Dairy free lemon ice cream, made with coconut milk, is a light and bright alternative to heavy ice creams during the summer. Sweetened with honey.
Course Dessert
Cuisine Vegetarian
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Cooling Time 4 hourshours40 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Ingredients
1can400 ml coconut cream
3egg yolks
⅓cuphoney
1teaspoonpure vanilla extract
Zest of two lemons
Juice of two lemons
Instructions
Combine the coconut cream, honey, vanilla, and lemon zest in a saucepan over low-medium heat and cook for about five minutes, or until the honey is entirely incorporated into the cream.
Whisk the egg yolks in a medium sized bowl. Add 1/4 cup of the heated cream mixture to the egg yolks and whisk thoroughly. Add the remaining cream mixture and whisk again. Mixing a little bit of the cream into the egg yolks first keeps them from cooking immediately and making scrambled eggs out of your ice cream.
Pour the mixture back into the saucepan and cook over low-medium heat, stirring constantly, for about ten minutes or until it coats the back of a wooden spoon.
Remove from heat and stir in the lemon juice. Let it cool slightly before covering and refrigerating until cold, for at least a few hours. You can then either use an ice cream maker to turn the custard into ice cream, or you can pour it into a shallow metal dish that's lined with parchment paper and freeze for about five hours. If you go the metal dish route, it needs to be whisked every hour or so to incorporate some air into the mix.
Once it's all mixed up and ready to go, freeze it overnight. Let it thaw for about half an hour in the fridge before serving. If you want to eat it as soon as it's mixed, instead of freezing overnight, that's cool too. It'll be more like soft serve. However, I ate some right away and some the next day, and it tasted better the next day after freezing for a while.