Paleo Strawberry Honey Frozen Custard

paleo strawberry honey frozen custard

Summer is officially almost here! And to me, summer means homemade frozen desserts. Growing up in the country, all summer long we would get out our old hand crank ice cream maker, make a batch of ice cream batter from scratch, get out some ice and salt and take turns cranking the ice cream maker until we had our frozen treat. My Dad did the best and fastest cranking of that old ice cream maker and it was so much fun to watch. We would always bring it out to the kitchen deck and anxiously await our ice cream! 

Today my Dad still makes ice cream often from scratch but he uses an updated electric ice cream maker. I have a similar electric ice cream maker and although there are more modern versions that don't involve ice and salt, I still love to use them because it brings back such fond memories and I feel like I am really involved in the process. 

The other day I decided to test out a paleo version of a frozen custard, one that really says "summer!!" I had picked a large amount of strawberries at a local farm, so I took some out that I had frozen and made a quick strawberry sauce with them that I added to a coconut milk custard base. It turned out so delicious! Now everyone is asking for more servings! 

I hope that you, your family and friends enjoy this frozen custard soon- and get out the ice and salt for old time's sake! 

 

Paleo Strawberry Honey Frozen Custard

Makes 6-8 servings

 

4 cups full fat coconut milk

1/3 cup tapioca flour

1/3 cup honey

1/8 teaspoon salt

4 eggs, beaten

+Paleo Strawberry Sauce

1 teaspoon ground cinnamon

1. Pour the coconut milk into a large saucepan. Heat over medium high heat until it reaches 175F. Stir in tapioca flour, honey and salt. Mix in well with a wire whisk. Mixture will thicken. Take a small amount (about 1/4 cup) of the milk mixture and whisk it into the egg mixture.Take off heat and let cool for about 10 minutes. 

2. After the coconut milk mixture has cooled, hold a fine mesh strainer over the saucepan and pour the beaten eggs into the strainer. Use a rubber spatula to stir the eggs around and strain them into the coconut milk mixture until all of the egg mixture is now in the saucepan. 

3. Place the saucepan back on the heat, whisk with a wire whisk constantly and bring to the temperature of 160F.  Take off the heat.

4. Mix in the paleo strawberry sauce and the cinnamon with a wire whisk. 

5. Place the mixture in a large bowl and cover with plastic wrap. Refrigerate for several hours or overnight. 

6. Once the mixture has been chilled for several hours, place into an ice cream maker and freeze your frozen custard according to the manufacturer's instructions. Below is a video of me describing how I use my ice cream maker: 

 

 

Paleo Strawberry Sauce: 

1 cup fresh or frozen (defrosted) strawberries and their juice

1/4 cup honey

Place these two ingredients into a small saucepan over medium heat. Cook and stir until thickened. Take off heat to cool. 

I hope that you enjoy this delicious frozen custard recipe! Below are a few other desserts you might want to try making.