Post by Valerie on May 28, 2013 10:19:24 GMT -5
Thought you guys might like this. 
I haven't made it, though.
If you feel like making something delicious, try this! I've experimented with a lot of different ice cream recipes, both vegan and dairy, and despite tasting great fresh out of the ice cream maker, they all froze solid when stored in the freezer. They were not at all the fluffy, creamy rich consistency of store bought ice creams. With the intention of not buying packaged foods anymore, I needed a really good replacement.
Well, I finally found the secret of fluffy homemade ice cream that keeps it's consistency even in the freezer, and I discovered it after making a batch of eggnog with raw eggs. Not wanting to waste the leftovers, I poured my homemade eggnog in the ice cream maker and had the most amazing eggnog ice cream. It was totally perfect and, for the first time, my ice cream didn't freeze rock hard. Since then I've tried several other flavors, always using the same technique, and it's worked great every time!
I used to be absolutely sure we'd all contract salmonella and die if we ate raw eggs, which the eggnog was made with, but then I started researching it and have come to the conclusion that I, personally, feel completely safe eating the raw eggs of healthy chickens. It's certainly something we all have to decide for ourselves. Before we had our own chickens, I would just choose the store eggs that seemed the healthiest, but I feel much better knowing the actual condition that my chickens were raised in, and knowing those eggs are super fresh.
With this in mind, here is the recipe for this totally delicious ice cream:
6 eggs, separated
1/2 c sucanat or sugar
3 c coconut milk (blend one can with a bit of water to thin and smooth it out)
2 t vanilla (try making vanilla extract yourself!)
To begin, whip the egg whites on their own until stiff, like in the above picture, and set aside.
In a separate bowl, beat the yolks and sugar together until "pale and ribbony" (basically until the sugar melts). Mix in your coconut milk and vanilla, and then blend in the egg whites. When it's all mixed up, I stick it in the fridge to chill for an hour or so, and then pour into a very frozen ice cream maker. This recipe fits perfectly in my 1.5 liter ice cream maker; if you have a smaller version, or end up with extra liquid, the mix can be poured into popsicle molds, ice cube trays, or just enjoyed as is.
Here's the link, in case you want to see the pics: alifeunprocessed.blogspot.com/2012/03/perfect-coconut-milk-vanilla-ice-cream.html
I haven't made it, though.If you feel like making something delicious, try this! I've experimented with a lot of different ice cream recipes, both vegan and dairy, and despite tasting great fresh out of the ice cream maker, they all froze solid when stored in the freezer. They were not at all the fluffy, creamy rich consistency of store bought ice creams. With the intention of not buying packaged foods anymore, I needed a really good replacement.
Well, I finally found the secret of fluffy homemade ice cream that keeps it's consistency even in the freezer, and I discovered it after making a batch of eggnog with raw eggs. Not wanting to waste the leftovers, I poured my homemade eggnog in the ice cream maker and had the most amazing eggnog ice cream. It was totally perfect and, for the first time, my ice cream didn't freeze rock hard. Since then I've tried several other flavors, always using the same technique, and it's worked great every time!
I used to be absolutely sure we'd all contract salmonella and die if we ate raw eggs, which the eggnog was made with, but then I started researching it and have come to the conclusion that I, personally, feel completely safe eating the raw eggs of healthy chickens. It's certainly something we all have to decide for ourselves. Before we had our own chickens, I would just choose the store eggs that seemed the healthiest, but I feel much better knowing the actual condition that my chickens were raised in, and knowing those eggs are super fresh.
With this in mind, here is the recipe for this totally delicious ice cream:
6 eggs, separated
1/2 c sucanat or sugar
3 c coconut milk (blend one can with a bit of water to thin and smooth it out)
2 t vanilla (try making vanilla extract yourself!)
To begin, whip the egg whites on their own until stiff, like in the above picture, and set aside.
In a separate bowl, beat the yolks and sugar together until "pale and ribbony" (basically until the sugar melts). Mix in your coconut milk and vanilla, and then blend in the egg whites. When it's all mixed up, I stick it in the fridge to chill for an hour or so, and then pour into a very frozen ice cream maker. This recipe fits perfectly in my 1.5 liter ice cream maker; if you have a smaller version, or end up with extra liquid, the mix can be poured into popsicle molds, ice cube trays, or just enjoyed as is.
Here's the link, in case you want to see the pics: alifeunprocessed.blogspot.com/2012/03/perfect-coconut-milk-vanilla-ice-cream.html
