French Vanilla Ice cream
- 3 egg yolks
- 16 ounces of heavy cream or canned coconut milk
- 1/2 a cup of maple syrup, honey or coconut sugar
- 1 teaspoon vanilla
- Combine all the ingredients in a medium saucepan and bring to a low boil while whisking constantly. You don’t want any lumps
- Remove from the heat and let cool, then strain into a medium mixing bowl, cover with a lid or plastic wrap, and chill in the fridge for at least 2 hours.
- Pour the cooked custard into an ice cream maker and run following directions.
- Put the finished ice cream into a container and store in your freezer.
Once you have your basic ice cream, you can make lots of variations such as :
Pralines and Cream
While your ice cream is making, saute a cup of chopped pecans in a skillet with a teaspoon of butter. When they are toasted, remove the nuts, then add 2 tablespoons of butter and 2 tablespoons of your sweetener of choice to the pan and heat a few minutes more to make a caramel sauce. Add back the nuts and mix until well coated, then pour onto a plate and leave to cool. The sauce will thicken slightly. Once your ice cream is made, mix in the nuts and the sauce, put into a container, and store in your freezer.
Add a few drops of mint extract and a few drops of green food coloring (optional) to the cooked custard base before freezing. When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer. [Jane Grok note: I strongly advise against using any artificial food colorings, as they are all toxic & damaging to humans.]
Add 2 tablespoons of cocoa to the ingredients when you make your custard base. Follow the directions above. When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer.
One of the best ways to serve your french vanilla ice cream is with chocolate. Melt some dark chocolate in the microwave and pour this over your ice cream. This will form a hard coating like the kind you get on Dairy Queen dipped cones, but much tastier.
This is, of course, incredibly rich, and not the sort of thing you want to eat more than a couple of times a year. But when you really want to indulge, it’s much, much better for you than anything you can buy.
Basic Fruit Ice cream
3 cups of chopped fresh fruit
3 1/4 cups of heavy cream or 2 – 14 oz cans of coconut milk
1/2 cup of maple syrup, honey or coconut sugar (more or less to taste)
1 teaspoon of vanilla
Put all the ingredients into your blender or processor and process until pureed. Taste to make sure the sweetness is right, then pour the mixture into your ice cream machine and freeze according to the instructions.
The variations on this are endless.
Coconut Pistachio & Vanilla Ice Cream
- 1 vanilla pod
- 2 egg yolks
- 1-2 tbsp honey
- 1 tbsp colza oil
- a pinch of salt
- 4-5 tbsp or 25 g of pistachio nuts (shelled and unsalted)As in my previous recipes, I reduced the coconut milk to half the volume by simmering it for approximately 1 1/2 hour with the vanilla seeds and the vanilla pod.
Add the salt, honey, egg yolks, colza oil and give it a good whisk. Now you have a fat and smooth mixture that should make a very tasty ice cream! Let the mixture cool in the fridge for a couple of hours.
Chop the pistachios in a mixer and roast them in a dry frying pan. Be careful not to burn them.
Run the ice cream mixture in the ice cream maker and add the pistachios halfway through.
Serve with a bunch of pistachios and enjoy!
Easiest Paleo “Ice Cream”
A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.
- 3 bananas*
- 1/2 c coconut milk
- 1 t vanilla extract
Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”
Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!
Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.
Chocolate Coconut Ice Cream
14-ounce can full-fat coconut milk (refrigerate before using if possible–I didn’t do this and it was fine)
14-ounce can light coconut milk (I actually just used 2 cans of full fat coconut milk and my ice cream was super creamy!)
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I omitted this as I wanted plain chocolate ice cream, but I think I’m definitely going to add it next time!)
Pinch kosher salt
- In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
- Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine. (Jane’s note: I didn’t chill my mixture before and it was fine–I did mix it in my ice cream maker for about 20 minutes until it was the consistency of soft serve)
- You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. (I froze mine for a few hours and it firmed up but retained a really fluffy texture!) Enjoy!
Slightly Sweet & Salty Frozen Custard also known as “Healthiest Ice Cream EVER”
Ingredients for Frozen Custard
1 medium butternut squash (will need 2 cups cooked)
1/2 T salt
a few tablespoons coconut oil
- Roast your butternut squash, using the coconut oil and salt. Usually we use the Elana method; however, for this recipe – to increase the caramelization of the natural sugars of the squash – we recommend cubing your squash into 1″ pieces, lathering it in coconut oil, tossing with salt and roasting it at high heat until soft, brown, bubbly and delicious.
- Scoop from inside skin if you didn’t separate the flesh already. Then, let your roasted squash cool. Listen. Patience, young grasshopper. We actually let ours cool overnight – but it will be ready when the squash meat is cold. It will stick to your ice cream maker and ruin the whole batch if you try to put warm anything in there!
- Combine 2 packed cups of the now cold roasted squash (should have some moisture) and the remaining ingredients until smooth (we suggest a food processor to get it super smooth, but use whatever you have).
- Put the mixture in an ice cream maker and watch for it to stiffen – ours took about 7 minutes.
- Freeze ice cream to firm up, 3-5 hours is usually ideal. If it stays in longer, simply let it sit at room temperature for about 15 minutes prior to serving to “soften” it up.
- Top with Sweet & Salty Sugarless Snack Mix (below). This is really kind of a must – skip the almonds if you can’t do nuts – but you have to have the salty crunch to fully appreciate the creamy ice cream.
1/4 C coconut chips
1/4 C almond slivers
1 t salt
1 t ground cinnamon
1/2 t ground nutmeg (fresh preferred)
1. Combine coconut chips and almonds in a pan (clean stainless steel preferred) over medium high heat, stirring often, until the fragrance of the nuts and coconut come out and a light brown color develops.
2. Toss in a bowl with remaining ingredients.
3. Serve on top of ice cream or snack on it obsessively. Store in an air tight container for a LONG time, although best served fresh.