mydinnerideas.com

Here’s the recipe I used:
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> 5 egg yolks
> 2 cups milk replacement (I used coconut milk)
> 1 cup coconut cream
> 1/2 cup honey
> 1 tsp vanilla
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> Beat together egg yolks and honey in a bowl
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> Heat “milk” in a saucepan until it reaches boiling point, then simmer. Whilst it’s simmering, stir in the egg yolks/honey mixture. Continue to stir until it thickens.
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> Remove from the heat, strain and leave to cool.
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> Stir in the cream and the vanilla and then transfer the whole mixture into an ice cream maker. (I don’t have an ice cream maker so I used the coffee can method) Put mixture in small coffee can, duct tape lid on, put small coffee can in big coffee can and put ice and salt around outside of small coffee can. Duct tape lid to big coffee can. Roll around for twenty minutes.
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> When I made it, I didn’t strain it where the recipe said. I was going to use a clean tea towel, but my son’s aide said it didn’t look lumpy, and if I didn’t have a mesh strainer I should skip that step. I wish I hadn’t listened, because there are little tiny pieces of cooked egg all through that would have strained out. Aside from that, it tastes pretty good. I only had it soft, straight from the can, but I’m looking forward to trying it frozen, if it lasts that long