I’m on an ice cream making kick.
A couple of years ago I bought the ice cream maker attachment for my KitchenAid Mixer. It makes ice cream making an absolute breeze.
The ice cream making bowl goes in the freezer for several hours. I usually put mine in a day ahead. Then, you make your ice cream base, chill it, and attach the bowl and paddle to your mixer.
Pour the chilled ice cream base into the frozen bowl and let it churn on low for about 20 minutes.
It’s as easy as that.
Vanilla Bean Nectarine Ice Cream
3 Cups of Organic Non-BPA Full Fat Coconut Milk
2/3 Cups of Organic Coconut Sugar
3 Vanilla Beans, Split down the length and scraped
6 Organic Egg Yolks
1/4 teaspoon of Ground Cinnamon
5 VERY Ripe Organic Nectarines, 3 sliced with peels, 2 pureed with peels
In a medium saucepan add the coconut milk, sugar, vanilla beans and scrapings, cinnamon, sliced nectarines, and the egg yolks. Heat on medium stirring constantly until it comes to a tiny bit of a simmer and the liquid coats the back of a spoon. About 20 minutes or so. You should be able to run your finger down the back of the spoon and it will leave a line. Fish out the vanilla beans with a slotted spoon or large fork and discard. Add the pureed nectarines and stir.
Pour the liquid into a heat proof container and allow to cool on the counter for 30 minutes. Then, cover with plastic wrap and refrigerate until completely chilled, 4-8 hours. It can also be left over night.
Pour the chilled liquid into your ice cream maker and follow the manufacturers directions. Serve as soft serve or scoop into a freezer proof container and allow to set in the freezer at least 3 hours before serving. When ready to serve, allow it to sit out on the counter with the lid off for 15-20 minutes before serving with an ice cream scoop. This helps it to defrost, allowing for a creamy consistency, avoiding the ice crystal texture that coconut milk ice cream sometimes has.