Now being loaded...

[dsrtao]

2 cans coconut milk
1 cup whole milk
1 cup + sugar
1 tsp almond extract
a little salt

Prechilled ingredients; shook until well mixed. It's being churned right now.
(Edit: also a little vanilla extract. And after a few spoons, I poured some Amaretto over mine to cut the fat.)

Comments

[its-just-me.livejournal.com]

That sounds really good. I know Dan would love it.

[dsrtao]

Danger Will Robinson! Danger!

This stuff ended up being creamier than cream. Elizabear was saying that I ought to use half-and-half instead of whole milk, but afterwards she swung right around. Maybe skim.

We have a two quart Cuisinart, recently arrived. (This is our second batch. We may never buy ice cream at a supermarket again.)

[dsrtao]

Coconut and almond is a stunningly good combination.

[its-just-me.livejournal.com]

Ah! So you wound up with ice butter is what you're saying? : )

Good to know. I still may make something of the like. I'll note the skim milk idea as well.

[dsrtao]

Here's a better idea: Trader Joe's sells light coconut milk, which has had a lot of the coconut cream skimmed off. 1.5 cans whole and 1.5 cans light would preserve flavor while cutting the fat content down to the levels of merely premium ice cream.

[cvirtue.livejournal.com]

The only thing metageek hasn't been able to do well in ours is a smooth chocolate. It keeps coming out gritty (due to the cocoa) or not enough chocolate. We're still experimenting.

[dsrtao]

I'm planning on doing a chocolate via the custard method as the next batch. I will let you know how it goes.

[abbergails.livejournal.com]

I'm nervous about trying out chocolate. I want it rich and not like chocolate milk.

[abbergails.livejournal.com]

That sounds outrageous. Please add an ice cream recipes section to the family web site!