Quick Coconut Oil Ice Cream

(MADE WITHOUT AN ICE CREAM MAKER)

CONTRIBUTED BY:  RAY PEAT


EQUIPMENT
Blender
Candy thermometer
Covered container to freeze ice cream
Mixing bowl


INGREDIENTS
1 large egg and 1 egg yolk, pastured, room temperature (read label on egg carton)

1 cup pure cane sugar
1 cup coconut oil (92˚F)
2 cups milk
Optional:
Coffee/fruit
1 tsp pure vanilla extract
Pinch pickling salt

PREPARATION AND COOKING TIME
Prep time: 15 minutes

Cooking time:  6-8 hours to freeze


METHOD


YIELD

Approximately 1 quart/1 liter of ice cream.


STORAGE SUGGESTION

Freeze if there is anything left over!