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Recipe
Ingredients
- •13 1/2 ounces coconut milk, or coconut cream
- •3 eggs
- •2/3 cup extra virgin olive oil
- •1/3 cup raw honey
- •1/2 teaspoon vanilla extract
- •1/4 teaspoon sea salt
Instructions
- 1.Heat your coconut milk or cream in a saucepan over medium-low, stirring constantly. Get it hot and steaming, but do not let it simmer!
- 2.Separate your eggs, saving the yolks in a medium bowl (save the whites for an egg-white scramble later).
- 3.Whisk the raw honey and sea salt into the egg yolks until smooth and slightly pale.
- 4.Tempering trick: Slowly drizzle a half-cup of your hot coconut milk into the egg yolks while whisking like mad so you don't accidentally scramble them.
- 5.Pour the egg mixture back into the saucepan with the rest of the milk. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- 6.Remove from heat, stir in the vanilla extract and your high-quality extra virgin olive oil until smooth. Chill the custard completely in the fridge, then run it through your ice cream maker!