Quick Coconut Oil Ice Cream

(MADE WITHOUT AN ICE CREAM MAKER)

CONTRIBUTED BY: DR. RAY PEAT

EQUIPMENT
Blender
Candy thermometer
Covered container to freeze ice cream
Mixing bowl

INGREDIENTS
1 large egg and 1 egg yolk, pastured, room temperature (read label on egg carton)

1 cup pure cane sugar
1 cup coconut oil (92˚F)
2 cups milk
Optional:
Coffee/fruit
1 tsp pure vanilla extract
Pinch pickling salt

PREPARATION AND COOKING TIME
Prep time: 15 minutes

Cooking time:  6-8 hours to freeze

METHOD

1. Mix pure cane sugar and whole egg plus egg yolk in a bowl until sugar is moist and then mix in a blender on low.

2. Heat coconut oil to 95°F/40°C.

3. Temper the sugar/egg mixture by dribbling coconut oil into it while blending. Watch it change color as it emulsifies.  

4. Check the temperature of the milk, bring it back up to 95°F/40°C and slowly add the milk to the sugar/egg/coconut mixture.

5. Add flavoring and other optional ingredients, if desired.

6. Pour into the container and cover.

7. Place in the freezer and then open every 3-4 hours to mix/churn.

8. Ice cream is ready when it is frozen through and cannot be churned any longer.

YIELD

Approximately 1 quart/1 liter of ice cream.

STORAGE SUGGESTION

Freeze if there is anything left over!