(MADE WITHOUT AN ICE CREAM MAKER)
CONTRIBUTED BY: DR. RAY PEAT
Covered container to freeze ice cream
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
1 tsp pure vanilla extract
Pinch pickling salt
PREPARATION AND COOKING TIME
Prep time: 15 minutes
Cooking time: 6-8 hours to freeze
Mix pure cane sugar and whole egg plus egg yolk in a bowl until sugar is moist and then mix in a blender on low.
Heat coconut oil to 95°F/40°C.
Temper the sugar/egg mixture by dribbling coconut oil into it while blending. Watch it change color as it emulsifies.
Check the temperature of the milk, bring it back up to 95°F/40°C and slowly add the milk to the sugar/egg/coconut mixture.
Add flavoring and other optional ingredients, if desired.
Pour into the container and cover.
Place in the freezer and then open every 3-4 hours to mix/churn.
Ice cream is ready when it is frozen through and cannot be churned any longer.
Approximately 1 quart/1 liter of ice cream.
Freeze if there is anything left over!