Heat the coconut milk and the honey and gelatin in a medium sauce pan on medium heat, until steaming, but not quite boiling. Turn heat down to low. In a separate bowl, whisk the egg yolks. Once the coconut milk is steaming, add one small ladle of it to the egg yolks, and stir to combine. Slowly add two more small ladles full. This will temper the egg yolks, so they won’t scramble when you add them to the hot coconut milk
. Slowly pour the egg yolk mixture back into the pan with the coconut milk, and whisk until slightly thickened, which will take several minutes. Make sure the mixture doesn’t boil, as this will scramble your eggs. When the mixture has thickened to the consistency of a thin custard, remove from heat and add the vanilla extract.
Whisk to blend beet mixture with coconut milk mixture.Transfer to a jar and refrigerate until very cold, overnight is best. Once the mixture is cold, freeze in your ice cream maker according to the manufacturer’s instructions – add in chocolate chips right before ice cream is set. Serve right away or freeze to further set the ice cream for a few hours. This post is featured in Real Food Freaks Freaky Friday series.