Homemade (Egg-Free) Coconut Ice Cream

1. In a small sauce pot add your heavy cream, coconut milk, and sugar. Cook over medium low, stirring occasionally until just about to simmer.

2. Once about to simmer, turn heat to low and cook stirring occasionally until sugar is dissolved- about 1 minute.

3. Remove pan from heat and stir in coconut extract and salt. Please be mindful- I instructed to use 1/4 teaspoon of Lorann Gourmet Brand Coconut Extract. It’s a very strong extract. If you use another kind, adjust amount accordingly. Stir well. Allow to cool in pot for about 15-20 minutes. Once cooled, add to a container with tight-fitting lid and place in fridge for about 8 hours or best, overnight.

4. Next, stir coconut custard once more, pour into your ice cream maker (which is already running! Never add ice cream base to an ice cream maker that’s standing still) and churn according to your maker’s instructions. You’re looking for a soft serve consistency as well as an increase in volume. For my Cuisinart, this took about 17 minutes.

5. Transfer to a freezer-proof container with a tight-fitting lid and freeze at least 3 hours before digging in! We allowed ours another night to freeze before eating.

Makes about 1 1/2 quarts.