3/4 cup clarified butter (Ok, I will admit it, I used regular butter this time...but to make the recipe casein free, lets use clarified butter, shall we?)
1 lb. bag of coconut crystals
Melt the butter and sugar together until brown and bubbly. don't boil it. You aren't making candy.
Add: 2 cans of Trader Joe's coconut CREAM and 3 cans of Trader Joe's coconut MILK.
Stir all this in. whisk whisk whisk!
Whisk in 4 farm fresh pastured egg yolks. Don't even DREAM of adding eggs that aren't fresh from the farmer and from healthy pastured chickens. Just skip them instead. Do whatever you want with the egg whites, just don't eat them raw and don't make one of those horrid 1980's style low fat egg white omelets with them. You only live once and life is too short for hideous egg white omelets. I recommend meringues.
2 Tablespoons of vegetable glycerine (this will help your ice cream to not freeze solid, so that it is scoopable).
Chill this in the fridge and then process in your ice cream maker. No, no vanilla in this one, I did not make a mistake. The flavor comes from the slightly caramelized brown coconut sugar and the buttah.
This recipe is NOT low fat. ;-)