1 liter of Almond or Coconut Milk

       (Charity uses 2 cans Trader Joe’s full Coconut Cream with 1 Cup added Almond Milk)

8 Egg Yolks

200-250 grams Sugar

1 Vanilla Bean or 1 Tsp Vanilla Extract

      (A little cornstarch, guar gum, or some little thickener makes it creamier, but it isn’t necessary.)

      (You may also add some kind of cane syrup for smoothness–40 grams–but then use the 200 grams of sugar so it isn’t too sweet.)
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– Bring to a boil the milk, half the sugar, syrup, the vanilla bean (sliced and scraped)  and stabilizer (cornstarch, etc.) Let it Infuse a bit.

– Beat the egg yolks and gradually add the rest of the sugar. Add slowly some of the hot milk while stirring the yolks. Return all to the saucepan and pasteurize. (Heat to 85 degrees Celsius).

– Pass through a sieve, if you like, pour it into a clean metal container, cover the surface with plastic (touching the Crème Anglaise) and chill quickly. Refrigerate at least 4 hours.

– Use a churn ice cream freezer.To Make your own almond (or Coconut/Cashew) milk, blend almonds and water until you have a strength you like. Just chop up the meat and put it in a blender with some water. Pass these through a Milk Bag.