Prep Time 1.5 hours
Yield: 5 quarts
Cuisine: Gluten-Free, Vegan
Freezer Friendly about 10 Days
Ingredients
|
|
Notes |
| 1 Gallon |
Coconut Milk, Unsweetened |
In dairy cooler at Publix |
| 2 cups |
Sugar |
Original recipe calls for “organic cane sugar (sub to half with agave nectar or maple syrup).” Note: may affect texture??? |
| 3 ½ Tbsp |
Vanilla Extract |
|
| 3 Tbsp |
Whiskey (Bourbon is fine) |
See untested alternatives below |
| 1 Box |
Ice cream (rock) salt |
Note: No real saving on salt or ice in the freezer for the ½ recipe, since the machine still needs to churn with the same ice cold outer mixture. |
| 2 bags |
20 pounds ice |
|
Instructions
- Mix sugar, vanilla and ½ gallon coconut milk in the ice cream freezer, with a wooden spoon. Then add the remaining ½ gallon coconut milk and stir and the 3 tablespoons of whiskey.
- Churn in the ice cream freezer until it stops, in about ½ hour.
- Let sit and harden in the freezer for ½ hour, before removing from the freezer.
Culinary Tradition: USA, special diet
My rating: 4 out of 5 stars
COMMENTS:
- Not bad. Everyone liked the recipe.
- Not as smooth and creamy as my best (cooked) dairy based home made ice cream recipe.
- There was a slight coconut taste. Discernible, but not overpowering. Hidden with a bit of chocolate syrup.
- The texture changes somewhat over time. It was somewhat more crumbly and crystallized each day. The bourbon was added to prevent/slow this process, and did help considerably, compared to no whiskey.
OTHER UNTESTED SUGGESTIONS:
- The following were other suggestions compared to no whiskey. Remember, the whiskey is added to make the mixture smoother, especially over time; not for the taste. The taste and alcohol content is not discernible, at this level.
- This recipe starts to crystalize after a day. Online ideas to stop/slow crystallization—NOT all at once — not tested…
- Churn less than capacity, to incorporate more air when churning; or
- Add corn starch; or
- Use agave, especially since the syrupy nature of agave helps prevent ice crystals from forming, keeping the ice cream very smooth (or use some honey); or
- Add one Tbsp pectin (Publix, Sure-Gel Pectin)
