Paleo Custard Ice Cream Base
Shall I call this Paleo? Technically it is NOT paleo with sweetener in it. I add sweetener for my children because......well.....lets just say that I am again imposing my ideas of childhood on them!!! What is a childhood without sweets? So I like to add 2 to 3 tablespoons of some kind of sweetener to any of my desserts just for my kids! I have grown so far from tasting and enjoying sweet foods that I find the taste of sugar overpowering beyond 3 tablespoons.
First, a little history. My daughter has radical reactions to wheat, not only Celiac but hives like a full blown allergy. Don't even let her breath next to wheat or she will get red circles under her eyes and gut issues exactly an hour later. For the most part this does not affect ice cream. My son, however, is the silent sufferer. He has the just-mild-enough-to-not-have-radical-reactions sort of intolerances and allergies. He suffers with a mild gut pain that builds over time and can suffer for 2 days to a week once the issue has reached its height. But, immediately after taking in a toxin-to-him, he is fine. His issues are intolerances to Wheat and Casein but RAST tested mildly allergic to beef, corn and shellfish as a baby. Keeping him away from beef and shellfish were easy. The corn, however, was not so easy. I am afraid I did not know enough about corn and its use as a sweetener back then. He has outgrown the beef and shellfish allergy but now his allergy to corn is worse than ever. He would literally rather starve then to eat a corn related product and suffer.
So ice cream...... lots of it is sweetened with corn syrup! Not to mention that its main ingredient is dairy, LOL. So I have been tinkering with various substitutes lately. I want something that suits our Paleo lifestyle while addressing our various other issues. So first I start with these recipes:
3 Vegan Almond Milk recipes using Banana from Bay Area Bites
While I adored the banana ice cream the kids were offput by the underlying banana taste. See....I close my eyes and think of the chocolate covered bananas I enjoyed as a kid. Maybe my kids would enjoy these recipes better once I mastered a more exact replacement for the ice creams they liked from the store.
Coconut Milk Ice Cream recipe using strictly coconut milk
I thought the high fat content of the pure coconut milk was odd. The ice cream sort of coated the tongue sort of like a heavy cream ice cream would. So I mixed them. The end result I really enjoyed the texture of. I am re-introducing the egg as a thickener because while we have to eliminate a lot of items in our house, eggs were NOT one of them. THIS is the recipe that works for us. Best yet, its a base. Use it to create your own master piece!!!
1 1/2 cups Almond Milk (unflavored or home made)
1 cup of Coconut Milk (equal parts cream/milk)
3 Tablespoons of Raw Honey (or Agave which is not paleo)
3 egg Yolks
- Heat over medium low in a saucepan both milk products and honey until coconut cream and honey are both dissolved and fully incorporated. Mixture is hot but not boiling.
- Place egg yolks in a bowl and whisk.
- While whisking, slowly add a ladle full of hot milk into egg and continue to whisk.
- Slowly add egg mixture into hot milk mixture in sauce pan, whisking constantly.
- Mixture will slightly thicken and coat the back of your spoon (about 5 minutes). Using a candy thermometer make sure your custard reaches 160 degrees!!!
- Turn heat off and allow to cool. A sink with cold water half way up sauce pan will quicken the process if need be. Just make sure to stir.
- Place covered in fridge until ready to use. If you have a fine mesh strainer, pour mixture through it and into ice cream makers bowl.
- Operate machine according to your manufacturer's instructions.
Add vanilla bean, coco powder, nuts, fruits.....whatever suits you!!