Cooking with food intolerances

Eggnog Ice Cream January 12, 2011

Filed under: Dessert — Kathy Brown @ 4:44 am
Tags: , , , , , , , , ,


1 14-oz. can coconut milk

1 tsp. ground ginger

pinch of salt

1/2 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

1/3 c. cane or beet sugar

1 tsp. corn-free vanilla

1 tsp. tapioca starch

Mix 1/4 cup of the coconut milk with the tapioca starch. Heat remaining coconut milk and sugar, until sugar is dissolved. Add spices and vanilla. When it just starts to boil, remove from heat and stir in the coconut milk-tapioca slurry. It will thicken. Chill. Follow directions on your ice cream maker.


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