I've been crazy for custard lately. Refrigerated or frozen. It has so few ingredients, which I love, and it's super easy to make. It just takes a lot of whisking. You could speed up the whisking process by heating your coconut milk first without the egg yolks (so you could heat it faster), then temper the yolks before adding them to the hot milk.
This banana date frozen custard was the first flavor I made. Since then I've also made (alchohol-free) amaretto, maple and vanilla flavors. But the banana date was my favorite. I considered trying mint next, but I think I may have to make this one again first :-)
A few notes on homemade frozen custard and ice cream:
If you've ever left your homemade ice cream in the freezer for more than a few hours, you know that it freezes really hard. It comes out looking like a block of ice. Don't worry :-) Leave it on the counter for 30 or so, depending on the kind of ice cream and how deep the dish is. Custard takes less time to soften.
Store bought ice cream is softer straight from the freezer because commercial machines are capable of adding much more air to store bought ice cream. Also, many companies add lots of ingredients to prevent the ice cream from freezing.
If you can't use egg yolks you can still make this ice cream. Substitute 2 tablespoons of arrowroot, and skip the whole heating process.
Banana Date Frozen Custard
Add to blender or food processor:
6 pitted dates (soak dates first if they aren't soft)
1 ripe banana
1.5 cans of coconut milk
2 tsp vanilla
6 egg yolks
1 tsp lemon juice
Puree very well.
Add to a pot and slowly bring to simmer over low to medium heat, whisking constantly.
When it begins to simmer turn off the heat.
Chill the custard for a few hours, until it's cold.
Add to ice cream machine.
Eat right away or freeze for harder ice cream. (See notes above.)
P.S. The refrigerated custard I mentioned: Puree 2 cans coconut milk, 6 (soft) pitted dates, 2 tsp vanilla, and 8 egg yolks. Slowly bring to simmer over low/med heat, whisking constantly. Pour into 4 small bowls. Chill about 8 hours.
The Spunky Coconut Dairy-Free Ice Cream: Soy-Free, Sugar-Free, Vegan. 8.25 x 8.25 in., 90 pp., 55 recipes, 17 full-page color photos Paperback: 978-0-98278116-6, $20.00
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