Triple Ginger Coconut Milk Ice Cream

Ingredients

  • 5 cups organic full fat coconut milk
  • 1 good thumb sized piece of fresh ginger root, chopped
  • 1/4 tsp ground ginger
  • pinch of sea salt
  • 1 tsp pure vanilla extract
  • 8 cage free egg yolks
  • 3/4 cup golden bee goo (honey)
  • 1/3 heaping cup chopped crystallized ginger (measure it chopped)
  • extra chopped crystallized ginger if you want to use it as a topping

Makes slightly over 7 cups of ice cream

  1. Place chopped crystallized ginger pieces in the freezer.
  2. Place coconut milk, fresh ginger root, ground ginger, sea salt, and vanilla in a medium sized pot over medium heat.  Cook for about 30 minutes while stirring, careful that it does not boil.  If mixture boils, turn heat down.
  3. Whisk egg yolks and honey together in a heat friendly bowl (non-plastic).
  4. Add 1/2 cup of the hot coconut milk mixture to the egg yolk & honey mixture.  Whisk it well.
  5. Pour egg & honey mixture into the pot with the rest of the coconut milk mixture.  Turn heat down to low.
  6. Cook on low for about 3-5 minutes, while carefully stirring the mixture and watching for it to thicken.
  7. Pour mixture over a stainless steel strainer to remove the fresh ginger pieces.
  8. Place mixture in the fridge and chill for at least 4 hours.
  9. Pour mixture into your 2 quart, pre-frozen ice cream maker.
  10. Follow ice cream making directions from the manufacturer.  (I used a cuisinart ice cream maker x 30 minutes.)
  11. 5 minutes before the ice cream maker is finished, add the chopped crystallized ginger into your ice cream as it spins in the ice cream maker.
  12. When ice cream maker is done, pour mixture into a freezer friendly container and store in the freezer.
  13. Top with chopped crystallized ginger prior to serving.

https://www.archerfriendly.com/2012/04/triple-ginger-coconut-milk-ice-cream