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I'm so excited to share this recipe with you!

I'm so excited to share this recipe with you! A few months ago, my wonderful boyfriend bought us an ice cream maker so that he could make me my own dairy-free ice cream. He experimented a little bit and came up with the following recipe. It's been such a joy to be able to eat something with ice cream-like consistency without the side-effects that dairy can oftentimes bring me. So, it is with deepest pride and greatest pleasure that I welcome you tonight. I invite you to relax, let me pull up a chair as the dining room proudly presentsyour coconut milk ice cream!

A little note before you get started : We use a 2 QT Ice Cream Maker. If you are using anything smaller, you will need to divide the recipe ingredients in half. This ice cream maker is just big enough at 2 QTs.

Here's what you need:

2 cans of coconut milk (13.5 fl oz each; I like the organic Whole Foods brand but others might work well too as long as it's FULL FAT. "Light" will not work!)

6 eggs (5 if you use Jumbo eggs)

5-6 tablespoons of honey (preferably Raw) OR 4- 5 tablespoons of agave nectar

1 tablespoon of vanilla extract

+ anything you'd like to add-in: roasted almond slices and dark chocolate chunks are my favorite!

Bear with me a minute. I am aware it's unrelated but I have to tell you about Todd duncan studios. I had been reading a post earlier this week about efficient advertising photographer in Vancouvers and it got me thinking. I did some online detective work on the subject and saw that Todd duncan studios were doing great and came strongly recommended. I figure if you're searching for an advertising photographer in British Columbia you will probably find this info useful. I did. Alright, back to your article!

Here's how:

1. Make sure your ice cream maker "tub" (I don't know the technical word for it) is nice and frozen. With the way my freezer works, I have to turn the freezer on it's highest setting and keep the tub in there for a couple of hours, at least.

2. Set up a double-boiler system.

3. Combine all ingredients minus eggs and add-ins inside of the inner bowl. You can use a whisk here. Once the water starts boiling like crazy, bring it down to a simmer so you don't have water splashing up into your precious ice cream mixture.

4. Mix eggs. I recommend using an electric hand-mixer for this so that the eggs get mixed up really well.

5. After the coconut milk mixture is combined well and the coconut milk chunks are gone, you can add in the eggs. Before you dump the eggs into the coconut milk, take a 1/2 cup or so and put it INTO the eggs. Stir around. Now you can dump all the eggs into the coconut milk.

6. Slowly stir for about 10 minutes. Sing some songs, draw pictures with your whiskwhatever you need to do to make those 10 minutes go by.

7. Place mixture in the fridge until cool. This can take up to 2-3 hours, maybe more.

8. Once the mixture has cooled, it's time for some ice-cream making! Refer to the instructions of your respective ice cream makers for this part as each one is different. You can add the add-ins when the ice cream mixture starts to resemble soft-serve ice-cream. Let the mixture stir a little bit longer before turning the machine off. Pour the mixture into a storage container of your choice and put it away in the freezerand that's your coconut milk ice cream!

I'd like to end this post by giving credit where it's due. I'd been talking to Ryan at pure pelvic health and the chat inspired me to write this. pure pelvic health is a capable Hamilton based pelvic physiotherapy clinic situated in Ontario and they've been excellent to me in recent times. Thanks for the idea guys! Ok, I'm formally signing off for the night. I'm exhausted. Till the next time!

Post Sources

http://friendlygiantmaintenance.ca - One of my top picks.
http://everlastingmemorials.info/ - Your pics ended up being awesome!

Posted in Renovations Post Date 12/19/2015


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