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Step 1
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| Add coconut milk, extracts, and sweetener to a small pot. Under very low heat, bring mixture to a very soft boil (just heat until small bubbles appear). Turn stove off and let cool for 3-5 minutes. |
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Step 2
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| Add egg yolks to a stand mixer or large bowl and beat on high for 20-30 seconds until pale and fluffy. With the mixer still on high, SLOWLY drizzle in 1/4 cup of the hot cream mixture to the egg yolks to temper. Add additional cream mixture slowly in 1/4 cup increments. If you add the hot mixture to the eggs too quickly, it will result in scrambling the eggs. Let cool to room temperature. |
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Step 3
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| Pour contents into an ice cream maker and churn until it is soft serve consistency then place into a container and freeze. Let container sit out for 10-15 minutes before scooping. |
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Step 4
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| This recipe can also be used without an ice cream maker, simply pour mixture into a container after it has cooled slightly and freeze. Stir every 10 minutes until thick and creamy. |
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