I adapted this by using vanilla coconut milk to make it dairy-free. This has gone a long way to satisfy my pregnancy ice-cream cravings, it is so much richer than soy or rice ice cream. I made a double batch, just used the coconut milk for both steps, replacing the half and half and cream. I would love to try this in an ice cream maker, I made it the way the recipe said, using a pan in the freezer. The best, however, was after eating the first half of the batch the original way, I used the second half to make strawberry frozen custard. I pureed probably 1-1 1/2 cups strawberries, and added in the rest of the custard (1 batch, slightly thawed). I processed it until it was ultra smooth and the consistency of a thick milkshake, then put it back in the freezer. I loved the consistency and flavor...I will probably process each batch this way after freezing from now on, whether adding fruit or not. It just made it so much smoother and more of an ice cream consistency. I am sure if I would invest in an ice cream maker, this step could be eliminated, but until then it is worth the extra step!
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I adapted this by using vanilla coconut milk to make it dairy-free. This has gone a long way...