This photo may look less than impressive but that is likely because it was about 40C when Trav was trying to take the photo and it ended up looking like a bowl of melted mush. It is actually the most creamy, delicious, amaze-balls Paleo ice cream in all of the land! If you are not going to eat this as soon as it comes out of your ice cream maker (what is wrong with you??) and you don’t want it to freeze rock solid in the freezer overnight, you can add a couple of tablespoons of vodka to the mix just before you pop it in the ice cream maker. Weird, I know, BUT pure alcohol doesn’t freeze so this just helps it stay a bit less like concrete without adding nasty $hit to it like they do in the supermarket. Not ideal, but it’s the best I have come up with. I am open to suggestions….
500ml full fat coconut cream
2 whole eggs + 2 extra yolks
1 tsp vanilla powder or extract
1 cup Coconut Butter (I used toasted coconut to make my butter)
1 tbs coconut oil (for extra creaminess- optional)
Stevia (or maple/agave/ rice syrup to taste)
2 tbs lightly toasted black sesame seeds
1 cup toasted coconut (if not using toasted coconut butter)
In a small bowl lightly whisk the eggs (including extra yolks) and stevia (or sweetener of your choice) and set aside. In a saucepan gently heat the coconut cream, coconut butter, oil and vanilla, stirring often (probably about 5-10 mins). Now, whisk at the ready, add about 1/2 cup of hot milk liquid to the egg yolk mix while whisking to combine constantly. You can now add about another 1/2 cup milk to the egg mix and whisk that in too. Now add the egg mix back into the saucepan with the remaining milk and mix well. Return to a low heat and cook stirring for a further 5 minutes. Allow to cool, transfer to a container and pop in the fridge to cool completely. Once this is completely cold you can pour this into your ice cream maker and let it do it’s thing. About 5 mins before you are ready to turn it off, add the sesame seeds and toasted coconut. Seriously, it’s delicious, go and eat it.