Vanilla Ice Cream with Coconut Sugar

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Cuisinart original

There are many alternative sugars on the market now, including coconut sugar (also referred to as “coconut palm sugar.”  Its taste is similar to brown sugar, but has a lower-glycemic index than both brown and refined white sugars. Be sure to find a brand that is 100% coconut (palm) sugar, and not one mixed with other sweetener additives.

Ingredients

1 cup whole milk 1/3 to ½ cup coconut sugar pinch kosher salt 2 cups heavy cream 1 to 2 teaspoons pure vanilla extract

Nutritional information

No nutrition information available

Instructions

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, coconut sugar and salt until the coconut sugar is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, 1 to 2 hours, or overnight.

2. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.