My husband is a lemon freak, so this came out of no other inspiration but than to please him (wifey of the year here, lololol!).
1 can of coconut milk
1/4 cup raw honey
2 egg yolks
2 tsp lemon extract
6 drops natural yellow food coloring (optional)
6 oz fresh blueberries
2T high quality maple syrup
Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended. Add lemon extract and optional food coloring. Stir.
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.
For Coulis (sauce):
In a small saucepan, cook blueberries and maple syrup on medium for approximately 5 minutes, stirring continuously and smashing the blueberries against the side of the saucepan, forming a chunky blueberry liquid.
Serve lemon ice-cream with blueberry coulis atop.