There is snow on the ground and frigid temperatures awaiting us outside the front door…. but when the doors and windows are all shut it can be easy to forget that we are in the middle of winter. I am not sure if this notion is enough to influence you to make your own ice cream in January, but it was certainly worth a try.
The ice cream is dairy-free, sweetened with honey and without any additives. Its only ingredients are:
- 4 Cups Coconut Milk (Homemade or Trader Joe’s Light [this is the only kind I’ve found without guar/xantham gum])
- 1/4 Cup Honey (or to taste)
- 6 Egg Yolks
- Salt (a pinch)
- 1 tsp Almond Extract
Pour the coconut milk into a saucepan over low to medium heat. Add the almond extract to the milk. Stir the honey into the milk. Add the yolks and stir on and off. Heat slowly, until the milk has thickened and a light film of custard forms on the back of the stirring spoon. Remove mixture from heat. Let it cool for at least 30 minutes at room temperature, then cover and put it in the refrigerator for 1 hour to chill. Pour the chilled mixture into an ice cream maker and follow the manufacturer’s instructions. Once finished, store your ice cream in a sealed container in the freezer.
*This ice cream recipe was adapted from the Cooking for the Specific Carbohydrate Diet cookbook.
The cones are grain-free and simple.
- 2/3 Cup Almond Flour (Honeyville or WellBee)
- 1/4 tsp Salt
- 2 Egg Whites
- 2 TBS Honey
- 2 TBS Hazelnut Oil (or oil of choice)
Place all ingredients into a high speed blender and blend until smooth. Heat your waffle cone maker and set to desired setting (I put mine on 3). Follow the waffle cone maker’s instructions.
*I found the cone recipe on RoostBlog in the summertime and tweaked the ingredients a little bit.
Put a scoop of the ice cream inside an ice cream cone and top with toasted almonds, or whatever your heart desires.