Red Meat Allergy Friendly Dairy Free Coffee Ice Cream
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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.
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