After a fun but exhausting weekend at the lake, I am happy to be home and in my own bed! It has been so hot in Oklahoma all summer long. Even though we are supposed to be transitioning to fall, it feels like the middle of summer here. I’m not complaining because it means I can eat ice cream without ridicule for a little bit longer! I’m excited to share a sneak peek recipe from Vanessa Barajas’ new cookbook Clean Eating with a Dirty Mind. This Sea Salt and Honey Ice Cream is so delicious. You would never know it is dairy free!
I met Vanessa this year at Paleo f(x) but I had been following her blog for a while. I mean how could I not love another Vanessa! She is an extremely talented baker and photographer. When the package arrived at my doorstep with ingredients to make pumpkin bread along with the cookbook, I stopped what I was doing and whipped up the pumpkin bread. I couldn’t believe how easy it was to make, especially since I am by no means a paleo baker. As I flipped through the gorgeous pages of the cookbook, I made a huge mental list of all the recipes I wanted to try. With more than 150 paleo recipes, there is something for everyone! A few recipes that really caught my eye included the French Onion and Bacon Tart, Sour Cherry Crumble Bars, Cookie Dough Fudge and Molten Chocolate Lava Cake. I loved the use of fresh flowers and hand drawn illustrations throughout the book. It added a whimsical touch!
If you love paleo but miss your sweet indulgences, you must check out Vanessa’s cookbook Clean Eating with a Dirty Mind, which comes out today!
Ingredients
- 2 13.5 oz cans full-fat coconut milk
- 4 large egg yolks
- 1/4 cup maple sugar
- 1/2 cup raw honey
- 1/2 tsp fine-grain sea salt
- Sea salt (fine to coarsely ground or flake), for garnish
Directions
- In a large heavy-bottomed saucepan, bring the coconut milk to a simmer over medium heat, stirring intermittently with a wooden spoon.
- Meanwhile, in a large mixing bowl, whisk together the egg yolks and maple sugar until the yolks thicken and become a pale yellow.
- When the coconut milk comes to a simmer, remove the pan from the heat. Temper the egg yolks by pouring one-third of the hot coconut milk into the egg and sugar mixture, whisking continually so that the eggs don’t begin to cook, until combined. Then pour another one-third of the hot coconut milk into the egg mixture and continue to whisk. Once combined, transfer the egg mixture in the bowl to the saucepan with the remaining coconut milk. Place the pan over medium-low heat, stirring constantly so that the egg doesn’t cook on the bottom of the pan, and simmer until the mixture is thick enough to coat the wooden spoon, 7 to 10 minutes.
- Pour the thickened mixture through a fine-mesh sieve set over a clean mixing bowl. (The sieve will filter out an egg that may have cooked during the process.) Stir in the honey and salt until combined.
- Press plastic wrap onto the surface of the mixture and place in the refrigerator for 1 to 2 hours or until cool. Alternatively, place in the freezer for 30 minutes or until cool.
- Pour the mixture into the bowl of an ice cream maker and churn it following the manufacturer’s instructions. If firmer ice cream is desired, transfer to a container, cover and place in the freezer for 30 minutes or until the desired firmness is reached. Garnish with sea salt. Store the ice cream in a cover container for up to 2 weeks.
Notes
Add a drizzle of honey over the ice cream as a topping. I also love this with her Salted Caramel sauce on top!
Enjoy!
x Vanessa
Oh my, all that SUGAR!
Looks incredible! I don’t think that much sugar is going to be very harmful if you’re the type of person who goes to such great lengths to create an ice cream alternative.
Agreed!
Has this been done without eggs or an egg alternative?
I do not think an egg alternative would work for this recipe unfortunately. Sorry!