3

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My Dairy Ice Cream Recipe (is it bad?)

Answered on August 19, 2014
Created March 24, 2012 at 5:28 AM

So on the forum, I have read that one can not have too much heavy cream or butter (as long as that's not all that he eats). I also read that Eggs are totally fine to eat. So here's my ice cream recipe:

  • 1 pint of organic, grass fed low-pasteurized heavy cream (with no other ingredient)
  • 4 to 6 egg yolks
  • A tablespoon of Knox gelatin
  • Flavoring such as raw cacao, vanilla, herbs such as turmeric.
  • Two spoons of raw honey

This makes around 1 quart of thick, very rich ice cream when whipped in the ice cream machine. I eat half to 1/3 of the quart a day.

Is there any danger to this? I thought fats, gelatin, and eggs were good for us, but how much is too much? I cannot tolerate cow dairy except grass fed butter and heavy cream. I can eat any goat dairy though. I end up consuming about a tablespoon of butter or coconut oil a day as I cook my vegetables and top sirloin with it. Am I eating too much fat?

9f54852ea376e8e416356f547611e052

(2957)

on March 24, 2012
at 10:29 PM

Hmm, good point, Dave. I used eggs in my ice cream as well, and it became quite thick when cooking. I'm making mango with heavy cream, coconut milk and just 1 egg yolk later today, I'll see how that goes.

8e10b687e328468783a72c55b64710e8

(1453)

on March 24, 2012
at 06:22 PM

Yeah, the recipe was pretty heavy for me as well, but I wasn't sure if it was the eggs or the heavy cream that was causing it. I have a feeling it's the egg yolks, because I used like six and the concoction became thick only after cooking the mix with eggs in it. I think it's the eggs that thicken the custard once it's cooked. I am thinking of trying a pint of heavy cream with less eggs next time.

1d9af5db8833413037be3ac48964714f

(3789)

on March 24, 2012
at 11:48 AM

Pretty close to the stuff I make. Yummy!

9f54852ea376e8e416356f547611e052

(2957)

on March 24, 2012
at 08:54 AM

I've tried ice cream which uses only heavy cream as the liquid portion, at it was way too... heavy for my tastes. Next time I'll mix it 1-to-1 with coconut milk. I've also used coconut milk, but it's too light. YOu can also add creamed coconut to make it thicker, but finding the right consistency is the toughest part in making paleo ice cream for me.

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5 Answers

1
33f5e6af6eb437dc2dcc64d7afd7f536

on March 25, 2012
at 01:37 AM

Sounds delicious-I've been looking for an paleo-cream recipe to try because I'm an out and out ice cream fanatic! : )

1
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on March 24, 2012
at 09:10 PM

I may try this. My (much lazier) approach is to buy frozen organic berries plus fresh bananas that I toss in the freezer.

I dish out frozen fruit and pour on either home-made yogurt or some heavy cream. No need for a machine or waiting--and it makes a sinfully good sundae.

I also tried blending frozen banana with whey from my yogurt to make a frozen paste, then mix with some yogurt and cinnamon--"cold banana pudding."

1
50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on March 24, 2012
at 05:35 AM

Sounds on point to me...

I eat that much fat or more daily. Enjoy

0
Da7e812dfbc1d5ada748c1baa67f47c4

on March 24, 2012
at 04:01 PM

thank you for this recipe and reassurance to have ice cream. I am good not eating any dairy as i am lactose intolerant, but i have been trying to help my boyfriend stay on track with Paleo and he LOVES ice cream. I will have to surprise him with some homemade. :)

0
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on March 24, 2012
at 05:50 AM

Looks perfect! Sounds great!

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