I bought a toy! Yep. An ice cream machine. My wonderful niece bought me a paleo ice cream cookbook for my birthday, so since I am lazy, I figured it was a sign to buy an ice cream machine. Thankfully, I had a gift card that was a decade old, and this was the perfect use for it.
My son made it a whole four days at school before coming down with something, so I figured ice cream on a sick day would be pretty great. I figured wrong. Apparently, my son doesn’t like a strong coconut taste which is what you get in most paleo ice cream recipes. I think that part of the problem is that we chose a chocolate chip ice cream, and there was really nothing to mellow out the coconut flavor. I have done a lot of baking that my son loves that has included coconut milk and coconut flour; I just think that this was too strong for him. I don’t love a strong coconut flavor either, so we will try another flavor next time. I did modify the recipe a bit to calm the vanilla flavor and also add some creaminess with the egg yolks. I would absolutely recommend this if you like the coconut taste in general. Texturally, it was perfect.
- 1 can coconut milk (trader joe’s has it without added ingredients)
- 3 Tbsp honey or grade B maple syrup
- 1.5 tsp vanilla extract
- 4 egg yolks
- 1/4 cup Enjoy Life Chocolate Chips
In a pan over low heat, combine all ingredients except for the yolks and chocolate pieces. Cook for about 10 minutes and remove from heat.
Whisk egg yolks until fluffy. Temper by slowly spooning in the warm milk mixture until completely combined. Be careful not to add too much of the warm mixture or else you will end up cooking your eggs.
Cover with plastic wrap, and refrigerate for at least six hours.
Use the mixture in your ice cream machine following the users guide for that machine. Add chocolate chips when the ice cream is almost done.