Blueberry Ice Cream

2 14-ounce cans (3 1/2 cups) coconut milk
3 eggs
1 tsp vanilla
1 cup blueberries (I used Trader Joe's Organic Wild Blueberries - their tiny size is ideal for ice cream because they won't make marble-sized ice cubes in the dessert)
Optional: Honey to taste

Methodology:

Note- for this recipe, I used my Cuisinart electric ice cream maker. You have to start the day before to allow the custard to chill completely, and to allow the ice cream bucket to freeze. Other ice cream makers may have their own requirements.

In a heavy-bottomed saucepan, heat the coconut milk SLOWLY over low heat. At no point during this recipe should the mixture be allowed to boil, or it will curdle, so watch the custard carefully.

Beat the eggs until they are light and bubbly. When the coconut milk is hot, slowly pour about half of the mixture into the eggs WHILE beating the eggs. Then pour the egg mixture back into the pot, WHILE beating the coconut milk in the pot. If using honey, add at this point.

Add the blueberries. The mixture will turn light purple. Continue stirring the mixture while it continues to heat and gets thicker. If you see a bubble appear (the early signs of boiling), remove from heat immediately. Stir in the vanilla.

Strain the mixture through a sieve to remove the blueberries. Store the blueberries in a separate container in the fridge (you will add them back into the ice cream when it is done churning). If you add them at the beginning, they'll all fall to the bottom.

When the mixture is completely chilled and the ice cream maker is ready, churn the ice cream according to the mixer instructions. It took about half an hour in mine. Add the blueberries after the ice cream is thick and almost completely done. The blueberries should distribute themselves nicely throughout the custard. Best served immediately, as the mixture will freeze into a solid block if you place it in the freezer.