Time: 30 Min
Portion: 8 servings
1 can of full-fat coconut milk
3 egg yolks
1/4 cup palm sugar
1 teaspoon almond extract
a dash of sea salt
3 ounces dark chocolate
Double boiler made out of a bowl and a pot
How to Make Ice Cream Without an Ice Cream Maker
Cook coconut milk and palm sugar in a double boiler until hot, but not boiling. (You can create a double boiler by putting a bowl over a pot with water in it.) Since you are cooking the palm sugar in a hot liquid, you can just put whole chunks of it into the milk. It will dissolve in the pan!
Whisk egg yolks in a bowl. Add a spoonful of the hot coconut milk to eggs while whisking, then add another. You are trying to get the yolks closer to the temperature of the coconut milk so they don\’t just start cooking.
Now pour the egg mixture into the double boiler and whisk it all together. Continue stirring over heat until the mixture gets thick enough to coat a spoon. Remove from heat. Stir in the almond extract and salt.
Pour your custard mixture into a container with a lid. Put that container into a larger bowl with ice to cool. (I just used the bowl that I had used as my double boiler.) Once it is cool enough to put your finger in without burning, cover the top and put it in the freezer.
Every 45 minutes, take the container out of the freezer and stir it. This is necessary because stirring incorporates air into the ice cream and it also prevents large ice crystals from forming. If you just throw it in the freezer and forget about it, you will end up with one solid, inedible chunk.
Once the custard gets to a soft serve consistency, drizzle the melted dark chocolate over the top and then stir it in as it freezes. This will give you some nice chocolate pieces throughout your ice cream.
Keep stirring it every 30 -45 minutes until it is done. This should take 3 – 4 hours. Serve and enjoy!