Prep Time 1.5 hours
Yield: 5 quarts
Cuisine: Gluten-Free, Vegan
Freezer Friendly about 10 Days
|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|
- 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
- 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)