I bought an electric ice-cream maker and have had a few trials, but I think I’ve learned a few tricks along the way. Number one, buy the can of full-fat coconut milk. Don’t try a coconut milk beverage or the light coconut milk…your ice-cream results will come out icy and watery. Not good! Number two, take the time to add the two egg yolks…it adds to the custard-like texture or creaminess of your final result.
If you like ice-cream “soft-serve” style, then eat it immediately after coming out of your ice-cream maker. If you like it a little firmer so that you can scoop it, then just freeze it before serving.
1 can of coconut milk
4T instant coffee, intant coffee avoids grittiness
3T unsweetened cocoa
1/4 cup raw honey
1T maple sugar crystals
2 egg yolks
Place all ingredients (except for the yolks) in a medium saucepan over low heat. Whisk until everything is blended well together. Turn off heat.
Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.
Follow the directions on your electric ice-cream mixture as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice-cream mixture in the refrigerator overnight and then blend in the morning for about 30 minutes. Enjoy!