Directions:
- Beat the egg yolks with a mixer until they are a pale yellow and form a thick ribbon.
- In a saucepan, scald the cream.
- Gradually stir 1 cup of the cream into the egg yolks.
- Add the yolk mixture back to the saucepan.
- Cook the custard for another 2 - 4 minutes. Do not boil. You want the custard to coat the back of a spoon.
- Cool the cream mixture and whisk in the can of coconut milk, salt and the vanilla.
- Chill for at least 4 hours.
- Put the chilled custard in the freezer container of your ice cream maker.
- Freeze according to manufacturer's instructions.
- Alternatively, if you are pressed for time, just pour the stuff into a piece of Tupperware and place in the freezer. That works just fine as well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.4 Kcal (638 kJ) | ||
| Calories from fat | 125.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.9g | 21% | |
|---|---|---|---|
| Cholesterol | 172.8mg | 58% | |
| Sodium | 76.19mg | 3% | |
| Potassium | 91.73mg | 2% | |
| Total Carbs | 1.62g | 1% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 211.3 Kcal (885 kJ) | ||
| Calories from fat | 173.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.27g | 21% | |
|---|---|---|---|
| Cholesterol | 239.58mg | 58% | |
| Sodium | 105.63mg | 3% | |
| Potassium | 127.18mg | 2% | |
| Total Carbs | 2.25g | 1% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 7.69g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.1mg | 5% | |
| Calcium | 58.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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