It has been a while since I have had a kitchen. After moving out of our flat, Charlie and I were constantly moving around for about 6 months. So now, I am getting settled again. Everything is in it's place, I have officially been bitten by the cooking bug. It just so happened that said cooking bug bit me on a day that reached a high of 95 degrees! So, the natural result was ice cream. I am a touch sensitive to gluten, so I had to find a recipe that would satisfy my need for creamy goodness without the side effect of heartburn. The result: Coconut Vanilla Bean Ice Cream. Just saying those words makes my mouth water. It was delicious.

Ingredients:

A 14oz can of full fat coconut milk
2 eggs, whisked
1 vanilla bean
3 Tb raw honey

Make the custard:

~Set up a double boiler, when the water is simmering add the coconut milk. Split the vanilla bean and add the seeds to the milk and throw in the pod as well. Whisk fairly regularly until the milk and vanilla are hot but not boiling.
~When the coconut milk is hot add one ladle full at a time to the whisked eggs whisking all the time until the temp of the eggs is approximately equal to the temp of the coconut milk. Then add the egg mixture to the coconut milk on the double broiler.
~Whisk until thickened to a custard.
~Remove from heat and remove the vanilla pod.
~let the custard cool until you can hold your finger in it without burning. Add in the honey and mix well.
~Put the custard into the fridge or freezer to cool.

Make the Ice Cream:

~When the custard is cool take it out of the fridge and make it into ice cream according the the directions for your ice cream machine.

This is delicious served with fresh berries. I think I will also try it with other add-ins. Lavender or maybe chocolate chips? Any other ideas?

Enjoy!