Strawberry Vanilla Bean Ice Cream with Coconut Milk and Almond Milk
Savor the luscious fruity goodness of homemade ice cream that’s both rich and refreshing! Perfect for any day that calls for a sweet escape.
Ingredients:
– 2 cups fresh strawberries, diced
– 1 cup almond milk
– 1 vanilla bean
– 2 cups coconut milk
– ½ cup granulated sugar (for the cream mixture)
– ½ cup granulated sugar (for the strawberries)
– 4 large egg yolks
– 1 tsp vanilla extract
Instructions:
1. Prepare the Strawberries: In a medium bowl, toss the diced strawberries with ½ cup of sugar. Let the mixture sit for about 30 minutes to allow the strawberries to release their natural juices. Once they’ve softened, gently mash them with a fork to create a chunky mixture.
2. Infuse the Vanilla Cream: Slice the vanilla bean in half lengthwise and scrape out the seeds. In a saucepan, combine the coconut milk, almond milk, and the vanilla bean seeds along with the pods. Heat this mixture over medium heat until it begins to simmer, then remove it from the heat and let it steep for 15 minutes. Discard the vanilla pods after steeping.
3. Make the Custard Base: In a separate bowl, whisk together the egg yolks and the remaining ½ cup of sugar until the mixture becomes pale yellow and slightly thick. Gradually whisk in the warm milk mixture into the egg yolks, ensuring that you do not cook the eggs.
4. Thicken the Mixture: Return the combined mixture back to the saucepan over low heat. Stir constantly until it thickens enough to coat the back of a spoon—make sure not to let it boil. Once thickened, remove from heat and mix in the vanilla extract. Allow it to cool to room temperature.
5. Combine with Strawberries: Carefully fold the mashed strawberries and their juices into the cooled custard mixture, making sure to achieve an even distribution of flavors.
6. Churn the Ice Cream: Pour the combined mixture into an ice cream maker and churn according to the manufacturer’s guidelines until it reaches a soft-serve consistency.
7. Freeze and Serve: Transfer the churned ice cream into an airtight container and freeze it for at least 4 hours to firm up. Once set, scoop out and enjoy your delightful treat!
Nutritional Information:
Approximately 200 calories per serving (based on 8 servings) which includes fats, carbohydrates, and proteins from the coconut milk and egg yolks.
Time: Preparation time: 15 minutes | Cooking time: 30 minutes | Total time: ~4 hours (including freezing)