1/4cupmaple syrupthis will make 200ml condensed milk
Vegan Custard Base
1 400mlfull-cream coconut milk
1/4cupmaple syrup Gingerbread Spice
1tablespoonalcohol - I used brandy
Put the ice-cream bowl from the ice-cream maker in the freezer the night before.
To make the coconut condensed milk, combine the coconut milk and maple syrup in a saucepan and carefully bring to the boil. Reduce heat to a simmer and cook down for 30 minutes or until the mixture has reduced by half. Set aside.
To make the custard base for the ice-cream, combine the soy milk and coconut milk in a large bowl.
Grind the zuku to a powder.
Take out 60ml of the milk mixture and combine it with the ground kuzu in a bowl. Stir well to create a slurry.
Put the remaining milk mixture in a saucepan and add the maple syrup and the two whole cloves. Heat on low until mixture is warm.
Add the kuzu slurry and whisk until the mixture becomes a custard consistency and the kuzu has dissolved.
While still on low heat, slowly add the coconut condensed milk whisking as you go.
Remove from the heat and pour the custard in to a large mixing bowl. Add the vanilla, brandy and remaining spices and stir to combine.
Place the ice-cream in the fridge until completely cold.
Strain the custard to remove the cloves and any residual kuzu.
Set up your ice-cream machine with the frozen bowl. Pour in the strained custard and churn until a soft ice-cream consistency.
Spoon the ice-cream in to a freezer proof bowl or container until ready to serve.
Coconut ice-cream hardens in the freezer so leave out on the counter for fifteen minutes before serving.
To use the more readily available arrowroot starch, substitute the two tablespoons of kuzu for arrowroot and bring the custard mixture to a soft boil; arrowroot requires high heat to activate.