I made this ice cream on a whim and at the last minute for Father's Day to go with peach pie but never wrote down the recipe. It was worth remembering and re-doing, and it's really easy to make. At the TCV / Napa Café / Frederick Wildman & Sons wine dinner last weekend, we served it with a peach-tarragon pop tart (which baker Jason Doty of Bluff City Coffee, who was kind enough to be our third set of hands at the dinner, told us the secrets of how to make so that it actually works out -- our recipe coming here soon!) plus Chef Rick Saviori's amazing tarragon and white pepper frosting.
*Just be sure to use real coconut milk in this, not reduced fat. Whole Foods 365 brand is the best one out there and has the perfect amount of sweetness and skips the long list of preservatives you find in other kinds.
Coconut Milk Ice Cream
1 can full-fat organic coconut milk (like Whole Foods 365 brand)
1/2 cup whole milk
1/4 cup vegan cane sugar
1/4 cup light brown sugar
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon vanilla powder
pinch of Maldon sea salt flakes
chocolate syrup or Magic Shell at Home (optional)
Whisk all ingredients together well and chill them in the fridge for an hour. Pour into your ice cream maker and start it. After about 30 minutes of churning, spoon ice cream into a container and let it harden in the freezer for at least 3 hours. Add chocolate syrup if you wish. (Makes 1 quart.)