Low Sodium Dairy Free Coffee Ice Cream

Total time8 hr 40 min

Prep time15 min

Cook time10 min

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Ingredients

6 servings

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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¾ cup granulated sugar
2 tbsp instant espresso powder
4 pasteurized egg yolks
1 tsp pure vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the coconut milk, sugar, espresso powder, and salt in a medium saucepan over medium heat, whisking until the sugar and espresso powder are fully dissolved, about 3–4 minutes. Do not let the mixture boil.
2
Whisk the pasteurized egg yolks in a medium bowl until smooth. Slowly ladle about 1 cup of the warm coconut milk mixture into the yolks while whisking constantly to temper them, then pour the tempered yolk mixture back into the saucepan.

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