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I Scream For Ice Cream!

Okay, okay.  I promised some people out there that I would share the recipe for my fantastic ice cream that I made.  Although I made it Paleo, I included instructions for both Paleo and Traditional enthusiasts!  It can easily be adjusted to suit your tastes (e.g. add anything you want to make it your own).  Now keep in mind that I do make everything full-fat.  I do not use lite coconut milk or skim milk in anything I make.  If you would like to do so feel free to.  Just remember that it may affect the final product.  Keep that in mind.  Fat=yummy, creamy, rich, decadent food.  No-fat= sadness.  This is my opinion, but I am pretty sure that I am right.  Feed your children whole milk.

Okay, enough of the soapbox, onto the good stuff.

Yesterday I threw a tool.  To be more specific, I threw a hammer.  No, I did not throw it at the kids climbing on my fence, nor did I throw it at a deer (although the thought did cross my mind).  I pitched the hammer whilst I was throwing a temper tantrum because apparently the world was not revolving around me yesterday.  For the life of me I could not get the last fence post in, nor did my fingers have the dexterity to twist wire.  This is what I get for going to the 12:00pm crossfit class.  Never again!!!  I will go to the 5:30am or 6:30pm class, but no 12:00pm.  I was shaking so bad I had to just throw myself on the ground if I needed to kneel down.  This is why I look like a spotted leopard.  Yes, the bruises are self-inflicted.  So, no, I did not finish the fence yesterday.  I am very disappointed in myself.

I did test a couple of recipes and did some laundry.  That’s about it.

Guess what I had for dinner last night?  Pizza.  We have pizza night every week and make our own.  I made Spelt Sourdough Pizza Crust and topped it with whatever was in the fridge.  But the stand out of the night was the Whole Milk Mozzarella that I found at the store the other day.  Ever had it?  If not go out and buy it right now.  It is not stringy, tasteless and dry like the common Part-Skim imposter that you normally find in your grocers isle.  It is creamy and robust, tangy and memorable.  No, it is not more expensive.  I found it with the rest of the mozzarella in the heaven section, um I mean the cheese section of the store.  When cooked it has flavors reminiscent of butter.  Yum.  Eat it now!!!

Now that I have held you captive and told you about all of my awesome eating habits and temper issues, I will share my ice cream recipe with you.


Um, yum...

Um, yum…

Kasey’s Awesome Ice Cream

This recipe includes ingredients for both Paleo and Traditional ice cream.

2 cups whole milk or 1 can (14 oz) full-fat coconut milk

1 cup heavy cream or 1 can (14 oz) coconut cream

½ cup maple syrup

1 cup chocolate chips, for Paleo choose dairy/soy/sugar-free chips

½ cup cocoa powder

1 tsp cinnamon

1 tsp salt

1/3 cup creamy peanut, cashew or seed butter

4 egg yolks

1 tsp vanilla

  • Heat milk, cream, syrup, ships, cocoa, cinnamon, salt and nut butter in a heavy saucepan over medium low heat.  Bring mixture to a low, slow boil over medium low heat stirring occasionally.
Be sure to taste custard.  I tasted mine about 20 times!

Be sure to taste custard. I tasted mine about 20 times!

  • In a bowl, stir egg yolks.  While stirring the egg yolks, slowly stream 1 cup of hot cream mixture into yolks to temper.  You are trying not to scramble the eggs.  GO SLOWLY.
  • Once combined, slowly pour yolk mixture into saucepan containing hot cream mixture.  STIRRING CONSTANTLY.  We really don’t want the eggs to scramble.
  • Continue cooking, stirring constantly, until mixture thickens, no more than 15 minutes.
  • When finished on the stove pour custard into a glass bowl.  Add vanilla.
Cool to room temperature before placing in fridge.

Cool to room temperature before placing in fridge.

  • Leave at room temperature for about an hour, stirring occasionally to allow heat to escape.
  • Once cooled to room temp, place a piece of plastic wrap on the surface of the custard and place in the fridge for a couple of hours.
  • Once it is cold you can sir in any additions.  *See suggestions below.
  • Pour into ice cream maker or cake pan and place in the freezer stirring every 15-20 minutes until set.

*Addition Suggestions:  nuts, marshmallows, bacon (oh, yeah), fruit, coconut, pie filling, etc.

*Note: If you do not want chocolate ice cream, omit chocolate chips, cocoa and cinnamon.  Be sure to up the amount of nut butter to ¾ cup or mix 1 TBSP cornstarch with 1/3 cup cold milk and add to hot mixture.

  • For vanilla ice cream steep 2 vanilla beans in hot cream mixture (be sure to remove the pods before freezing).
  • For lemon ice cream add 1 TBSP lemon zest and ¼ cup lemon juice to cream mixture.
  • For fruit ice cream stir in your favorite fresh or frozen (partially thawed) before freezing.

The possibilities are endless!  Have fun with this recipe.

About diariesofathriftwhore

I am a 30-something year-old thrift whore. I have an obsession with all things old. Whether of value to all, aesthetically confusing or just solid. I love small towns and tight-knit communities. You will find me cooking, sewing, gardening, running a chainsaw or slaying the trails on a mountain bike.

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