Homemade Dairy-Free Strawberry Ice Cream
  1. Puree 10-15 strawberries in a blender. If you like strawberry chunks in your ice cream, don't puree completely. Measure and see if you've reached a cup, if not, add more strawberries.
  2. On medium heat in a saucepan, warm the coconut milk until steam starts to be seen (about 4-6 minutes).
  3. In a large glass bowl, whisk together egg yolks, maple syrup, vanilla, and salt.
  4. Slowly pour the coconut milk into the bowl with other ingredients until it's fully incorporated.
  5. Pour mixture into a clean sauce pan, on medium low heat, and stir with a wooden spoon, continually for about 8-10 minutes. The mixture will start to thicken and will coat the back of a spoon; don't allow to boil.
  6. Pour hot custard into a bowl and stir in pureed strawberries; mix well
  7. Place the strawberry custard into the refrigerator and let chill; stirring every so often (1-1/2 hours).
  8. Pour the chilled custard into a frozen ice cream bowl and let the ice cream maker do it's thing.
  9. Place the ice cream into a freezer safe bowl with a lid and let chill for 3 hours or overnight.
Recipe by at https://naturallyloriel.com/homemade-dairy-free-strawberry-ice-cream/