Sunday, May 19, 2013

Dairy-Free Vanilla Bean Ice Cream

I shared on Facebook that it was my birthday this week, and my kids begged me to make a special treat.  While they requested some more indulgent goodies like cupcakes and pie (whose birthday was it, anyway?!) I decided to compromise with something a little simpler.

As a kid I was a huge vanilla ice cream gal, and the richest, most delicious ones always had the telltale specks of vanilla bean. While the beans are a bit of an investment, I really think they're worth it to get authentic vanilla flavor.

I adapted this recipe from Danielle at Against All Grain. In fact, I pretty much followed the recipe to the letter, except that I accidentally scraped out an entire vanilla bean (neglecting to note the recipe only called for 1/2). I decided to just use the entire bean, and skipped the additional vanilla extract. We all thought the end result had the perfect flavor!

I would say this one couldn't be easier but does require patience and time. It took a good 2.5 hrs for my mixture to cool enough to prepare, and I probably should have given it another 2 hours in the freezer to firm up after making it.

You can probably tell in the photos that my scoops were a little soft; I was running out of daylight so didn't allow it to freeze until it reached ideal firmness. No one complained, however, and the kids were more than happy to slurp up anything that melted!

Dairy-Free Vanilla Bean Ice Cream 
adapted from Against All Grain

2 14 oz. cans coconut milk
1 vanilla bean
1/2 cup raw agave nectar
3 egg yolks

Cut vanilla bean down the middle with a sharp knife and scrap out the black seeds. Add seeds, empty pod, milk, maple syrup and egg yolks to a saucepan.

Heat over medium for about 10 minutes, stirring constantly so the mixture doesn’t come to a boil. Remove from heat and pour into a bowl. 

Cover the surface with plastic wrap and refrigerate until the mixture has cooled. Once it’s chilled, remove pieces of pod from ice cream mixture. 

Add it to ice cream maker and prepare according to manufacturer’s directions. Freeze until firm, about 2 hours.

No comments:

Post a Comment