As I mentioned before, one of my husband’s and my favorite restaurants is a Danny Meyer establishment near our apartment. For those of you not familiar with Danny Meyer, he’s a big restauranteur (Shake Shack is his) and we are big fans. One of the commonalities among all his places, no matter the price point, is he always seems to have an amazing pastry chef. I swear he is the best pastry chef picker in New York City!
The pastry chef here is Emily Isaac and she was the inspiration for my creme fraiche ice cream. Well she blew me away again when her daily special was a strawberry cornmeal tart with vanilla basil ice cream. The strawberry basil combination was absolutely amazing and I’m sure I’ll revisit it again next summer. I feel a salad coming on, don’t you? But until then, indulge in some No-churn Paleo Strawberry Basil Ice Cream. You’ll be glad you did!
Yields 6 cups
30 minPrep Time
30 minTotal Time
Inspired by Southern Living’s Strawberry-Basil Ice Cream
1 (16-oz.) container fresh strawberries
3 tablespoons fresh basil
2 tablespoons Paleo-friendly vodka
6 egg yolks
3/4 cup grade B maple syrup or honey
3 cans of full-fat organic coconut milk, refrigerated overnight
3 tablespoons pure vanilla extract
- Place the strawberries, basil, and vodka in the bowl of a food processor. Pulse 10 or 15 times or until finely chopped. Refrigerate while you prepare the other ingredients. Tip: Thoroughly dry the strawberries before using them. The added water causes the ice cream to become icy. Cut off the tops of the strawberries before washing. It makes it easier to get them dry.
- Combine egg yolks and maple syrup or honey in a medium heatproof mixing bowl and whisk until smooth, about 1 minute.
- Place the bowl over a pan of simmering water. Stir slowly and constantly with a rubber spatula until thickened, approximately 10 to 15 minutes. Tip: Make sure you scrape down any egg from the sides.
- Remove from heat and pour into a large mixing bowl and set aside to cool.
- Turn each can of refrigerated coconut milk upside down and open the can. There will be a white layer of coconut cream on top. _Tip: I could only get Organic Thai Kitchen brand to work but don’t really love the guar gum. For a fuller analysis, check out this post from Tasty Yummies titled _ How-to Make Whipped Coconut Cream.
- Scoop out just the coconut cream into a large bowl electric mixer. Leave the water in the bottom of the can. Tip: You can save the water for drinking or smoothies.
- Add the vanilla extract and vodka.
- Using the whisk attachment, whip the coconut cream at high speed for 3 to 5 minutes until soft peaks form. Tip: Stop the mixer often and scrape down the sides often to get the mixture nice and smooth
- Add the strawberry mixture to the now cooled egg mixture and stir using a rubber spatula until thoroughly combined.
- Gently fold the coconut whipped cream into the egg/strawberry mixture. Tip: View a video How to Fold an Ingredient into your Batter.
- Pour into a 4½-by-8½-inch (6 cups) or larger loaf pan.
- Cover by laying a layer of plastic wrap directly on top of the ice cream. Freeze at least 8 hours, preferably overnight. Lasts up to 1 week.
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