This ice cream is so good. It's made with coconut cream instead of cow cream, which gives it the tiniest hint of coconut flavour that mixes really well with the lemon. This recipe also uses honey instead of sugar. It's much healthier than standard ice cream and tastes like summer. Delicious, creamy summer. —Alexandra | Occasionally Eggs
1 can (400 ml) coconut cream
3 egg yolks
1/3 cup honey
1 teaspoon pure vanilla extract
Zest of two lemons
Juice of two lemons
In This Recipe
Combine the coconut cream, honey, vanilla, and lemon zest in a saucepan over low-medium heat and cook for about five minutes, or until the honey is entirely incorporated into the cream.
Whisk the egg yolks in a medium sized bowl. Add 1/4 cup of the heated cream mixture to the egg yolks and whisk thoroughly. Add the remaining cream mixture and whisk again. Mixing a little bit of the cream into the egg yolks first keeps them from cooking immediately and making scrambled eggs out of your ice cream.
Pour the mixture back into the saucepan and cook over low-medium heat, stirring constantly, for about ten minutes or until it coats the back of a wooden spoon.
Remove from heat and stir in the lemon juice. Let it cool slightly before covering and refrigerating until cold, for at least a few hours. You can then either use an ice cream maker to turn the custard into ice cream, or you can pour it into a shallow metal dish that's lined with parchment paper and freeze for about five hours. If you go the metal dish route, it needs to be whisked every hour or so to incorporate some air into the mix.
Once it's all mixed up and ready to go, freeze it overnight. Let it thaw for about half an hour in the fridge before serving. If you want to eat it as soon as it's mixed, instead of freezing overnight, that's cool too. It'll be more like soft serve. However, I ate some right away and some the next day, and it tasted better the next day after freezing for a while.