Coconut Burnt Caramel Ice Cream - Dairy Free

Creamy, really creamy. Chunky and sweet with a burst of coconut. This is what I like to call an ice cream with an attitude. My favorite part is… the whole thing. The flavor of coconut mingling with the burnt taste of the caramel makes so much sense. There is not one thing  I don’t like about this ice cream, truly the perfect scoop. 

There is nothing subtle about this ice cream, the flavors are bold but not overwhelming and if you like texture in your ice cream, this is the recipe for you. On a different note, I’m excited to tell you that I’ve been working on another magazine, filled with Latin, Summery recipes! It’s looking great and I’m almost done, I can’t wait to share it with you!! In the mean time, here is this must-try recipe! 

Ingredients: 

2 cups sugar

1 cup unsweetened, shredded coconut (optional)

4 cups coconut milk (I used can-full fat)                  

8 egg yolks

1 teaspoon vanilla extract

Place the sugar (on a even layer) in a large, heavy duty skillet, over medium heat. All you have to do now is wait and see how the sugar melts into a caramel. I don't stir it at all, what I do instead is move the skillet in a circular motion. This method is called "dry caramel" and I like it because it's a quick way to make dark caramel, however, it can burn pretty quickly too, so be careful! Once the caramel is melted, carefully stir in the shredded coconut, make sure the coconut is completely coated with caramel and don't worry if it gets a little lumpy. Next, add the coconut milk, be very careful because it will bubble up! Stir it well until everything is nice and smooth, turn the heat off. 

Place the egg yolks in a large saucepan, slowly temper the hot mixture into the eggs, stirring constantly until all the caramel is incorporated. Turn the heat back on to medium and cook the mixture, stirring constantly until it thickens, it takes about 8 minutes, turn the heat off and stir in the vanilla extract. Cool the mixture over an ice bath, cover it and refrigerate it until very cold, about 4 hours. Once the mixture is cold, place it in an ice cream maker and follow manufactures instructions.

Note: If you not like texture in your ice cream, just leave the shredded coconut out.