November 12, 2017
Desserts, Freezer, Eggs,
Nuts/Seeds, Pecan, Fruit, Coconut, 5-Minute Prep, Easy/Beginner Cooking, July 4th, Labor Day, Summer, Ice Cream Maker, Stove Top, Gluten-Free, Kosher, Non-Dairy, Vegetarian, Make it from scratch more
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"From a Paleo cookbook, this non-dairy ice cream sounds super creamy due to the coconut milk. Time does NOT include refrigeration time of 2 hours to overnight. Makes 1 pint"
Place the coconut milk, coffee, honey, egg yolks and vanilla in a heavy-bottomed saucepan over medium heat. Heat gradually while constantly whisking, just until it comes to a low boil, then immediately remove from the heat and let cool completely.
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 2 hours minimum, or overnight.
Place the cold mixture in an ice-cream maker and process to the desired consistency. Immediately scoop out the ice cream to a bowl, stir in the pecans, and serve immediately, topped with the ground coffee beans, if using.
The ice cream can also be stored, covered and in the freezer, for up to 3 weeks.
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