I actually seriously considered it. I was going back and forth between being a “cool” mom and a “logical” mom (shouldn’t the two intersect more often??). In the end, I went with scrambled eggs. I know, I know. Homemade ice cream for breakfast would have probably put us in the running for an “I’ll do anything for you now, momma!” kind of day. But I served it up as an afternoon snack…that’s almost as cool, right? And I may have snuck a couple of spoonfuls anyway – because I could!
But for real, this ice cream is delicious! It hit my “salty” and “sweet” meters per.fect.ly.
I actually don’t have an ice cream maker yet. I made this batch with the “fast technique” that Marillyn describes in her book, Just Making Ice Cream. But I’m looking at this one or this one. I’m anticipating that will be…oh, just a tad bit easier. And when I do, oh baby, I’m trying out every single delish recipe in this beautiful ebook! The recipes all call for real food ingredients – no additives or fake stuff. This is why I can even contemplate serving it up for breakfast!
Almund Joye Homemade Ice Cream
shared with permission from Marillyn at Just Making Noise
- 3 cups milk (raw whole milk, cream and/or coconut milk)
- 3 egg yolks (preferably from pastured chickens)
- ½ cup turbinado or honey
- 1 tsp vanilla extract (make your own here)
- 4 Tbsp cocoa powder (find it here)
- ½ cup shredded coconut (more or less; find it here)
- ½ cup finely chopped almonds
- pinch of sea salt (I use this)
Mix together milk, egg yolks, raw sugar or honey, vanilla and cocoa powder. Use a stick blender and blend until well combined (or use the blender). Mix in coconut, almonds and sea salt. Cover and let it chill for a couple hours, if needed.
Once chilled, pour mixture into your ice cream maker and freeze according to the manufacturer’s instructions or use one of the no-maker methods listed on page 26.
When the ice cream is done churning, quickly scoop ice cream into a container or bowl. Serve right away or let it firm up in the freezer for a couple hours before serving.
If using honey, add in 1 Tbsp arrowroot (optional).
Extras: Top with Homemade Magic Shell (page 113) or add in ¼ cup mini chocolate chips.
Ok, wait. We’re having this for breakfast tomorrow!! Come on over!
What’s your favorite flavor of ice cream? Have you ever made homemade ice cream? How’d it turn out?