Dairy-free caramel ice cream
Over the last few years I've become a bit of an expert on dietary requirements. From people asking for dairy free chocolate cakes to people on fad diets avoiding certain food groups. Being a professional I try not comment too much on the weird and strange requests but I am human afterall and I do mutter a few things to myself.
One of the biggest dietary requirements, especially for black folk, is the need for lactose-free foods. Apparently up to 70% of black folk are lactose intolerant. Something about our digestive systems and genes that just doesn't process lactose well. The severity varies from person to person, of course. This recipe is for a dairy free ice cream. It makes an awesomely creamy ice cream that even dairy lovers will enjoy.
Similar to all my other ice cream recipes, I would recommend you use an ice cream machine to churn the ice cream, they are dirt cheap these days and a good investment. The other option is going the old school route of placing the ice cream mix in the freezer and then whisking the ice-cream every 20 minutes over a 3 hours period. (yes, that's how ice creams were originally made back in the day).
1 can coconut milk
1 can coconut cream
1 cup sticky brown treacle sugar
½ teaspoon sea salt
6 egg yolks
2 teaspoons vanilla extract
Combine the can of coconut milk, the brown sugar and the salt in a medium saucepan.
Place on medium heat and bring to a light boil, stirring gently until the sugar dissolves.
Once the mix starts boiling, reduce the heat and continue to simmer the mixture until it becomes darkened and thicker, this takes about 20 to 30 minutes.
While the caramel is reducing, whisk the egg yolks in a large metal or heat resistant glass bowl and set aside.
Add the can of coconut cream to the pan, stirring to mix everything well. Let it remain on the stove on a medium heat and once it starts boiling again, slowly pour a bit (not all of it!) of the mixture into the egg yolks.
Turn the heat to low and pour the mixed yolks back into the pan. Cook, stirring constantly, just until the mixture has thickened, 1 to 2 minutes.
Remove from the heat and pour into a heatproof bowl. Stir in the vanilla extract. Cover tightly and refrigerate overnight.
Pour the custard mixture into an ice cream maker and churn according to manufacturer's directions. Let it set in the freezer overnight or at least 6 hours before scooping and serving.