Sous Vide Spiced Coconut Ice Cream

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

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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.


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Ingredients for 6

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F.

  • Step 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.

  • Step 3

    In a blender or food processor, puree the milk-spice mixture and egg until smooth and frothy, about 30 seconds.

  • Step 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

    • Step 0

      Chill the bag in an ice bath.

    • Step 1

      After the mixture has cooled, churn the mixture in an ice cream maker until set.

    • Step 2

      Freeze until ready to serve.

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180 F / 82.2 C Recipe Temp
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