A simple and delicious dairy-free salted honey vanilla ice cream, made easy with a Cuisinart FastFreeze Ice Cream Maker. It's naturally sweetened with honey and uses gelatin for a silky smooth, scoopable texture.
1. Combine egg yolks, sugar, & salt in a bowl. Whisk until the mixture lightens in color.
2. Over medium low heat combine coconut milk and coconut cream. Do not allow it to boil, we don’t want it to curdle or separate, but we just need to heat it to cook the eggs.
3. Once the mixture starts to get hot, it’s time to temper the eggs— turn off the heat and slowly pour a about 1/2 cup (doesn’t matter how much exactly) of the hot milk into the egg mixture while whisking, then pour the that all back into the pan and turn on the heat to medium low. Continue mixing while heating for 2 to 3 minutes then remove pan from heat and off the burner.
4. Next we’re going to bloom the gelatin — this makes the dairy free ice cream closely resemble regular ice cream since it keeps it silky smooth and scoop-able. In a bowl add about 1 TBSP of ice cold water. Sprinkle the gelatin over top of the water and allow it to sit for a few minutes until it’s all hydrated. Then add about 1 TBSP of hot water over the top and mix until it’s all dissolved and smooth. If needed, add a little more hot water to help it dissolve.
5. Pour bloomed gelatin mixture into your ice cream base and mix well.
6. If using raw honey, wait until the liquid is cooled & just a little warm to add honey so we don’t destroy its benefits. Whisk until it dissolves.
7. Now pour into your FastFreeze cups to freeze, or churn based on your ice cream machines instructions and enjoy!
