A dairy-based ice-cream alternative.
Ingredients (makes 1 quart (almost))
- 800ml full-fat coconut milk
- 3/4 cup maple syrup
- 1/2 cup pecans, roasted and finely chopped
- 4 x egg yolks
- 1 x pinch sea salt flakes
- NOTE: To toast the pecans, you put them on a tray, sprayed lightly with cooking oil, and pop them in the oven for five minutes at about 180°C.
- In a large bowl whisk together the egg yolks and set aside.
- In a saucepan gently heat the maple syrup for five minutes, and then bring up to the boil for another five, all while stirring.
- Reduce the temperature and pour in the coconut milk and the salt and stir to combine, ensuring that the mix doesn’t boil. Mix for about another five minutes, bring almost to the boil and then remove.
- Pouring in a gentle, steady stream, pour the coconut-maple mix into the egg yolks. Be sure to whisk this mix the whole time to prevent the eggs from being cooked.
- Pour this mixture back into the saucepan and return the saucepan to the heat, stirring gently. Be sure not to let this mix boil as you stir for another five minutes at least, until mix appears to be thickening and lightly coats the back of a metal spoon.
- Remove from the heat, pour into a container with an easy pour lip or function and allow to cool to room temperature, a process which can be sped up using an ice-bath. Cover this mix and place in the fridge to cool completely, which can take up to two hours.
- Pour into an ice-cream maker and make, as per ice-cream maker’s instructions, adding the pecans as it advises. Or pour this mix into ice-block moulds, remembering to distribute the pecans.