Paleo Rainer Cherry and Dark Chocolate Ice Cream

Ingredients

• 14-oz can full fat coconut milk
• 2 eggs
• 1 tsp vanilla
• 3 Tbls honey
• 1 cup rainer cherries, deseeded and halved
• 1.5 oz dark chocolate, shaved (or 1/2 cup mini enjoy life chocolate chips)

Directions

1. Set up a double boiler by heating a saucepan of water to simmering and placing a heat-proof bowl over the pot.
2. Place coconut milk and vanilla into the bowl. Stir frequently until coconut milk can coat the back of a spoon.
3. While coconut milk is heating up, whisk eggs in a separate bowl. Once the coconut milk is hot, slowly add a ladleful to the eggs, while you continue to whisk. You are doing this to bring the eggs up to the temperature of the milk without scrambling them.
4. Add one more ladle and stir. Now slowly add the new egg mixture back into the double boiler.
5. Continue to stir the mixture until it sets up to a custard consistency. This can take anywhere from 5-10 minutes.
6. After the desired consistency is reached remove the double boiler from heat.
7. To speed up the cooling process, I set my bowl into a larger bowl of ice.
8. Once you can touch the mixture without burning yourself, stir in the honey.
9. Place custard mixture into the refrigerator until it cools completely.
10. Once custard is cool, add to your ice cream maker per manufacture’s instructions. My ice cream took approximately 25 minutes.
11. In the last few minutes, add in the rainer cherries and chocolate.
12. Transfer to a freezer-proof container.
13. When ready to serve, remove from the freezer and let soften for about 10 minutes.