Dairy-free pineapple Ice Cream. [Time will depend on your freezer and/or Ice Cream maker]
Prep Time:20 mins
Total Time:20 mins
4 egg yolks
1 can full-fat coconut milk
3 tablespoons raw honey
1 tablespoon vanilla extract
1/4 cup pineapple juice
3/4 cup finely chopped fresh pineapple (or crushed, canned pineapple)
In a medium sauce pan, combine the coconut milk, honey, vanilla and pineapple juice and bring to barely a simmer.
In a separate bowl, whisk the egg yolks until frothy.
Pour about a fourth of the hot coconut milk mixture into the egg yolks, whisking constantly. Then pour the combined egg yolk/coconut mixture back into the saucepan with the rest of the coconut milk mixture.
Bring the sauce to a simmer and cook, while whisking, until somewhat thickened – about 5 minutes.
Transfer the custard to a bowl and refrigerate until cooled. Alternatively, you can use an ice bath (as seen here) to cool the custard off even faster.
Pour the cooled custard into the bowl of an electric ice cream maker. Add the crushed pineapple a few minutes before the end of the process.