For anyone interested, here's what my dairy-free ice cream recipe was:
Yields 1 quart
2 egg yolks
2/3 C granulated sugar
2 13.5oz cans of coconut milk (I used Chaokoh)
pinch of salt
1 T vanilla extract
cinnamon (optional, to taste)
In a large bowl, I mixed the sugar and egg yolks. Once blended, I poured in both cans of the coconut milk and mixed. Pour that into a medium or large saute pan, add the salt, and heat over medium heat, stirring constantly, for 8-10 minutes until the mixture thickens. It should coat the back of a spoon. Do NOT let the mixture boil
. Remove from heat and add in the vanilla. Stir and then pour into a bowl. Chill for several hours or overnight.
Once it's cold, pour into the ice cream maker (followed preparation instructions from the manual for that)- it took about 30 minutes in there for it to get thick. In the last few minutes in the machine, I added in my cinnamon. I like cinnamon, so I probably put in a whole teaspoon (just poured till it felt right, didn't measure.) Once it's thick and the cinnamon is mixed in, you can pour/scrape it into an airtight container and put it in the freezer to freeze- I think mine was in for at least 3-4 hours before being served.
You could probably use a little less vanilla- I felt like it was a little too vanilla-y; maybe because I used extract (I used Nielsen-Massey Madagascar vanilla) instead of bean, so the flavor was a little less subtle.
I used the ingredients/amounts from this
recipe (minus the cocoa, coffee and vodka), and the pieced together directions from this