Coconut Ice Cream

• Canned Goods

  • 1 Coconut milk, unsweetened

• Ingredients

  • 250 ml 1 cup granulated sugar

• Baking & Spices

  • 1 2 tsp salt 2 ml

• Other

  • 2 Cans (each 14 oz/400 ml

Found on noshingwiththenolands.com

Description

Ingredients

• 2 cans (each 14 oz/400 mL)
• unsweetened coconut milk
• (about 31⁄2 cups/875 mL)
• 1 cup granulated sugar 250 mL
• 1⁄2 tsp salt 2 mL

Directions

• In a heavy saucepan, combine coconut milk, sugar and salt. Place over medium-high heat and bring to a boil, stirring often to dissolve sugar and salt. Remove from heat and pour into a bowl.
• Cover bowl and refrigerate until very cold, about 2 hours. Freeze in an ice cream maker according to the manufacturer’s directions. Serve at once or transfer to an airtight container and freeze for up to 3 weeks.
• Tips
• You can make the ice cream base in advance, cover, and chill for up to 1 day before you churn it into ice cream.
• If the ice cream loses its pleasing texture and becomes grainy, break it into chunks and briefly process in a food processor fit with a metal blade to restore its creaminess.