V.C.M.I.C. stands for Vanilla Coconut Milk Ice Cream
Prep Time: 10-15 min. Cook Time: 8-10 min. Freezer Time: 3-4 hr.
1/2 c. sugar (or 1/2 tsp. powdered stevia)
2 tbsp. vanilla
3 c. plus 3 oz. heavy coconut milk
In a medium sauce pan whisk until egg yolks and sugar/stevia 1-2 minutes.
Add coconut milk and whisk until well combined.
Cook over medium heat, stirring constantly, just until it coats back of spoon (about 8-10 minutes).
Be careful not to let it boil
Remove from heat and stir in vanilla.
Let cool then transfer to a large bowl and chill until half frozen (about 2 hours)
Take out of freezer and blend it for about 2-3 minutes. (You might have to let it set a few minutes before blending)
Then freeze it for about an hour. Enjoy!