Delicious healthy food for data nerds

Stracciatella Ice Cream made from Cashewmilk

Stracciatella Ice Cream made from Cashewmilk

Last weekend, instead of rain, as predicted, we got some pretty sunny and warm days. And, how else could it be, Fäb and i craved for ice cream. Since we just started with our 30 days paleo challenge may 1st, there is no “let’s just go to the next ice cream store” at the moment. So we went on the internet to look for some paleo-friendly Stracciatella ice cream recipes and indeed found some inspiring stuff.

But all the recipes we found had something in common – they were all based on coconut oil and milk. Since Fäb doesn’t like the taste of coconut, at least not in everything we eat, i came up with another idea. Why not use a nut milk. As we wanted the ice to taste like vanilla and chocolate as Stracciatella ice cream is supposed to, we went for a nut milke that has a less intense flavor – cashew milk. From my point of view the first choice when a milk substitute is needed that doesn’t taste all nutty. We both were a little scared how the Stracciatella ice cream would come out, but there was really no need for that. It was soooo delicious!

Stracciatella ice cream ingredients:

  • 250ml Cashew milk
  • 200g healthy fats as Coconut Oil or Butter/Ghee
  • 1-2 Vanilla bean(s) depending on how strong you like your vanilla taste to be 🙂
  • 3 egg whites
  • 4 egg yolks
  • 3 Tbsp of natural sweetener as honey, maple syrup, etc…

Equipment:

  • 2 cooking pots
  • a bowl
  • a hand mixer or a wisk
  • kitchen thermometer
  • an ice cream maker

Preparation:

  1. Start by combining cashew milk, honey and either coconut oil or butter/ghee in one pot. Scrape out the vanilla bean and add it to the pot. Bring to heat slowly.
  2. Then whisk together the egg yolks and whites in a bowl.
  3. Afterwards fill the second pot with water and bring it to boil.
  4. Now you need your egg mixture, the thermometer and the hand mixer or whisk. Put the bowl with your mixture on the pot and start whisking. The egg mixture is supposed to gain heat slowly.
  5. Add the milk mixture in small amounts while whisking. Check the temperature once in a while.
  6. At 75 to 80 degrees (167 to 176 °F) the mixtures will combine. To see if the process is finished, put a spoon into the mixture, turn it around and blow. Once the mixture looks like a rose you are done.
  7. Now put the mixture in your ice cream machine or directly in the freezer. If you don’t have an ice creame machine, but anyways want to achieve a softer result, take the ice cream out of the freezer after a 1-2h and put it in a mixer. Afterwards it needs to be put back in the freezer.

Enjoy!



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