How to Make Homemade Dairy-Free, Gluten-Free, Chocolate Ice Cream.
Ingredients
- 4 cups Coconut or Almond Milk
- 1 cup Sugar
- 1 cup Cocoa Powder
- 1 Tablespoon Corn or Tapioca Starch
- 4 Egg Yolks
- 2 Teaspoons Pure Vanilla
- 4 Quart Ice Maker
- 3 Cups Rock Salt/Ice Cream Salt
- 8 Pounds Ice Cubes
Instructions
- In a saucepan, heat milk on medium setting. REMOVE FROM HEAT BEFORE IT BEGINS TO BOIL.
- While milk is warming, mix egg yolks, sugar and corn starch together. This is the custard mixture.
- Add cocoa powder to the custard mixture, but DO NOT STIR.
- Pour half of the warm milk into the custard mixture and blend to a cake-batter consistency.
- When smooth, pour custard mixture into the pot with the remaining milk.
- Stir continuously, over medium-low heat, with a wooden spoon to prevent scorching.
- Remove custard from heat when it thickens. BEFORE it begins to boil.
- Immediately, use a strainer or cheesecloth to strain the hot mixture into a clean heat resistant container. Use a spoon to stir mixture in strainer to allow the liquid to flow as lumps are captured in the strainer or cheesecloth.
- When cool, stir in vanilla and cover custard with plastic wrap or lid. Allow it to chill overnight in the refrigerator (8-10 hours).
- Use with ice-cream maker (as directed idn your manufacturers instructions). Typical instructions are something like this: 1) pour custard in aluminum container with paddle and cover with the lid provided; 2) alternately layer ice and ice-cream salt in outer container; 3) affix motor to lid and, 4) plug it in. Most ice-cream makers will stop when ice-cream is done, but you can check it periodically. Soft serve ice-cream can be removed from the machine and stored in a sealed container in the freezer or melted ice water can be poured out of the outer container and replaced with more ice and salt until custard hardens to desired consistency.
Make It Even Healthier!
Eliminate toxic pesticides and residue. Use organic ingredients to make this recipe even healthier.
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