Before we get all carried away with a recipe for ice cream that is also Paleo friendly, I have attempted this and failed. Maybe I did it wrong. Maybe I did it right, and it's supposed to taste like that. Make at your own peril! (by the way, if you attempt it and you find it delicious, let me know! I'd love to hear what you think!)
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| I didn't have a glass bowl for the double boiler, This was the only option my mother-in-law could offer! Maybe that's where I went wrong... |
Coconut Vanilla Ice Cream
• Serves 4
This ice cream is prepared with coconut milk, doesn’t call for any
dairy products and it tastes amazing this
way. People are often worried about making ice cream because they
don’t have an ice cream machine, but
it’s not much more complicated or time consuming without one. The
trick is to fully cool the custard in the
refrigerator before putting it in a bowl in the freezer and
vigorously whisking it every 30 minutes for about
2 to 3 hours while it freezes. This will prevent hard crystals to
form and will produce the same smooth ice
cream you’d expect from an ice cream machine.
INGREDIENTS
• 1 can coconut
milk;
• 2 eggs or 4 egg
yolks
(yolks alone will give more
richness);
• Seeds from 2 fresh
vanilla
beans or 4 tbsp real vanilla
extract.
Flavoring options
• 1/2 cup of your
favorite
berries (chopped or
blended to a puree);
• 1/2 cup coconut
flakes;
• 1/4 cup finely
chopped
mint;
• 1/4 cup chopped
nuts;
• Lemon, lime or
orange
zest;
• 3 tbsp raw honey;
• 1/4 cup dark chocolate
chips or flakes
PREPARATION
1 Bring some water to a boil in a pot and reduce to a simmer.
2 Place a heat proof bowl over it in a double boiler fashion and
pour the coconut milk in it. Put the vanilla seeds or vanilla
extract with the coconut milk and heat until hot, but make sure
it doesn’t come to a boil. If using flavorings such as mint or
dark
chocolate, you can add them now. You can also add chocolate
at the end of the process to keep the pieces whole.
3 Whisk the eggs or the yolks in a separate bowl. Add one ladleful
of the hot coconut milk to the eggs while whisking quite
vigorously. What you’re doing is tempering the eggs and slowly
bringing the temperature up without cooking the eggs and
risking that they scramble. Add two or three other ladlefuls of
the coconut milk mixture and incorporate them to the eggs
while whisking continuously.
4 Take the tempered eggs and whisk in the bowl with the rest of
the coconut milk on the double boiler.
5 Whisk for a couple of minutes non-stop to form a thick custard.
Make sure it doesn’t get too hot and the simmering water
doesn’t touch the bowl.
6 Once the custard is ready, remove from the heat source and let
it cool on the counter or the refrigerator.
7 You can add any other flavoring you want to use once the custard
is cold enough to put a finger in it and feel comfortable.
8 Let it cool even more in the refrigerator before freezing it.
9 Place in your ice cream maker and follow its instructions or put
in a baking dish in the freezer and stir vigorously every 30
minutes
for about 2 to 3 hours until it’s set.
10 Take it out of the freezer for about 10 minutes before enjoying
so it softens a bit. Serve with added coconut milk, berries, mint,
coconut flakes or any other flavoring you might like.
