Vegan Coconut-Milk Vanilla Ice Cream

 

4 C. coconut milk, divided

2 T. tapioca starch

1 1/4 cup(s) granulated sugar

1/4 cup(s) brown-rice syrup

1/4 teaspoon(s) pure vanilla extract

generous splash bourbon (optional)

 

Pour ¾ C. coconut milk into a small bowl. Whisk in the tapioca starch and set aside. In a saucepan, whisk together the remaining coconut milk, sugar and brown-rice syrup. Place over medium-high heat and whisk continuously until the mixture comes to a soft boil. Reduce the heat to medium-low and continue cooking for 5 more minutes—whisking each minute. While whisking, pour the coconut milk and tapioca mixture into the saucepan and whisk continuously. The mixture will thicken almost immediately. Remove the saucepan from heat and add the vanilla. Cover the mixture—preferably directly on top with plastic wrap to prevent a skin from forming—and refrigerate until cold, or overnight. Once cold, pour the liquid into a prepared ice cream maker, add the bourbon if using and churn until thickened to a soft-serve consistency—15 to 20 minutes. With a spatula, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until hard.