Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats

Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats

Ben Hirshberg

Language: English

Pages: 144

ISBN: 1612433529

Format: PDF / Kindle (mobi) / ePub


COLD • SWEET • CREAMY • PALEO

Indulge yourself without giving up that healthy paleo lifestyle. With the delicious, dairy-free ice cream recipes in this book, you can delve into all your favorite flavors. Recipes range from the classics to the more sophisticated palate-pleasers, including:

•Chocolate
•Mint Chip
•Cookie Dough
•Banana Walnut
•Strawberry Cheesecake
•Salted Caramel
•Cherry Vanilla
•Chai Tea
•Coconut Chocolate
•Kahlúa Almond Fudge
•Mango Sorbet
•Carrot Cake

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ICE CREAM Strawberry kiwi lemonade is my go-to ice cream flavor after a morning round of golf. For a truer Arnold Palmer experience, try subbing iced tea for the coconut milk. YIELD: About 1 quart 1 (13.5-ounce) can coconut milk 4 tablespoons honey 1/4 teaspoon xanthan gum (optional) 4 egg yolks 1/4 cup fresh lemon juice 2 cups fresh strawberries, hulled 4 medium kiwis, peeled 1In a medium saucepan over low heat, combine coconut milk, honey, and xanthan gum (if using). Stir

yolks 1In a medium saucepan over low heat, combine coconut milk, honey, xanthan gum (if using), and vanilla extract. 2Add anise and let simmer on low heat for 45 minutes, stirring occasionally. Once steeped, strain the warm mixture through a fine-mesh strainer in order to remove the anise. 3In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until

baking pan. Bake for 20 to 25 minutes, or until a toothpick comes out clean from the center of the pan. 5Let cool completely and cut into 3-inch squares. CARAMEL I have had the absolute worst luck making caramel. Thank goodness for this recipe! It is so easy a caveman, err, even I can do it. If you are intimidated by making caramel, definitely give this recipe a shot. Not only is it pretty foolproof, but also it tastes amazing. YIELD: About 1/2 cup 2 tablespoons water 1/4 cup coconut

sorbet mixture into an ice pop tray, small, plastic cups, or an ice cube tray that makes very large cubes. 3Place aluminum foil or plastic wrap over the top of the cups. 4Poke Popsicle sticks through the aluminum foil to the bottom of the cups. The aluminum foil will hold the sticks in place. 5Put your Popsicles in the freezer. 6Once your Popsicles are good and frozen, remove the aluminum foil and place the cups in a shallow bowl of water for a few minutes. 7Carefully remove your Popsicles

yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until it’s completely mixed into the egg yolks. Don’t add too much of the warm mixture at once or you may end up with scrambled eggs! 3Cover the mixture and refrigerate until completely chilled (about 8 hours or up to 2 days). 4Blend chilled mixture with bananas and avocado in a blender until smooth, about 30 seconds. 5Freeze the

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