This weekend’s stress relief …….I’ve created the most AMAZING Paleo Vanilla Ice Cream. It uses coconut milk and it’s the first time that I’ve managed to make a Paleo ice cream that barely tastes of coconut at all. Not only that but I popped in a little secret weapon that has made the ice cream scoop just like Gelato! I have often found that when coconut ice cream freezes it can go hard and a little ‘icy’, making it difficult to scoop out and it just doesn’t have that ‘creamy’ texture even when I use the ice cream maker. My secret weapon has changed all of that! Just a little tiny bit of Great Lakes Unflavoured Gelatin and …..Voila!! Creamy Vanilla Paleo Ice Cream that’s just like scooping Gelato.
Best Ever Paleo Vanilla Ice Cream
- 3 cans Full Cream Coconut Milk (400ml cans)
- 2 Vanilla Beans (Split and seeds removed)
- 12 Egg Yolks (1 yolk for every 100ml of coconut milk)
- 4 tablespoons Honey
- 1 teaspoon Great Lakes Unflavoured Gelatin Powder
Pour the contents of the 3 x 400ml cans of coconut milk into the top of a double boiler, reserving approximately 100ml of coconut milk for blending the gelatin. Set the double boiler over medium high heat and gently heat the coconut milk. Do not bring the milk to the boil.
Whilst the coconut milk is heating, add in the scraped seeds of the vanilla beans (don't throw away the pod!! You can keep these to make your own vanilla extract!) and the honey. I know honey is much better for you raw and unheated but my wee one isn't yet 1 year old and babies under 1 are prone to getting listeria from raw honey. Whisk in the honey and vanilla seeds until melted and combined. Continue heating the coconut milk until it is gently steaming and hot to the touch (but not boiling).
Separate out the egg yolks and place them into a large separate bowl. Give them a little whisk to combine them.
Switch of the heat to the double boiler. Using a soup ladle, add 1 ladle of coconut milk to the bowl containing the egg yolks and whisk until well combined. Continue whisking as you gradually add all of the coconut milk mixture into the egg bowl, ladle by ladle. This is called tempering the eggs. You need to make sure that you continually whisk so that you don't cook the egg yolk too quickly and make the mixture go lumpy. There should be no lumps at all. Once all of the coconut milk mixture has been added and whisked into the eggs, pour all of this ice cream mixture back into the top of the double boiler and switch the heat back on.
Now don't stop whisking!! If you stop whisking the egg will cook too quickly and leave lumps. As you whisk, you create foam which gives your ice cream a light fluffy texture. Keep whisking until you feel that the mixture is thickening. This takes time ...usually around 20 minutes.
Once the mixture has thickened slightly (it should coat the back of a spoon), carefully take the ice cream mix off the heat and set aside.
Place your reserved coconut milk into a small saucepan and place over medium heat, gently heating your milk. Add the gelatin and whisk like the clappers!!!! You need to whisk vigorously to avoid lumps forming. Once the gelatin is combined into the coconut milk without lumps, add this mix to the ice cream mix and whisk it through to thoroughly combine.
This next step is optional but I'm impatient! I buy a bag of ice and make an icebath to bring the temperature of the ice cream down quickly. You can't pop hot ice cream into the ice cream maker and I want that ice cream as quickly as possible :). Place the bowl over the ice bath and continue whisking until the mixture is cool.
Pop it in your already prepared ice cream maker and watch the magic happen! Try not to stick your finger in there.