School might be in session but temps are still in the 90's. As much as I wish it was Fall, Summer is still here, and in that spirit here is a delightfully different type of homemade ice "cream". This is made with coconut milk in place of milk and cream which might sound a little odd but it works! The base was still creamy and delicious but had a mild taste of coconut which went great with the strawberries. It froze a little harder than traditional ice cream, but I found a few seconds in the microwave helped it get to a nice consistency. Strawberry Coconut Milk Ice Cream
slightly modified from Baked by Rachel
* I chose to puree half the strawberries and added them in the the base, then added the other half towards the end.
Ingredients:
2: 13.5oz cans coconut milk
1C granulated sugar, divided
Pinch salt
1/2 tsp vanilla
5 egg yolks
3C strawberries
Directions:
Hull and chop strawberries. Toss with 1/4C granulated sugar. Cover and chill overnight.
In a large bowl, whisk together coconut milk until smooth and fully combined.
Add 1 cup coconut milk to a large bowl, with a mesh strainer set on top.
Add remaining 2 cups coconut milk to a small saucepan, set over medium heat. Combine with granulated sugar, salt and vanilla. Whisk gently until sugar is dissolved. When mixture begins to steam, slowly drizzle 1 cup hot liquid into egg yolks while whisking continuously. Transfer egg mixture to pan, whisk to combine. Continue cooking over medium heat until mixture coats the back of a wooden spoon or spatula.
Pour mixture through mesh strainer into reserved coconut milk. Cool to room temperature. Cover and chill thoroughly.
Strain strawberry juice into coconut mixture, whisking to combine. Set aside strawberry chunks.
Churn liquid according to manufacturer's directions. Add strawberry chunks during last 10 minutes of churning.
Transfer to a freezer safe container. Freeze until solid.
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