Ingredients

The following ingredients have 4 Servings
  • 27 ounces coconut milk (2 (13.5 ounce) cans)
  • 1/2 cup sugar (like monk fruit or xylitol)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 1 1/2 cups fresh or frozen blueberries

Instruction

  • In a large saucepan on low heat, whisk the coconut milk, sugar, lemon juice, egg yolks and vanilla. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.
  • Remove from heat and put in a glass container. Let cool.
  • If not using an ice cream maker- cover container and place in the freezer. Stir about every ½ hour for 2 hours. Then freeze an additional 4-6 hours (6-8 total), until firm.
  • If using an ice cream maker- skip Step 3. Freeze the ice cream in an ice cream maker according to the manufacturers' directions. Transfer to a glass or plastic container and freeze until firm, about 4 hours.
  • When ready to serve let set for about 10-15 minutes until soft enough to handle.