Pastel de Nata Ice Cream (Vegan Portuguese Custard Tart Ice Cream)

Ingredients

• 2 cans Canned Coconut Milk
• 1/2 cup Vegan Custard Powder
• 3/4 cup Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest
• 1/2 teaspoon Cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, whisk together the 2 cans of canned coconut milk, the 3/4 cup of sugar, and the 1/2 cup of vegan custard powder until the mixture is completely smooth and there are no lumps.
2. 2Place the saucepan over medium heat (approximately 148.9-162.8°C or 150-163°C) and stir the mixture constantly with a whisk or spoon for 5-10 minutes. Continue stirring until the mixture visibly thickens, coating the back of a spoon, and small bubbles begin to form around the edges.
3. 3Remove the saucepan from the heat and immediately stir in the 1 teaspoon of vanilla extract and the 1 teaspoon of lemon zest until fully combined.
4. 4Allow the mixture to cool completely to room temperature, which will take at least 1 hour, to ensure proper churning in the ice cream maker.
5. 5Pour the cooled mixture into the bowl of your ice cream maker. Churn the mixture for 20-30 minutes, or until it reaches the consistency of soft-serve ice cream.
6. 6Transfer the soft-serve ice cream to a freezer-safe container, cover it tightly, and freeze for at least 2 hours. This step allows the ice cream to firm up to a scoopable consistency.
7. 7Before serving, sprinkle each portion of ice cream with the 1/2 teaspoon of cinnamon.

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