeeelicious! Tastes just like any other ice cream but without the aftertaste of guilt (and a swollen belly).
1 can coconut milk
2 eggs or 4 egg yolks (yolks alone will give even more richness)
Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract.
Boil some water in a pot and reduce to a simmer.
Place a bowl over the hot water and pour the coconut milk in it. Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil.
Put in any flavourings you might want (like mint leaves or berries or chocolate mousse).
Whisk the eggs in a separate bowl.
Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. This is called tempering (slowly bringing the temperature up without cooking the eggs, which would make them scramble).
Add two or three other ladlefuls of the coconut milk mixture to the tempered eggs while whisking continuously.
Pour the tempered eggs the in the bowl where the rest of the coconut milk is and whisk for a couple of minutes non-stop to form a thick custard-like texture.
Make sure it doesn’t get too hot.
Once the custard is ready, remove from the heat source and let it cool on the counter, then the fridge, then the freezer.
Add other flavourings, like chocolate chips, once it is cool enough (probably before the fridge).