Yield: 1 quart
 
INGREDIENTS:
1 can full fat coconut milk
1/4 C honey
4 pastured egg yolks
1 vanilla bean, split, seeds scraped
2 T Amaretto
 
DIRECTIONS:
  1. Heat the coconut milk and the vanilla bean in a medium sauce pan on medium heat, until steaming, but not quite boiling. 
  2. Turn heat down to low
  3. In a separate bowl, whisk the egg yolks
  4. Once the coconut milk is steaming, add one small ladle of it to the egg yolks, and stir to combine. 
  5. Slowly add two more small ladles full. This will temper the egg yolks, so they won’t scramble when you add them to the hot coconut milk
  6. Slowly pour the egg yolk mixture back into the pan with the coconut milk, and whisk until slightly thickened, which will take several minutes. Make sure the mixture doesn’t boil, as this will scramble your eggs. 
  7. When the mixture has thickened to the consistency of a thin custard, remove from heat and extract the vanilla bean pod. 
  8. Allow to cool for a few minutes, then whisk in the honey. 
  9. Cool in an ice bath until cold.
  10. Add Amaretto and thoroughly mix.
  11. Once the mixture is cold, freeze in your ice cream maker according to the manufacturer’s instructions. 
 
 

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