Wondering what to do with extra egg yolks? I’ve come up with my own recipe for Creamy Vanilla Ice Cream. It’s so light yet so rich! It’s low-carb, gluten-free, sugar-free and guilt-free. It also makes for a splendid base for all your ice cream “mixins” like strawberries, dark chocolate chips, almond slivers, shredded coconut, pistachios, bananas, mangos, etc. Or even flavor it with various extracts prior to pouring it in the ice cream maker (mint, almond, butterscotch, etc.). Better yet, just throw the whole kitchen sink and come up with your own wacky “Ben & Jerry” type ice cream flavor.
- 2 cans of coconut milk, unsweetened
- 3 egg yolks (more or less, whatever you need to use up)
- 2 tsp of vanilla
- 1 tbsp of Stevia in the Raw (or 1 tsp of Stevia extract or 1/4 cup of agave nectar)
- a pinch of salt
- Heat the cream at low heat. It’s important to make sure it’s low heat because you don’t want to “cook” the egg yolks.*
- Whisk 1 egg yolk at a time.
- Add vanilla and whisk the mixture until it thickens. (For chocolate ice cream, mix in your chocolate at this point so that it melts while the liquid is hot.)
- Set aside and cool for about an hour. (Or you can also cool the pot in the refrigerator.)
- Stir in your flavor extract at this point.
- Pour into your ice cream maker per instructions.
- If you have mixins, stir them in AFTER your mixture has turned into ice cream. Do not add them in while your ice cream maker is churning.
- Dig in!
(* If you end up with cooked egg pieces, don’t fret. Just strain the mixture BEFORE pouring it into the ice cream maker. No one wants scrambled eggs in their ice cream unless you plan on putting crumbled bacon in there, too. :))