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Author Notes: Creamy, rich and irresistible. No, I'm not talking about the ideal man, I'm talking about this recipe for dairy free ice cream. —Sandra Ramacher
- 4 egg yolks
- 1 cup coconut cream
- 1 cup coconut milk
- 1/2 cup honey
- 2 teaspoons vanilla essence or 2 vanilla pods
- 1/2 teaspoon cinnamon
- Whisk together the egg yolks, coconut cream, coconut milk and honey.
- Pour into a heavy bottom pot and over medium heat stir continuously for up to 15 minutes until the mixture thickens and coats the back of a spoon. Be careful not to let the milk boil.
- Immediately pour into a bowl and place in the refrigerator until cooled down.
- Once cooled down give stir it with a whisk and then process mixture in an ice cream maker according to the manufacturers instructions.
- Then transfer into an airtight container and freeze for at least two hours or more.
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