coconut ice cream

(adapted from Paleo Leap) Prep: 15 min Serves: 4

• 1 can full-fat coconut milk

• 4 egg yolks

• 4T pure vanilla extract

• ½ cup chopped raw almonds, pecans or pistachios

~Read through the full recipe beforehand~

You will need an ice cream maker for this recipe. Simmer water in a pot and place another pot on top to create a double boiler. Keep the bottom pot at a simmer through the whole process of this recipe until you form the custard. In the top pot, add coconut milk and vanilla extract. Let sit until hot (not to a boil). In a separate bowl, whisk the egg yolks together. Then, slowly add some of the hot coconut milk mixture to the eggs until all is combined. Go slow to ensure you do not cook the eggs. Pour the egg yolk and coconut milk mixture back into the top pot of the “double boiler” you made. Whisk continuously for a few minutes until the mixture forms a thick custard. Remove from heat and let cool in refrigerator for 30-45 minutes.

You will notice this recipe calls for full-fat coconut milk.  Don’t be scared of full-fat!  You can read my thoughts about low-fat and the like here.

I’d love to hear how you like this recipe.  Leave a comment below and let me know!