My favorite ice cream flavor is mint chip. I created this recipe so that I could still enjoy my favorite ice cream flavor without dairy or cane sugar. The coconut milk adds such a creamy texture to this custard based ice cream….you will never miss dairy again!
Yield: 6 Servings
2 cups coconut milk
2/3 cup coconut sugar
4 egg yolks
pinch sea salt
1 tablespoon mint leaves, blanched
½ cup chocolate chips
Heat the coconut milk over medium heat. While milk is heating, whisk together coconut sugar, egg yolks and sea salt until light and fluffy. Just before milk comes to a boil, pour half of it into the egg mixture, whisking vigorously. Pour egg mixture into remaining pot of milk. Using a wooden spoon, continuously make a figure 8 with the spoon until mixture begins to thicken. Remove from heat and place in a blender with mint leaves. Blend at high speed until mixture turns green. Allow mixture to cool in the refrigerator for at least 1 hour. Mix in an ice cream machine according to directions. Once ice cream is set, stir in chips at the end. Enjoy.