Originally Posted by bramblefir
I'll reply here instead of via PM so everyone can see the recipe. It's an adaptation of the NYT Master Ice Cream recipe. I'll add in the link tomorrow when I'm on my laptop and not my phone.
4 cups heavy cream
2 cups whole milk
1 2/3 cups sugar
12 egg yolks
Large pinch salt
Rock salt and ice for churn
Separate the yolks from the whites. Stir the yolks into the sugar to form a thick paste.
In a large pan combine cream, milk, salt, and the egg/sugar paste. Heat over medium low heat while stirring constantly until mixture reaches 170F. Don't scramble the eggs!
Remove from heat and add vanilla. I never measure the vanilla. 😉
Pour mixture into another container and press plastic wrap against the top to keep it from forming a skin. Put into the fridge and chill for 4 hours or overnight.
After chilling churn the mixture according to the directions on your ice cream churn. It'll be the consistency of a thick shake immediately after churning. If you want it scoopable put it into the freezer for at least 1 hour.
Makes 1/2 gallon.
More for you then! I've actually made "ice cream" using coconut milk. Just blend together a good quality coconut milk, a sweetener, and a flavoring. Pour into a dish and place in the freezer. Stir every 30 minutes for 2 hours. It's a bit more icy due to the lower fat content, but still tasty.
Have you tried using the full fat coconut milk? I find that it works a little better, but you're right, it is more icy. I used it to make mint chocolate chip ice cream for my son for his birthday since it's his favorite.
And thanks for the recipe! Though I think it technically qualifies as a custard, which is even better than plain ole ice cream, in my opinion.