Since I wrote about dairy-free ice cream in January, I have been doing much more experimenting and having a lot of fun in the kitchen. Recently, I developed a fantastic recipe for a dairy-free fruit-based ice cream that I personally think almost can’t be distinguished from the “real” stuff. This gets its goodness from the fact that the custard is partially fruit purée. Deliciousness!
Dairy-Free Fruit Ice Cream
- Two 13.5 oz cans of coconut milk
- 5 egg yolks
- 1/2 cup + 2/3 cup sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3-4 Tbsp lemon juice
- At least two cups fresh fruit—strawberries, raspberries, etc. Three cups is better.
If your fruit is something like strawberries, slice it up. Put all the fruit in a bowl and add 1/2 cup of sugar plus the lemon juice. Stir gently, then let it sit for at least two hours to macerate*. After two hours, take 1/2 to 3/4 of the fruit and purée in a food processor until smooth. If desired, run it through a strainer to remove any seeds. Set aside.
In a saucepan, whisk up the egg yolks and sugar. Whisk in the coconut milk, then turn on the burner to medium-low heat. Don’t let this boil—keep stirring. Once you see or feel steam, set a timer for ten minutes and keep stirring. At the end of ten minutes, it should coat the back of a spoon or your whisk tines. If not, cook for another 2-5 minutes.
Remove the pan from the heat and let it cool down for about twenty minutes. Once cool, add to the fruit purée. Chill mixture before processing in an ice cream maker. During the last five minutes, add the remaining fruit (and maybe about 1/4 to 1/2 cup of chocolate chunks). Freeze before eating. Don’t forget to lick the dasher—you’ll want to, trust me.
*I had to look that word up too. It means you let it stew in its own juices with sugar for a while. Makes things extra tasty.