Sous Vide Spiced Coconut Ice Cream
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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.
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
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.