custard

Paleo Strawberry Honey Frozen Custard

paleo strawberry honey frozen custard

Summer is officially almost here! And to me, summer means homemade frozen desserts. Growing up in the country, all summer long we would get out our old hand crank ice cream maker, make a batch of ice cream batter from scratch, get out some ice and salt and take turns cranking the ice cream maker until we had our frozen treat. My Dad did the best and fastest cranking of that old ice cream maker and it was so much fun to watch. We would always bring it out to the kitchen deck and anxiously await our ice cream! 

Today my Dad still makes ice cream often from scratch but he uses an updated electric ice cream maker. I have a similar electric ice cream maker and although there are more modern versions that don't involve ice and salt, I still love to use them because it brings back such fond memories and I feel like I am really involved in the process. 

The other day I decided to test out a paleo version of a frozen custard, one that really says "summer!!" I had picked a large amount of strawberries at a local farm, so I took some out that I had frozen and made a quick strawberry sauce with them that I added to a coconut milk custard base. It turned out so delicious! Now everyone is asking for more servings! 

I hope that you, your family and friends enjoy this frozen custard soon- and get out the ice and salt for old time's sake! 

 

Paleo Strawberry Honey Frozen Custard

Makes 6-8 servings

 

4 cups full fat coconut milk

1/3 cup tapioca flour

1/3 cup honey

1/8 teaspoon salt

4 eggs, beaten

+Paleo Strawberry Sauce

1 teaspoon ground cinnamon

1. Pour the coconut milk into a large saucepan. Heat over medium high heat until it reaches 175F. Stir in tapioca flour, honey and salt. Mix in well with a wire whisk. Mixture will thicken. Take a small amount (about 1/4 cup) of the milk mixture and whisk it into the egg mixture.Take off heat and let cool for about 10 minutes. 

2. After the coconut milk mixture has cooled, hold a fine mesh strainer over the saucepan and pour the beaten eggs into the strainer. Use a rubber spatula to stir the eggs around and strain them into the coconut milk mixture until all of the egg mixture is now in the saucepan. 

3. Place the saucepan back on the heat, whisk with a wire whisk constantly and bring to the temperature of 160F.  Take off the heat.

4. Mix in the paleo strawberry sauce and the cinnamon with a wire whisk. 

5. Place the mixture in a large bowl and cover with plastic wrap. Refrigerate for several hours or overnight. 

6. Once the mixture has been chilled for several hours, place into an ice cream maker and freeze your frozen custard according to the manufacturer's instructions. Below is a video of me describing how I use my ice cream maker: 

 

 

Paleo Strawberry Sauce: 

1 cup fresh or frozen (defrosted) strawberries and their juice

1/4 cup honey

Place these two ingredients into a small saucepan over medium heat. Cook and stir until thickened. Take off heat to cool. 

I hope that you enjoy this delicious frozen custard recipe! Below are a few other desserts you might want to try making. 

 

Paleo Lemon Coconut Custards with Maple Meringue

Paleo Lemon Coconut Custards with Maple Meringue

I love looking at lots of old notebooks and recipes for inspiration. I was looking through an amazing old notebook that belonged to my grandma Marion, my dad's mom when I ran across a recipe for orange custard. I think that this notebook was from when she was studying "domestic science" at school. I love how some of the rules for working in kitchen included "wear an apron always." It's interesting how I actually follow that rule. I love wearing an apron in the kitchen because it signifies my "uniform" and it helps me feel official in practicing my craft with food. 

   A recipe for baked orange pudding by my Grandma Marion in her old notebook. 

 

A recipe for baked orange pudding by my Grandma Marion in her old notebook. 

 

That spurred me on to start to think about how I could make a version of that type of custard that was gluten free, dairy free and healthier. The directions for the custard were very vague, like "bake in a custard dish" and "bake in a hot oven." However, I took the knowledge that I have about making custards and set to work creating one. It took 2 versions and a lot of testing and tasting, but this version is very delicious! I love the subtle lemon flavor, the cream of the coconut milk and the sweetness of the maple meringue. It is an amazing combination and it is so delicious! I hope that you will serve it for a special occasion soon. 

Paleo Lemon Coconut Custards with Maple Meringue: 

Custard: 

1 lemon- rind & juice

1 whole egg

2 egg yolks (save the whites for the meringue topping) 

2 tablespoons arrowroot starch

5 tablespoons honey

1 cup full fat coconut milk

+ boiling water for steam. 

1. Beat egg and 2 yolks in a bowl with a wire whisk. Add in the juice and grated rind of two fresh lemons. Add in the honey and arrowroot starch. 

2. In a small saucepan over medium high heat, bring the coconut milk to a boil. Immediately after it boils, bring it off the heat and let cool for about 5 minutes. 

3. After the coconut milk has cooled, whisk it into the mixture in the bowl. 

4. Prepare the oven. Heat to 350F. Put 4 small ceramic custard cups onto a rimmed metal baking sheet. Start boiling some water in a kettle for the steam bath. 

5. Pour the custard mixture into the 4 cups, dividing it evenly. Put the rimmed baking sheet on the middle rack in the oven. Pour the boiling water into the baking sheet, and make sure the water comes up to 1/4 to a 1/2 inch or so. This will make a steam bath in the oven so that the custards cook evenly and don't crack. 

6. Bake for about 20 minutes, or until the custards are set.

 

Meringue: 

2 egg whites

1/2 teaspoon vanilla extract

3 ounces or a scant 1/2 cup pure maple syrup

1. In the bowl of a stand mixer fitted with a whisk attachment, place the 2 egg whites. Beat the egg whites until very frothy, but not dry. 

2. Add in the vanilla extract to the egg whites and whisk to combine. 

3. Place the pure maple syrup in a small saucepan over medium high heat. Bring to a boil and bring up to 250F. Make sure to stir from time to time. Once the syrup reaches the temperature, with the mixer running add it in a steady stream to the egg white mixture. Beat the meringue mixture until it is shiny and stiff peaks form. Dollop a large amount on top of each custard. You will have a bit of extra meringue left. With a creme brulee torch, brown each meringue.