Whisk together all ingredients in a medium saucepan.
Heat over medium heat until just about boiling. You'll want the mixture to coat the back of a spoon but not to boil.
transfer mixture to a bowl and place in the refrigerator to cool for at least 4 hours. The mixture must be cold for it to churn well in the ice cream maker.
Once chilled, pour into the ice cream maker and churn according to the instructions. The custard should reach a soft-serve consistency. Pour churned custard into an air-tight freezer-proof container and place in the freezer to firm.
If you do not have an ice cream maker, pour the chilled custard into an air-tight freezer-proof container and place it in the freezer. You will need to take it out every hour or so while it’s freezing and give it a good stir or whip with beaters to incorporate air. Once it reaches soft-serve consistency, you can leave it to the firm.
To serve, let the ice cream sit out at room temperature for about 20 minutes so it's soft and scoopable.
Top with amazingly delicious toppings like homemade raspberry jam and toasted coconut.
Enjoying a decadent creamy dessert was an idea I had tossed away as unattainable when I first decided to go dairy-free. Many of the dairy-free confections that were passed off as ice cream were more icy than creamy and just couldn’t compare to my old favorite indulgence of a true custard-style ice cream. The smooth mouthfeel that we define as creamy can only be created with fats, so using a base that doesn’t have much fat, like almond milk, will not result in the same experience.
In this particular ice cream, I’ve used full-fat coconut milk and good old egg yolks to create the intense flavor and custardy consistency I grew up loving. The healthy fats in coconut milk paired with more nutritious sweeteners than traditional sugar allow this threat to almost to be considered a health food if you’re an athlete. Dark chocolate amps up the delicious factor with added antioxidants. It also contributes to some of the creaminess due to the cocoa butter components in the chopped chocolate.
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