Strawberry Coconut Milk Ice Cream

Adapted by Sandy Schrecengost from Cheeseslave’s Chocolate Coconut Milk Ice Cream

Ingredients:
1-quart cleaned and stemmed strawberries
8 pastured egg yolks
2-13.5 oz cans unsweetened whole fat coconut milk *
1/2 cup raw honey
2 teaspoons vanilla
1/8 teaspoon sea salt

Special Equipment:
Ice Cream Maker with a 1-1/2 quart yield – Freezer bowl must be completely frozen.

Procedure:

In a blender, puree cleaned berries, adding berries a few at a time to ensure proper breakdown.  (See Note.)  Using the measurements on the side of the blender as a guide, continue to add strawberries to make 1-1/2 cups of puree.  Adding more than 1-1/2 cups of strawberries to the batter will cause the ice cream maker to overflow.

In an 8-quart Pyrex glass measuring cup or a medium-sized glass mixing bowl with a pour spout, beat egg yolks with a wire whisk until creamy and well whipped.

To the eggs, add pureed strawberries, coconut milk, honey, vanilla & salt; whisk again to combine.

Assemble the ice cream maker with the frozen bowl.  Start the machine and slowly add berry mixture, using a rubber spatula to collect every yummy drop.  Let the machine run, and in about 25-30 minutes, the mixture will reach its desired state.  When ready, the ice cream will start to “stand up” and hold its shape in the bowl; however, it will not get hard and firm.  Turn off the machine, lift the lid and scoop soft-serve ice cream into awaiting bowls.

If hard ice cream is preferred, this recipe can be made ahead and easily frozen, but without any additives, it will acquire crystals.  Just allow the ice cream to rest at room temperature for 10 minutes or so before eating to help those crystals melt a bit.

* Shake the cans very well before opening.

Note –
If you prefer to see chunks of strawberries in the ice cream, puree half the berries to a liquid state and then add the last half, but stop blending while a few healthy chunks remain.