Mexican Style Almond Milk Ice Cream
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- 2 cups almond milk
- ¾ can full-fat coconut milk
- 1 ½ tsp vanilla extract
- 1 tsp cinnamon
- 1-2 pinches cayenne pepper
- Pinch salt
- 2/3 cup coconut sugar (or ½ cup maple syrup or honey)
- 5 large egg yolks
- In a medium saucepan over medium-low heat, whisk together the almond milk, coconut milk, vanilla, spices, salt and half of the sugar. Bring the mixture to just a boil.
- While the milk/spice mixture is heating, combine to yolks and remaining sugar in heat-proof bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.
- Once the milk/spice mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan.
- Stir the mixture constantly over the low heat with a wooden spoon until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook. The process should take only a few minutes.
- Cover and refrigerate for 1-2 hours or overnight.
- Turn on the ice cream maker; pour the mixture in and let mix until thickened, about 15-20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
- Makes about 5 cups.
- *This recipe is perfectly proportioned for a 1 ½ quart ice cream maker like the Cuisinart Ice Cream Maker.