Coconut Milk Gelato

Coconut Milk Gelato

Staying true to my dairy evasion, I have come up with an irresistible substitute for one of the greatest loves in my life - ice cream. Coconut milk/cream I would argue is thicker and more luscious than cows milk, the smell alone transports me back to my suntanned youth, hours spent by the ocean watching my boyfriend wax his surfboard (In my wildest dreams).

Coconut Milk Gelato

4 egg yolks

1 cup coconut cream

1 cup coconut milk

½ cup honey

2 tsp vanilla essence or 2 vanilla pods

½  tsp cinnamon

Place all the ingredients into a large bowl and whisk until well combine.

Pour into a heavy bottom pot and over medium heat stir continuously for up to 15 minutes until the mixture thickens and coats the back of a spoon. Be careful not to let the milk boil.

Immediately pour into a bowl and place in the refrigerator until cooled down.

Once cooled down stir it with a whisk and then process mixture in an ice cream maker according to the manufacturers instructions.

Then transfer into an airtight container and freeze for at least two hours or more. If you don't have an ice cream maker, place the mixture into an airtight plastic container and freeze for a couple of hours. Then remove from the freezer and stir and refreeze. Repeat several times.