Paleo coconut milk ice creams

Paleo coconut milk ice cream

Ice cream is a wonderful chilled treat that is easy to make, especially when using coconut milk as its base. The recipe is Paleo minded, as it only contains ingredients suitable for the diet. A creamy yolk based custard starts the recipe and full-fat coconut milk replaces the cream in traditional recipes for the creamy dessert.

Raw coconut nectar is used as the sweetener, it is ideal for those on this type of diet as it is derived from the coconut itself in its earlier growing stages. You can find this sweetener in some health food stores or online. It can be used in other Paleo dessert or in drinks such as teas and coffee.

You will need to allow approximately 4 hours from start to finish for the ice cream to cook, chill, and freeze. The recipe can be stored in the freezer in an airtight container for up to one month.

Makes 1 quart ~ 8 -1/2 cup servings

Ingredients:

· 2 (14 oz. cans) unsweetened full-fat coconut milk

· 1/4 cup coconut nectar

· 8 large egg yolks

· 1/4 tsp. salt

· 3/4 cup unsweetened raw coconut flakes

· 1 vanilla bean, split or 1 1/2 tsps. Pure vanilla extract

Directions:

1.) Place 2 cups of ice cubes in a large mixing bowl. Fill with 1 cup of water and set aside. This is your cooling bath to chill the base.

2.) In a mixing bowl, whisk the egg yolks, salt, and coconut nectar until pale, about 5 minutes.

3.) Place a pot that the bowl of yolks fits over on medium heat. Add 2 cups of water and bring to a simmer.

4.) Meanwhile, place the coconut milk, vanilla bean or extract, in a separate pot and bring to a simmer over medium heat. Whisk the contents until smooth and just until the milk comes to a simmer. Remove the pot from the heat and discard the bean if using.

5.) Slowly add the milk to the egg yolk mixture in slow steady stream, constantly whisking to temper the milk with the yolks. Once all of the ingredients have been incorporated, place the mixing bowl over the simmering water.

6.) Continue to whisk the base for 8 to 10 minutes, never leaving the custard unattended. Once the base thickens and turns a pale yellow, pour the base through a fine mesh sieve into a clean bowl that fits inside the ice bath bowl.

7.) Place the custard bowl into the ice bath and cool for one hour, stirring occasionally. Once the base is cool, transfer to an ice cream maker and churn for 25 to 30 minutes. Transfer the ice cream to an air tight container and store in the refrigerator.

Finishing the recipe:

While the coconut milk ice cream is churning, heat the oven to 350 F. Evenly spread the coconut flakes onto a baking sheet and toast for 5 to 8 minutes, stirring the flakes mid-way through. Remove from the oven and cool.

To serve the ice cream, scoop approximately 1/2 cup into a chilled bowl and sprinkle some toasted coconut flakes on top and serve.

You can also incorporate the toasted coconut flakes into the base as it churns in the ice cream maker for added texture and great flavor.