Vegan Lemon Custard Icecream

Anyone that really knows me knows that my all time favorite ice cream, ever since I can remember, has always been lemon custard.  It's not really a flavor you find very often, unless you're at an ice cream shop, and even then they may not have it.  I have really enjoyed the Purely Decadent Coconut Milk ice cream that I've tried, but I have missed my lemon custard.  So, I set out to make it, it actually took a little while to get it how I like it, I may still tweak it a little.  But, I knew it was a success when my little when had three helpings of it this afternoon.  And yes, it's a vegan custard--I decided it may as well be egg-free if I'm doing dairy-free, and honestly, I think it made it a lot easier.  And now I have a good vegan custard recipe out of it, too. :)

Vegan Lemon Custard Icecream

1 can coconut milk (I use Thai Kitchen brand)
2 cups So Delicious Original Coconut Milk
1 cup sugar
1/3 cup lemon zest
3 tablespoons Ener-g egg replacer
1 teaspoon vanilla

Bring the coconut milks, sugar, and zest just to a boil over medium heat, stirring to dissolve the sugar. Whisk in the egg replacer and mix constantly until thickened. Immediately pour the custard through a strainer into a bowl and stir in vanilla.  Refrigerate, covered, for ~3 hours or until chilled.

Once chilled, pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

(By the way, this is a custard, so instead of freezing it, you could also put it in a gf pie crust and have a custard pie!)