Tag Archives: ice cream

Eggnog Toasted Almond Ice Cream

Eggnog Toasted Almond Ice Cream

Eggnog Toasted Almond Ice Cream

Confession! I love to eat eggnog anything during the holidays. Me and Eggnog Toasted Almond Ice Cream had an appointment yesterday with one of my favorite seasonal movies, The Holiday, with Cameron Diaz, Kate Winslet, Jack Black, and the very hot and English Jude Law. I love that movie! The English Cottage, Rosehill Cottage in England, is the home of Iris in the movie. It is ultra charming and such a contrast to the swanky Los Angles home of Amanda (Diaz). I love the thought of home exchange to travel, and am considering trying it myself. I can watch this movie every year during the holidays! It is a feel good movie, and the Eggnog Toasted Almond Ice Cream is perfect with a favorite holiday movie. Hmmmmm, might have to have some while I watch Prancer! It is a great way to unwind with a healthier version of ice cream, during this sometimes stressful time of year, a movie and a seasonal favorite flavor!

This recipe is a very authentic eggless eggnog recipe. So, if you are sensitive to eggs, or are looking for a dairy free, egg free recipe, this one is a keeper!

Eggnog Toasted Almond Ice Cream

Eggnog Toasted Almond Ice Cream

Eggnog Toasted Almond Ice Cream

Ingredients:

2 Cans of Full Fat Coconut Milk (no Additives)

1 Cup Toasted Sliced Raw Almonds

1/2 Cup Clear Honey

1/4 Cup of Great Lakes Gelatin (Green Label optional adds nutrition)

1 Teaspoon of Freshly Grated Nutmeg

1/8 Teaspoon Himalayan Pink or Sea Salt

2 Tablespoons of White Rum

Preheat your Oven 350º degrees. Lay the almonds on a cookie sheet in a single layer and toast in the oven for 5-7 minutes until just golden brown. Set aside for when you churn the ice cream. Mix together the remaining ingredients in a large bowl with a whisk.

Refrigerate the ice cream base for 2 to 4 hours until very chilled. You can make it a day ahead too. Churn in your ice cream maker. It takes about 30 minutes. Add the toasted almonds the last five minutes of churning. Sprinkle servings with additional freshly grated nutmeg if desired.

Makes 12 scoops!

Now for a movie and ice cream to get those feel good endorphins maximized!

(Santa Plate Painted by Sam Shields)

 

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Brazilian Black Cherry Ice Cream

The local fruit is gorgeous this summer, and black cherries just started ripening this week!  Roadside stands are popping up everywhere with local washed cherries. The temperatures are on the cooler side, so they were a few weeks behind, but it was worth the wait!  In this Black Cherry Ice Cream recipe, I included toasted brazil nuts. Their flavor is enhanced with toasting, and they add a nice crunch, plus the added benefit of selenium. Cherries are one of the few known food sources of melatonin, which can help you get a good nights sleep and are anti-inflammatory.  If you are just beginning a Low FodMap diet, cherries are at the higher end of the FodMap spectrum, but still allowed, so stick to one serving of ice cream. This recipe comes together fast with only six ingredients.

Brazilian Black Cherry Ice Cream

Brazilian Black Cherry Ice Cream

Ingredients:

2 Cups Black Cherries, pitted and chopped

1 Can Full Fat Coconut Milk (no additives if SCD Diet – Aroy-D is superior to Natural Value in flavor and consistency)

1/2 Cup Clear Honey

1/2 Cup Raw Brazil Nuts

2 Tablespoon Coconut Oil, Melted

1 Tablespoon SCD Legal Pure Vanilla Extract

Preheat oven 350°. Coarsely chop the brazil nuts and toast in the oven for 7 to 9 minutes until starting to brown.  Set aside to cool.

With a blender, puree the Coconut Milk, Honey, Melted Coconut Oil, Vanilla Extract and 1 Cup of the Black Cherries. Stir in the remaining Black Cherries and refrigerate for 4 hours.  Churn in ice cream maker and stir in the Brazil Nuts during the last five minutes.

Makes 8 Servings.

 

Cherry Stand

Cherry Stand

Cherries for Sale

Local Cherry Sign

 

Brazilian Black Cherry Ice Cream

Brazilian Black Cherry Ice Cream

Eat Your Nutrients!

Eat Your Nutrients!

Lavender Ice Cream with Candied Pecans

The Lavender is at it’s peak in Northern Michigan, and I took a trip to Lavender Hill Farms to stroll through the lavender fields and purchase some culinary lavender called Violet Intrigue. Culinary lavender is different than others. Lavender identified as “angustifolia’ is used in cooking and will not taste bitter.  You can purchase it at some health food stores or directly from a grower.

Lavender Ice Cream with Honeyed Pecans

Lavender Ice Cream with Honeyed Pecans

In this ice cream I infused full fat coconut milk with lavender buds for a delicate flavor paired with toasted, honeyed pecans.

Look at the beautiful lavender fields!  There was a delicate scent of lavender in the air and the bees were working the flowers.  The little gift shop sells lavender honey from their hives as well as homemade soaps and beauty products made from their other varieties of lavender.

Lavender Buds

Lavender Buds

Lavender Fields

Lavender Fields

Lavender Ice Cream with Candied Pecans

Preheat your oven 350 degrees.

Ingredients:

2 Cans (28 oz.) Full Fat Coconut Milk (Aroy-D is the best!)

1/4 Cup plus 1 Tablespoon of Clear Honey

1/2 Cup Raw Pecans

2 Tablespoons Coconut Oil

1 Tablespoon Dried Lavender Buds

1 Tablespoon SCD Legal Pure Vanilla Extract

1/4 Teaspoon Cinnamon

Pinch of Himalayan Pink Salt

Toast the pecans in a 350 degree oven for five minutes, then remove, place in a small bowl with 1 Tablespoon of Honey and 1/4 Teaspoon Cinnamon and toss to coat.  Place back on a parchment lined cookie sheet and continue to toast tossing every five minutes until dried and candied. Set aside to cool. Then coarsely chop them.

Meanwhile, place 1/2 cup coconut milk in a small sauce pan with 1 Tablespoon Lavender Buds and bring to a simmer. Remove from heat just before it boils and let the buds infuse for 30 minutes, then strain and discard the buds.  Stir in the remaining Coconut Milk, Vanilla, 1/4 Cup Honey, 2 Tablespoons melted Coconut Oil and a pinch of Himalayan Pink Salt.  Chill for 4 to 6 hours in the refrigerator.  Churn in an ice cream maker, stirring in the chopped, candied pecans the last five minutes. Serve this delicate, fancy, refreshing treat!

Lavender Ice Cream with Honeyed Pecans

Lavender Ice Cream with Honeyed Pecans

Eat Your Nutrients!

Eat Your Nutrients!

SCD Paleo Summer Strawberry Pie w/ Toasted Hazelnut Vanilla-Orange Ice Cream

Summer Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream

Summer Strawberry Pie with Toasted Hazelnut Vanilla Orange Ice Cream

The strawberry patches are starting to ripen here, and there is nothing like the flavor of local berries!  You don’t have to give up treats in moderation on a SCD/Low FodMap diet.  I limit my treats to special occasions and stick to the legal ingredients only.  My daughters love fresh Strawberry Pie! Here is a spectacular pie recipe for when you want to treat yourself and those you love, full of ripe, juicy, nutritious strawberries.

First the crust:

Pie Crust Ingredients:

1 3/4 Cup Superfine Almond Flour (Scooped and Leveled)

1 Egg White

1/4 Cup Organic Shortening

1 tsp. fresh lemon juice

1/4 teaspoon Himalayan Pink Salt

 

Almond Flour Pie Crust

Almond Flour Pie Crust

Preheat your oven 350 degrees. Mix Almond Flour and Salt with a whisk. Cut shortening into the Almond Flour with a pastry cutter (it doesn’t need to be cold).  Add egg white and lemon juice and stir with a fork until it comes together. Press the crust evenly into the bottom and along the sides of a pie pan, crimping the edges as desired.  Bake in the preheated oven fifteen minutes or until starting to turn golden brown and crisp. Cool completely.

Strawberry Pie Filling Ingredients:

5 Cups Organic Strawberries

3/4 Cup Clear Honey

1 1/2 Cups Water

1 Tablespoon Great Lakes Gelatin (orange label)

1 Tablespoon Fresh Squeezed Lemon Juice

1/4 teaspoon Himalayan Pink salt

In a medium sized heavy saucepan, mash 2 cups of the strawberries with a potato masher.  Slice the other 3 cups of berries and place in the cooled pie crust.

Summer Strawberry Pie

Summer Strawberry Pie

To the mashed berries, add the honey, water and salt and bring to a boil.  Once boiling return to a simmer, and simmer the berries for five to ten minutes stirring often.  Stir the gelatin into the lemon juice in a small bowl. Add to the simmering berries and cook for two more minutes whisking to incorporate the gelatin.  Pour the cooked berry mixture over the sliced berries in the crust, evenly.  Refrigerate uncovered until cool, and then cover with wrap until ready to serve!  Make sure you let it refrigerate 4 to 6 hours to fully set up.

Summer Strawberry Pie Filling

Summer Strawberry Pie Filling

I served the pie with my Toasted Hazelnut Vanilla-Orange Ice Cream on top.  The flavors compliment each other very nicely!  You can also serve with Coconut Milk Whipped Cream.

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

Toasted Hazelnut Vanilla-Orange Ice Cream

It is that time of year when cold treats taste so good!  I adore the flavor of toasted hazelnuts.  There are flecks of real vanilla beans in this ice cream and a creamy orange flavor which melds beautifully with the toasted hazelnuts.  The vanilla, hazelnut and orange go so well together.  This ice cream is dairy free and egg free.  It is gorgeous and gourmet!  Wow people with this easy and amazing ice cream!

Toasted Hazelnut Orange Ice Cream

Toasted Hazelnut Vanilla-Orange Ice Cream

Toasted Hazelnut Vanilla-Orange Ice Cream

Ingredients:

2 Cups Canned Coconut Milk (Full Fat No Additives)

1/2 Cup Raw Hazelnuts

1/3 Cup Clear Honey

1 Vanilla Bean

1 Teaspoon Pure Vanilla (SCD Legal, no fillers, just vanilla and alcohol)

1 tsp. Great Lakes Gelatin (orange container)

1 Cup Freshly Squeezed Orange Juice

1 tsp. Orange Zest

Preheat oven 350 degrees.  Place whole hazelnuts on a cookie sheet and toast for ten to fifteen minutes until the hazelnuts skins start blistering and the nuts start to brown. Remove from oven and place in a lint free clean dish towel and wrap and let sit for one minute to steam.  This helps release the skins.  Now roll the towl around with the hazelnuts inside to remove most of the skins.  Cool and then finely chop the hazelnuts.  I like my mini Ninja for this or you can do it by hand.

Heat the coconut milk on the stove top until it comes to a simmer.   Split your vanilla bean length-wise and scrape out the seeds with a spoon.  Add the seeds and pod to the heated coconut milk and turn off the burner and steep for ten minutes.

Remove the vanilla bean pod and discard then whisk in the remaining ingredients except the hazelnuts.  Chill completely at least 6 hours.  You can do this step a day ahead of freezing the ice cream too.  Put the ice cream in your ice cream maker and add the hazelnuts and freeze the ice cream.  Serve! Yum!

Toasted Hazelnut Orange Ice Cream

Toasted Hazelnut Vanilla-Orange Ice Cream

This ice cream is spectacular with my Summer Strawberry Pie.  (recipe coming soon!) The flavors complement each other in a delicious way!

I love to hear your thoughts!

Eat Your Nutrients!

Eat Your Nutrients!

 

Honeyed Vanilla Raspberry Swirl Ice Cream

The weather is getting warmer, and I am craving ice cream.  Yummy, missing nothing ice cream.  This recipe is dairy free, SCD, Low FodMap and Paleo.  It is really pretty to look at,  and the swirls of raspberry add just the right amount of flavor burst in your mouth.

Cold & Creamy Raspberry Swirl Ice Cream!

Cold & Creamy Raspberry Swirl Ice Cream!

The recipe uses pastured egg yolks for a custardy creaminess and nutrition.  Yolks have fat soluble vitamins (A, D, E and K2) and those important Omega 3’s.  It is churned in an ice cream maker.  If you happen to have any left over, you can freeze it and let is set on the counter for 5 or 10 minutes until it softens enough to scoop.  

There are a few steps, but it is worth it, and you can do it ahead!  So, if you are having company,  you can refrigerate the mix up to 24 hours, then just before you set down to dinner, put it in your ice cream freezer.  It is done in 30 minutes while you eat your main course.

Ingredients:

——————————————————-

Swirl:

  • 10 oz. frozen Raspberries
  • 1 Tablespoon Clear Honey

Mix Egg Yolks and 6 Tablespoons Clear Honey in a stand mixer or use a hand mixer.  Beat until thick and light.  Scald the coconut milk in a saucepan over medium heat.  Then, slowly pour hot coconut milk into egg mixture while beating on low.  Place the mixture over a hot water bath (double broiler) and heat stirring constantly until mixture thickens enough to coat the back of a spoon.  Stir in Vanilla Extract. Chill until cool and up to 24 hours.

To Make Raspberry Swirl: Heat the frozen raspberries with the honey until they thaw and simmer.  Press the mixture through a mesh strainer to extract the seeds.  Refrigerate this separately.

When ready to make the ice cream.  Freeze the vanilla ice cream in an ice cream freezer.  After the vanilla is finished, swirl in the raspberry sauce, but do not mix completely, leave it swirled.

Makes: 4 generous or 6 moderate servings

Honeyed Vanilla Raspberry Swirl Ice Cream - I Dare You To Take Only One Bite!

Honeyed Vanilla Raspberry Swirl Ice Cream – I Dare You To Take Only One Bite!

 

 

 

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