Step-by-Step Guide to Prepare Homemade Non-dairy Caramel Ice Cream

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Any-night-of-the-week Non-dairy Caramel Ice Cream. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Non-dairy Caramel Ice Cream, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Non-dairy Caramel Ice Cream delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Non-dairy Caramel Ice Cream is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Non-dairy Caramel Ice Cream estimated approx 1 hour 30 mins.

To begin with this recipe, we have to first prepare a few components. You can cook Non-dairy Caramel Ice Cream using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Non-dairy Caramel Ice Cream:

1. 2 can Coconut Milk (not lite)
2. 1/2 tsp Kosher Salt
3. 1 cup Light Muscavado Sugar (or brown)
4. 6 Egg Yolks
5. 2 tsp Vanilla Extract

Steps to make to make Non-dairy Caramel Ice Cream

1. Combine 1 can of coconut milk, brown sugar and salt in a medium sauce pan. Set over medium-high heat and bring to a boil, stirring occasionally so that the sugar dissolves. Once boiling, reduce he heat slightly and continue to cook until the mixture has darkened and reduced, about 20-30 minutes. It should be very thick - like lava - resembling caramel.
2. While the caramel is reducing, beat the egg yolks in a large heatproof bowl and set aside.
3. Add the second can of coconut mile to the coconut caramel and heat, stirring to integrate the caramel. When the mixture is very hot, but not boiling, temper the egg yolks: slowly whisk 1 cup of the caramel mixture into the bowl with the egg yolks.
4. Turn the heat to low and pour the tempered yolks back into the pot. Cook, stirring constantly, just until the mixture has thickened, 1-2 minutes. Remove from the heat and pour into a heatproof bowl. Stir in the vanilla extract. Cover tightly and refrigerate overnight.
5. Pour the custard mixture into an ice cream maker and churn according to manufacturer's directions. Freeze for 4-6 hours before scooping and serving.

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So that is going to wrap it up with this exceptional food Recipe of Perfect Non-dairy Caramel Ice Cream. Thanks so much for reading. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!