Dairy-free vanilla ice cream
Dairy-free vanilla ice cream
Ingredients
For the ice cream
- 400ml full-fat coconut milk
- 300ml double cream (or coconut cream for a fully vegan version)
- 1 vanilla bean
- 4 large egg yolks
- 100g caster sugar
Instructions
- 1
Pour the coconut milk and cream into a saucepan.
- 2
Split the vanilla bean lengthways, scrape out the seeds, and add both to the pan.
- 3
Bring to a simmer, then remove from the heat and leave to infuse for 30 minutes.
30 min - 4
Meanwhile, whisk the egg yolks and sugar together in a bowl until pale and thick.
- 5
Slowly pour the warm coconut mixture over the egg yolks, whisking constantly to prevent scrambling.
- 6
Return the mixture to the pan and cook over a low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-8 minutes).
8 min - 7
Strain the custard through a fine sieve into a bowl, then leave to cool completely.
- 8
Churn in an ice-cream maker, following the manufacturer's instructions.
- 9
Once churned, transfer to a freezer-proof container and freeze for at least 2 hours before serving.
120 min

