This is the base recipe I am experimenting with for all my new ice cream endeavors! I apologize for not having a photo of this particular one. The photo here is of the Mint Chocolate Chip Ice Cream which used this delicious recipe version as the foundation.
This is a Philadelphia style ice cream, meaning no eggs or cooking involved. I was able to substitute coconut sugar with no problems, but I did use my Kitchen Aid stand mixer with the whisk attachment to be sure that the coconut sugar became fully incorporated and the "cream" was not grainy at all before refrigerating.
Makes One Quart
2 cups organic heavy whipping cream
1 cup organic whole milk
3⁄4 cup organic raw coconut sugar
1 Tablespoon organic vanilla extract
In the bowl of a stand mixer using whisk attachment, blend together the cream and milk on low speed. Add in the coconut sugar and whisk/blend on medium/low speed until the coconut sugar is dissolved - be careful not to turn your mixer up too high or you will end up with whipped cream! Take a taste of the blend to make sure it isn't grainy and there should be no coconut sugar visible in the mixture or on the bottom of the stand mixer bowl. Once you are sure it is fully blended, add vanilla extract and blend on medium/low until incorporated.
Cover and chill the mixture right in the stand mixer bowl (unless you have other plans for delicious creations of course) in the refrigerator for at least 5 hours or up to 36 hours.
Following your ice cream maker's instructions, churn the ice cream. I own this one and the churning time is about 15 minutes. It has also depended on the temperature in my kitchen (warmer takes longer).
The fresh-churned ice cream will be a soft and delicious soft-serve ice cream - eat some now and then place the rest in an airtight container in the freezer for later! Or eat it all right away. It may be very tempting to do so...