This is part of our 100 Things in 2014 challenge. Here’s the full list.
…with a few modifications. Our raw dairy is a bit richer than the stuff you’ll find at the store, so we did a bit of math to get the milk/cream balance just right. Also, in place of granulated sugar, we used coconut sugar, which is why our custard is a rich brown.
The whole process takes about an hour, and then another day in the freezer, so we busted it out after dinner the next day. The verdict?
Super good. The coconut sugar made it taste like caramel, and the texture was delightfully rich and creamy. We’ll definitely be doing this again.