Tropical Paleo Coconut Vanilla Ice Cream
Making your own ice cream is definitely fun and rewarding! Let’s start with the basic vanilla base!
If you are on a Paleo diet, you’re still allowed to have ice cream. However, you might not be that much thrilled to know that you have to make some yourself. Not a lot of specialty stores cater to Paleo diets, and even if there are some ice cream varieties that boast of using coconut milk instead of cream, you can’t really tell if they had not added any chemicals nor processed food items to it.
Your best choice is making it yourself. It’s actually pretty fun, and you can customize it with whatever flavor you want. Moreover, you can adjust the sweetness, the creaminess, and the softness of the ice cream according to your preference.
Furthermore, you can make sure that the ingredients you would use are all Paleo-friendly. You don’t even have to use a churning machine for this recipe.
The key here is to fully cooling the custard in the refrigerator before putting it in a bowl in the freezer and whisking the mixture every 30 minutes for about 2 to 3 hours while it freezes. This method will prevent ice crystals from forming and will produce the same smooth ice cream you would get from a churner.
Ingredients:
• 1 can organic coconut milk, full-fat;
• 4 free-range egg yolks;
• Seeds from 2 fresh vanilla beans or 2 tbsp real vanilla extract.
Instructions:
1. First, boil some water in a pot and reduce to a simmer. Put a double boiler over it.
2. Next, pour the coconut milk on the double boiler and put the vanilla seeds or vanilla extract with the coconut milk and heat until hot, but not boiling. If you’d use flavorings such as mint or dark chocolate, you can add them at this stage. You can also add chocolate at the end of the process to keep the pieces whole.
3. Whisk the eggs yolks in a separate bowl. Temper the eggs by adding one ladle of the hot coconut milk while whisking vigorously to slowly bring the temperature up without cooking the eggs. Add two or three more ladles of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
4. Pour the mixture into the double boiler and continue whisking.
5. Whisk for a couple of minutes non-stop to form thick custard.
6. Once the custard is ready, remove from the heat source and let it cool.
7. Pop it in the freezer.
8. Put the custard in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it has set.
Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might prefer.
