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Well, ok… technically it’s more like frozen yogurt, but hey, I gotta get it where I can!

Browsing the Comfy Belly blog the other day, I came across a delicious-sounding recipe for Chocolate Peanut Butter ice cream.  One of my faves!!  This recipe, sadly, is not technically SCD-legal, due to the chocolate.  But it got me thinking about some of the super tasty ice creams that I’d made at home in the past, and ways that I could adapt those recipes for SCD.  Diana and I have tried a few different variations, but we made one this past Labor Day weekend that really hit the spot for us!  It had a fluffy texture and an ice-creamy mouthfeel.  Because we used yogurt, it definitely had a bit of a tang to it, but the honey and the coffee balance it out quite nicely.  We loved it so much that we’re making some more this week!  If you try it, I’d love to hear about your results, or if you have suggestions, I’d love to hear those too!  Recipe follows after the jump.

Coffee “Ice Cream”

 Remember, this is supposed to be dessert, so don’t wimp out… get the full-fat coconut milk and make your yogurt from half-and-half.  It’s so worth it!

  • 2 cans coconut milk
  • 2 cups yoghurt made from half-and-half (For best results, drain in cheesecloth for 24 hours first)
  • 1 cup honey
  • 3+ Tbl instant espresso powder*
  • 1 Tbl vanilla extract
  • Pinch of salt
  • 4 egg yolks

In a 2 quart heavy-bottom saucepan, stir together coconut milk, honey, espresso powder, vanilla and salt.  Heat over medium-low heat to steaming, stirring constantly.

Whisk ½ cup hot mixture into egg yolks, adding the hot liquid in a slow and steady stream while whisking constantly.  Pour egg mixture back into saucepan and heat to 170 degrees, stirring constantly.

Remove from heat and strain through a fine metal strainer into a bowl that has been placed in an ice bath.  Stir to cool.  When mixture is lukewarm, whisk in the yoghurt.  Chill 3-4 hours or overnight.

Follow ice cream maker directions to churn custard into “ice cream”.  This made enough custard that we had to churn it in two batches.  Ultimately, it yielded about 2 quarts of ice cream total.

* As pointed out in the comments below, instant espresso powder isn’t technically legal. If you prefer to avoid it, brew up 1/4 cup of the strongest coffee you can and use that instead.