This Paleo honey vanilla ice cream is so good! And it's refined sugar and dairy free! So eat up!
1 15 oz can of full fat coconut milk
3 egg yolks
1 /2 cup creamed raw honey
2 tsp vanilla
1 / 8 tsp sea salt
Place egg yolks, salt, and honey in a medium mixing bowl and whisk until smooth
Heat coconut milk over medium heat until just simmering
Slowly pour hot coconut milk slowly a little at a time into egg mixture whisking constantly to temper the eggs.
When all the coconut milk is whisked in, transfer the mixture back to the sauce pan and return to low heat.
Continue whisking until the mixture thickens into a custard-like consistency, about 15 minutes. Whisk in vanilla.
Once the mixture has thickened remove fromt he heat and put in the frig to cool down completely about 2 hours. Once it has cooled pour into ice cream maker and process according to directions on machine. I churn it about 20 minutes and then pour in any fruit if adding and churn until it's the way I like it, about 10 to 15 more minutes. Store in the freezer and allow to freeze for about an 1 hour or over night before serving.
Gluten Free Lady