mango icecream

 With the kind of dietary issues Will has, we have been unable to buy commercial ice cream for quite a while, but I bought this very easy to operate and fast little ice cream maker, and started the experimentation to perfect an ice cream that doesn't include the many forbidden ingredients. 

With lactose intolerance, low FODMaP's diet,  and low Histamine diet we cut out most dairy, sugars, fruits and berries that you normally get in ice cream. But this recipe not only works, it's delicious as well. 

1/3 cup sugar
2 Tbsp cornstarch
pinch of salt
1 can coconut milk
3 egg yolks, slightly beaten
2 Tbsp coconut oil
2 tsp vanilla
1 ripe mango, peeled and chopped

Mix sugar, cornstarch and salt in saucepan. Slowly add coconut milk, stirring with a whisk. Heat to a boil over medium heat. Boil for one minute.
Mix egg yolks in small bowl. Slowly add the hot pudding mixture in a thin stream, whisking constantly until well blended. Pour back into the saucepan and reheat over medium. Boil one minute. Remove from heat and stir in the coconut oil and vanilla.
Chill custard mix until cooled. Stir in finely chopped mango.

Now to turn this delicious custard into ice cream!

I have a low tech Cuisipro ice cream maker that does the job in about 20 minutes, but you can just put your bowl of mango custard in the freezer and stir it up every couple hours until too thick to stir. 

I thought this blog's solution's were pretty spot on as well

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