Strawberry Coconut Milk Ice Cream

This ice cream has a base of medium chain fatty acid-rich canned coconut milk with plenty of egg yolks. Why use egg yolks in ice cream?

Egg yolks have a lot of fat and fat freezes differently from water - less hard. This makes the ice cream soft and creamy.

The egg yolks in the base are (gently) cooked - and cooked protein is coagulated - it resembles a mesh filter. The water in the mixture gets trapped in that mesh, surrounded by the protein, so it can’t form ice crystals. No ice crystals = smooth, creamy, and dreamy ice cream.

Egg yolks are also full of emulsifiers, mainly lecithin, which bind fat and water together in a creamy emulsion. Emulsions are thicker and creamier than any of their constituent ingredients - i.e. the whole is better than the sum of the parts - so ice cream made with eggs develops a richer body than ice cream made without. Eggs leverage the fat they contain, as well as the fat in the base (here it’s coconut milk)and make it work even further for a creamier texture, that’s less prone to the thaw-re-freeze cycle of ice cream made without.

Do’t eliminate the booze unless you’re going to eat all the ice cream as soon as it’s ready. It helps keep the ice cream “scoop-able” right from the freezer.

Ingredients:

2 cans of full-fat coconut milk

2 cups of strawberry chia jam (see below)

1/4 cup maple syrup

2 tsp vanilla

1/4 tsp salt

8 pastured egg yolks

1 1 /2 cups diced fresh strawberries

1/4 cup vodka

Method: In a large saucepan, whisk together coconut milk, strawberry preserves, vanilla and salt.

In a medium bowl, whisk egg yolks until smooth.

Heat coconut milk mixture in saucepan to a simmer. Remove from heat.

Temper egg yolks: slowly drizzle 2-3 Tbsp of the hot coconut milk mixture into the egg yolks, whisking continuously. Continue until you’ve added about 1 cup of the hot milk mixture into the egg yolks. Now pour those warm egg yolks back into the saucepan with remaining milk mixture. Put it back on the heat and bring it back to a simmer, whisking continuously until it thickens slightly - about 5 minutes.

Remove from heat and pour into large glass or steel bowl. Refrigerate several hours until cold.

Process according to directions on ice cream maker.

- makes about 2 quarts

NB - in my photo, the ice cream is fresh from the maker - it is soft and very creamy. After the ice cream is made, you could place it in the freezer until it achieves a harder consistency, if desired.

Strawberry Chia Jam
-makes 2 cups

6 cups chopped frozen or fresh strawberries
5 Tbsp chia seeds
1 tsp pure vanilla extract
1/2 tsp pure almond extract

In a medium saucepan, stir together the berries and chia seeds until combined. Bring to a simmer and reduce heat to medium-low. Simmer, uncovered, for 10-15 minutes, stirring frequently, until the berries break down and the mixture begins to thicken, reducing down to about 2 cups. Remove from heat and stir in the vanilla and almond extracts. Transfer the mixture to a glass jar and let cool.