Saturday, July 2, 2016

GAPS Coconut Milk Vanilla Bean Ice Cream

We just moved to Sacramento (think, the desert), and if you know anything about Sacramento in July, you know it is blisteringly, scorchingly HOT. I decided it was definitely time to invest in an ice cream maker and come up with a good home-made GAPS-legal recipe. I bought a like-new ice cream maker on Craigslist for like half the price of a new one (love CL!) and gave it to my hubby as a "housecooling" gift. :) Just in time for the 4th of July, too! The results were a hit, to say the least.

GAPS Coconut Milk Vanilla Bean Ice Cream

33-oz (1 liter) 100% coconut cream
1/2 cup raw honey (Sourced: Costco)
4 organic pastured egg yolks (Sourced: Costco)
1 vanilla bean, scored and scraped
1 tablespoon gelatin
1/4 c. room temperature water (to temper the gelatin)
1/4 c. hot water (to dissolve the gelatin)
pinch of salt (no more than a pinch, or it won't freeze!)

In a blender, combine coconut cream, honey, egg yolks, vanilla bean, and pinch of salt.

Temper the gelatin in room temperature water, then immediately add the hot water to dissolve the gelatin fully. Once dissolved, pour gelatin-water mixture into the blender with the other ingredients.

Blend on medium speed for a minute or so until the mixture is well-integrated and honey is fully dissolved. Then, blend on high for a few seconds to introduce some aeration (this works well in a Vitamix).

Taste test for sweetness and flavor (my favorite part :).

Place the mixture in refrigerator or freezer for about one hour or until thoroughly chilled.

Blend again for a few seconds and then pour into your ice cream maker.

Freeze the mixture in your ice cream maker per your ice cream maker instructions, and enjoy!

This is what a successful batch looks like: