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Author Notes: Coffee flavored with chicory is a New Orleanian specialty that dates from way back; the most famous brand is Cafe du Monde, made by the folks at the landmark French Market coffee stand. My mother used coffee with chicory, and I use it here, in this updated dairy-free coconut-based coffee ice cream. It gives this frozen treat a langiappe (a little bonus, in NOLA-speak) of New Orleans flavor.
—The Weiser Kitchen
- 1 vanilla bean
- 1 can (15 ounces) cream of coconut
- 1 cup unsweetened coconut milk beverage
- 5 large egg yolks
- 2 teaspoons strong coffee with chicory or 1 teaspoon espresso powder
- Place the vanilla bean on a work surface, and with a sharp knife, split it lengthwise. Scrape out the seeds. Set the seeds aside, and if you wish, reserve the pod for another use.
- In a medium saucepan set over medium-low heat, combine the cream of coconut, coconut milk, and vanilla seeds, and cook, stirring occasionally.
- Set up a large mixing bowl filled with ice and cold water, as well as another bowl that will fit into it but not sink.
- In a mixing bowl, combine the egg yolks and coffee or espresso powder and whisk to blend. When the coconut mixture comes to a gentle boil, drizzle it into the eggs while whisking vigorously, until thoroughly incorporated. Pour the coconut-egg mixture back into the pot and switch to a large spoon, stirring continuously just until it is heated through. Do not allow it to boil, or you’ll have scrambled eggs.
- Pour the mixture into the prepared empty bowl, place it into the ice water bath, and stir well. Allow to cool. Pour into a container, cover, and refrigerate for at least 8 hours or overnight.
- When you are ready to make the ice cream, pour the mixture into your ice cream maker and follow the manufacturer’s instructions. Then transfer the mixture to a covered container and freeze until solid before serving, preferably overnight.