Ben and Jerry’s Cherry Garcia Ice-Cream eat your heart right out! I haven’t used my ice cream maker for a while and thought this would provide the perfect pudding for the dinner party I had earlier this week. Mmmmm. I first made a egg-coconut milk custard based ice cream a few months back when I first discovered paleo food. It wasn’t an entirely successful experience so this time I made sure I properly followed the recipe…. There are basic ice-cream recipes all over the place and this just takes the basic recipe with some additional choc-cherry flavours. I made up the custard the day before churning so it would be fully cooled, this also meant I could churn it while we were eating our main course, and then serve it fresh straight out of the machine.
The basic recipe calls for 3 tablespoons of honey – which is what followed however I think it could probably do with a little less and still taste just as great so I will try this next time. This is an entirely different texture to that of my cashew-based ice-creams (all listed in my recipe index), far more soft-serve and like Italian Gelato…. I’m droooling just thinking about it. Next up I think I may try a dark chocolate bounty or tiramisu creation!
Ingredients (serves 4 / makes around 500mls)
- 1 can coconut milk (full fat)
- 2 medium free-range eggs
- 3 tablespoons raw honey
- 1 tsp vanlla essence
- 1 punnet of cherries (about 200g), diced in half
- Approx 50g of dark chocolate – at least 70%, broken up into small chunks
A word about the chocolate – Avoid products with soy lectithin if you can. I usually opt for brands with a clean ingredients list. My favourite brand is currently Montezumas – chocolate, vanilla, sugar and nothing else, or the organic versions at Sainsbury’s, Co-op and the trusty Green & Blacks (Yes I know sugar isn’t paleo). If you had lots of time you could use your own raw chocolate or total purists leave it out. Good for a treat 🙂
- Set up a double boiler, on the stove (water in a saucepan with a bowl on top)
- Warm the coconut milk in the bowl and add the vanilla essence. Don’t allow the mixture to boil.
- Crack the eggs in a separate bowl and whisk in a little of the warm milk to bring up the temperate of the eggs.
- Add the eggs to the rest of the coconut milk and whisk (I used an electric whisk) over the heat for a bout 4-5 minutes until the milk is thick and custardy-like.
- Pour into a container so it can be cooled in the fridge.
- When the milk has cooled a little stir in the honey and place in the fridge till it’s completely cooled (I left mine overnight but you don’t have to wait that long. Now your ice-cream is ready for churning.
- Turn on the ice-cream maker and pour in the milk-custard. Once its been churning for 5 minutes, drop in half of the cherries bit by bit so they are well folded into the texture. Do the same with the chocolate.
- After a further 5 minute wait repeat with the rest of the cherries and chocolate.
- The ice-cream should take about 35-40 minutes to churn completely.
- Serve from the machine, or transfer to a freezer proof container for future consumption.
- If eating from the freezer remove the ice-cream 10 minutes before serving so it is scoop-able
- (If you don’t have a ice-cream maker then you can place the mixture in the freezer and remove and stir at regular intervals over a few hours… )
-Cream, Skim Milk, Liquid Sugar (Sugar, Water), Water, Cherries, Sugar, Egg Yolks, Coconut Oil, Cocoa (Processed With Alkali), Cocoa, Fruit And Vegetable Concentrates (Color), Guar Gum, Natural Flavor, Lemon Juice Concentrate, Butteroil, Carrageenan, Soy Lecithin.
-Skim milk, sugar, cream, corn syrup, maraschino cherry slices (cherries, corn syrup, high fructose corn syrup, dextrose, modified corn starch, natural flavor, citric acid, carrageenan, Red 40, sulfur dioxide), chocolaty chips (sugar, coconut oil, cocoa processed with alkali, partially hydrogenated coconut oil, cocoa, salt, soy lecithin, natural flavor), whey protein, tapioca maltodextrin, egg yolks, natural flavor, cellulose gum, beet juice concentrate color, cherry juice concentrate, mono and diglycerides, caramel color, guar gum, carrageenan, dextrose, vitamin A palmitate, citric acid