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Add a photogluten-free, dairy-free salty sweet ice cream!
Ingredientes
- Caramel:
- 2 tablespoon raw honey
- 1/2 teaspoon sea salt
- 1/4 cup coconut cream
- 1 tablespoon organic butter or ghee
- 1/4 teaspoon vanilla
- Ice Cream:
- 13.5 ounce can of coconut milk
- 1/4 cup raw honey
- 1 vanilla bean, split lengthwise and seeds scraped
- 2 egg yolks
Direcciones
- In a small saucepan, heat caramel ingredients on low heat for 5 minutes until there is a low rolling boil around the edge of the mixture. Remove from heat and set aside.
- Place coconut milk, raw honey, and vanilla beans in a medium saucepan over low heat. Whisk until everything is well-blended. Remove from heat and set aside.
- Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of the ice cream mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir.
- Add the caramel mixture to the ice cream mixture. Stir until combined. Refrigerate until completely cooled.
- Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture is blended, transfer to a freezing container/lidded bowl. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 221 | 59% |
| Total Fat 26.23g | 33% |
| Saturated Fat 22.73g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 331mg | 14% |
| Potassium 246mg | 7% |
| Total Carbs 38.67g | 10% |
| Dietary Fiber 0.1g | 0% |
| Sugars 35.58g | 24% |
| Protein 2.27g | 4% |
Evaluaciones
20 de Agosto de 2013
Thank you!Yo he cocinado/probado esta receta1 person likes this review
