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Since long before this Paleo Whole30 and sometimes Keto lifestyle, I was never a fan of vanilla ice cream. Chocolate all the way. However, I tasted frozen vanilla custard for the first time at an ice cream shop in York, Pennsylvania. Frozen custard can be created in 1919 in Coney Island in New York. Ice cream vendors Archie and Elton Kohr discovered that when they added egg yolks to ice cream, it had a smoother texture. The addition of egg yolks helped the ice cream stay cold longer. This was a fabulous discovery to help their frozen dessert stay cold on hot summer days along the Coney Island boardwalk. The treat made its way to Chicago for the World’s Fair in 1933, where it was quickly adopted as a regional specialty.
I fell in love with this frozen dessert right away. Frozen custard is different than ice cream. It’s the cooking. The process that makes this dessert taste so special.
My husband is not a big fan of ice cream. But he loves frozen custard, too. It has a whole different flavour because the egg yolks slowly blended and cooked with the cream.
This recipe is called French Vanilla rather than just vanilla because in the making of ice cream if egg yolks are added it’s called the “French” recipe. Since this custard contains egg yolks I decided to call this custard French Vanilla!
WHAT’S THE DIFFERENT BETWEEN ICE CREAM AND FROZEN CUSTARD
While ice cream is classically made from milk or cream and sweetener, the custard is prepared with cream, sweetener, and egg yolks. During the preparation, the simmer custard, when added, heats without cooking the yolks, thus ensuring that they are not raw. The yolks thicken the custard.
PALEO WHOLE30 FROZEN CUSTARD:
Your Paleo Whole30 frozen custard can be made with full-fat coconut milk, almond or cashew milk, or any dairy-free milk. It will thicken with the added egg yolks. You can sweeten your custard with a date or coconut sugar. You can also make custard using coconut yogurt rather than milk or cream.
KETO FROZEN CUSTARD:
Your keto frozen custard can be made with dairy cream or cashew cream or milk, such as almond, cashew, coconut, goat’s milk, sheep’s milk, buffalo milk. Keep in mind that you can also make frozen custard using dairy yogurt rather than cream or milk.
WHAT KETO FLAVOURS OF FROZEN CUSTARD CAN YOU MAKE?
At the bulk food store, you can buy different sugar-free extracts to flavour your custard, such as rum, caramel, vanilla, butterscotch, etc. Some of the countless frozen custard flavour combinations include the following”
Orange CB (Paleo Whole30)
Blueberry (Keto Paleo Whole30)
Strawberry and Vanilla (Keto Paleo Whole30)
Banana Coconut (Using coconut milk and banana extract) (Keto Paleo Whole30)
Macha (Keto Paleo Whole30
Earl Grey (Keto Paleo Whole30
Dark Chocolate (Keto Paleo Whole30
Snickerdoodle Crème Brulee Pie (Paleo Whole30)
Espresso (Keto Paleo Whole30)
Lemon (Keto Paleo Whole30)
Slow Cooker (Keto Paleo Whole30)
Candied Peaches Crème Brulee Pie (Paleo Whole30)
Crème Brulee Cupcakes (Keto Paleo Whole30)
Crème Brulee Pie (Paleo Whole30)Maple Syrup (using maple extract) (Keto Paleo Whole30)
Honey (using bee pollen) (Keto Paleo Whole30)
Yogurt with Berries (Keto Paleo Whole30) (For Paleo Whole30 use coconut yogurt)
Pistachio (Keto Paleo Whole30)
Sesame seeds (Keto Paleo Whole30) tastes like peanut butter
Peanut Butter & Chocolate (Keto Paleo Whole30)
The list is endless…
RECIPE NUTRITIONAL VALUE:
The addition of egg yolks to cream (or full-fat coconut milk) and sweetener add more protein, calcium, and potassium to this delicious dessert.
RECIPE FLAVOUR PROFILE:
The predominant taste sensations in this dessert are richness (fattiness) and sweetness. The texture is velvety and ice-cold, adding to the mouthfeel and pleasure.
DIRTY BIRDY WINE PARTNER (For those maintaining a Keto, Paleo or Whole30 lifestyle):
If you want to partner wine with your frozen custard, then make sure the custard is not too sweet. Cut back on the sweetener to ensure the wine is sweeter than the frozen custard. Choose a wine, such as Sauternes, Icewine, Late Harvest, or Sherry.
KETO PALEO WHOLE30 FRENCH VANILLA FROZEN CUSTARD
Normally, I double this recipe so I have frozen custard for a few days.
- Prep Time: 4 hours, 5 minutes
- Total Time: 4 hours, 5 minutes
- Yield: 2 cups
- Category: PALEO, WHOLE30, KETO
- Method: FREEZING
- Cuisine: DESSERT
- Diet: Gluten Free
4 egg yolks
1/4cup xylitol (Keto) or date sugar (Paleo Whole30)
1 teaspoons glycerine*
1 teaspoon vanilla extract
2 cups heavy whipping cream (Keto) or full-fat coconut milk (Paleo Whole30)
* The glycerin helps the frozen custard stay scoopable in the freezer.
In a bowl combine egg yolks, sweetener, and glycerine. Set aside. Pour mixture into the food processor and blend until smooth and frothy. Pour cream and vanilla into saute pan and heat, whisking constantly to a light simmer. Remove from heat. Slowly pour the hot cream into the egg yolks in the food processor, keeping the motor running. Pour custard into a bowl and set in the freezer for about 4 hours, stirring every half hour.
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