Wednesday, May 29, 2013

Mint Chocolate Chip Ice Cream (Paleo)

One thing I miss the most while on paleo, is the occasional spoonful of ice cream I would eat when the mood strikes.  So, of course, I had to figure out how I would get around not having dairy.  I figured all the ingredients in a standard ice cream custard were paleo except for the sugar,   milk, and cream.  So, I substituted them out with honey, almond milk, and coconut milk.  It worked out perfectly and tasted just right but next time, I would use only coconut milk as it might make it creamier.

Mint Chocolate Chip Ice Cream (Paleo)
A Baked By Jen Original
Makes about 1 Quart

1 cup of almond milk
2 cups of coconut milk
1/4-3/4 cup honey
5 large egg yolks
3/4 teaspoon of vanilla extract
1/4 teaspoon of mint extract
1/2 cup of dark chocolate chips
1-2 drops of green dye (optional)


In a medium bowl, pour in the coconut milk and place a strainer over the top of the bowl, set aside.

In a separate bowl, beat the egg yolks, set aside.

Whisk the almond milk and honey (to taste) in a saucepan over medium heat until honey is dissolved.  Stir in the extracts and dye.

Gradually pour some of the warm milk mixture into the egg yolks, whisking constantly as you pour. Scrape the egg yolks back into the saucepan.  Heat until the custard over low heat until it registers 160 degrees.  Stir constantly and do not let it boil.

Strain the custard over the strainer and into the coconut milk.  Refrigerate until chilled or overnight.  Run through your ice cream maker as instructed.

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