Coconut Coffee Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Egg yolks

• Canned Goods

  • 2 13.5oz cans Coconut milk

• Condiments

  • 1/2 cup Coffee syrup

• Baking & Spices

  • 1/4 cup Brown sugar, light
  • 1/2 cup Granulated sugar
  • 1 Pinch Salt
  • 1/2 tsp Vanilla extract

Found on bakedbyrachel.com

Description

Ingredients

• 2 13.5oz cans coconut milk
• 1/2C granulated sugar
• 1/4C light brown sugar
• Pinch salt
• 1/2 tsp vanilla extract
• 1/2C coffee syrup
• 5 egg yolks

Directions

• In a small bowl, whisk egg yolks. Set aside. Whisk or blend coconut milk until smooth. Add 1 cup coconut milk to a large bowl with a mesh strainer set on top. Add 2 cups coconut milk to a small saucepan, along with sugars, salt, vanilla extract and coffee syrup. Cook over medium heat. Stir well to dissolve sugar. When mixture begins to steam, slowly pour 1 cup warm liquid into yolks, while continuously whisking. Transfer egg mixture into saucepan. Stir occasionally, cooking over medium heat until mixture coats the back of a wooden spoon or rubber spatula. Pour mixture through mesh strainer into reserved coconut milk. Stir and cool to room temperature. Cover and chill thoroughly overnight. Churn according to manufacturers instructions. Transfer to a freezer safe container, freeze until solid. Top off with hot fudge sauce and sprinkles, if desired.