- 2 cans (13.5 oz each) full fat coconut milk
- 1 cup + 1 tablespoon sugar, divided
- 6 egg yolks
- 1/2 teaspoon pure vanilla extract
- 1 pound of strawberries, hulled
- Toasted coconut chips for topping (optional)
- In a medium size sauce pan over medium heat, simmer the coconut milk and 1 cup of sugar until the sugar is dissolved, about 5 minutes.
- While the sugar is dissolving, place your 6 egg yolks in a medium size heat safe bowl. Whisk the egg yolks vigorously for at least 2 minutes until they are light in color. Temper the eggs by taking a ladle full of the warm coconut milk and slowly pouring it into the eggs, whisking constantly. Add in 1 more ladle full, whisk to combine, then add the tempered eggs into the pan of coconut milk. Add in vanilla extract and cook over medium heat for 3 minutes until the mixture has slightly thickened.
- Strain your ice cream base thru a fine mesh strainer into a medium size bowl, discard of any hunks. Cool the ice cream base in a double bowl ice bath, or place it in the refrigerator until it has completely cooled.
- In a blender, puree the hulled strawberries and 1 tablespoon sugar until liquified. Set aside.
- Cook your ice cream base according to your ice cream makers instructions. In the last 20 minutes, pour in the pureed strawberries. Transfer the ice cream to a freezer safe container and freeze for at least 4 hours until it is firm. Top with toasted coconut chips when serving if desired.
-Don’t use low-fat or “lite” coconut milk, your ice cream will not freeze well and will be “icey”. Full fat works best.
-If you don’t have fresh strawberries, defrosted frozen strawberries would work fine.