It's hot outside. A pastry chef friend mentioned something about making non-dairy ice cream (she's amazing at it) and that sounded like a good idea, so I decided to try it.
I used the New York Times Master Ice Cream recipe and replaced the heavy cream and whole milk with coconut milk and coconut cream. I also added vanilla beans to my custard as it cooked.
Since I didn't feel like waiting hours for the custard to cool, I stuck it in the freezer briefly while I worked on my strawberries. I hulled about a pint and a half of strawberries. I put a pint into the vitamix with lemon zest, juice from 1/2 the lemon and some sugar and pulverized it. The rest I cut into bite sized pieces.
We poured the custard and the strawberries into the ice cream machine, and waited for it to freeze. Once it did, we put the bulk of it in the freezer to finish setting up, but we could't wait, we had to try some in it's semi frozen state. We drizzled some strawberry coulis on top and -- YUM!
I'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram.
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