Sous Vide Spiced Coconut Ice Cream

Lactose intolerants, rejoice! This spiced coconut ice cream is dairy free as it uses full-fat coconut milk in place of milk and cream. You will need an ice cream maker to churn it at the end. Serve and enjoy on a warm, summer evening on the patio.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:00

Recipe Time: 00:30

Temperature : 180F / 82.2C

Ingredients

• 1 13.5-ounce (400 ml) can full-fat coconut milk
• ¾ cup (177 ml) sugar
• ½ teaspoon (2.46 ml) kosher salt
• 2 teaspoons (10 ml) vanilla extract
• ½ teaspoon (2.46 ml) ground cinnamon
• ¼ teaspoon (1.2 ml) nutmeg
• ¼ teaspoon (1.2 ml) coriander
• 4 large egg yolks

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F.
2. In a medium sauce pan, bring the coconut milk, sugar, salt, vanilla, cinnamon, nutmeg, and coriander to a simmer. Remove from the heat and let steep for 30 minutes.
3. In a blender or food processor, puree the milk-spice mixture and egg until smooth and frothy, about 30 seconds.
4. Seal all ingredients in a zip or vacuum seal bag and cook for 30 minutes, agitating the bag several times throughout the process.

Finishing Steps

1. Chill the bag in an ice bath.
2. After the mixture has cooled, churn the mixture in an ice cream maker until set.
3. Freeze until ready to serve.