BHA & BHT Free Dairy Free Coffee Ice Cream
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ¾ cup granulated sugar
- 2 tbsp instant espresso powder
- 4 pasteurized egg yolks
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!