Olive Oil Ice Cream

I know my son would love for me to find a great ice cream recipe. I have tried numerous recipes, but haven’t found “the one” that satisfies him. I came across this recipe on Facebook following “The Paleo Mom”. (Please note all of the recipes on this site are not SCD Legal.) I will comment and let you know when we try this recipe and how he likes it. If you get to try it leave us a comment and let us know how your child liked it! Or share with us your favorite ice cream recipe! Thanks! Enjoy!

Olive Oil Ice Cream – http://www.thepaleomom.com/2013/10/olive-oil-ice-cream.html

•1 can full fat coconut milk or coconut cream (1 2/3 cups)
•3 egg yolks
•2/3 cup very high quality extra virgin olive oil
•1/3 cup honey
•1/2 tsp vanilla
•1/4 tsp salt

1.Heat coconut milk on medium-low heat, stirring very frequently, until hot and steaming but just short of a simmer (do not let the milk simmer!).

2.Separate eggs (discard whites or save for another purpose) and place yolks in a heat-safe container (a pyrex measuring cup works well).

3.Temper the egg yolks by adding a ladle full of hot milk to the yolks while stirring the yolks. Now add the tempered yolks to the saucepot, again stirring constantly.

4.Heat the mixture on medium-low, stirring constantly and never letting it simmer, until the custard thickens (should coat the back of a wooden spoon and be about as thick as heavy cream), about 6-8 minutes. (If the custard boils, the egg will curdle. If this happens, it’s still salvageable: remove from heat immediately and pulse through a blender until smooth.)

5.Remove from heat and pour into a bowl or measuring cup to cool.

6.Let cool to room temperature. Add the rest of the ingredients. I think it’s best to blend them together for a minute to fully incorporate, but you can whisk them together too.

7.If using an Ice Cream Maker:
1.Chill the custard in the fridge until cold.
2.Place the chilled custard in your Ice Cream Maker and follow the directions. Once it’s done in the ice cream maker, pour into a freezer-safe container and freeze for 1-4 hours to harden a little more before serving.

8.If using a Blendtec:
1.Place custard in a freezer-safe bowl and freeze until mostly solid, 4-6 hours.
2.Scoop out frozen custard into your Blendtec and press the ice cream button. Voila! This works best if you blend it before the custard is 100% solid. Then you can put it back in the freezer for another hour or two before serving. If the ice cream is so solid, the blades won’t grip it, just let it sit at room temperature for about 20 minutes and try again.

9.Enjoy! Store any leftovers in the soft zone of your freezer (or remove from the freezer 20 minutes before serving).


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