"What’s not to love about anything that’s caramel swirled?" writes Pamela Braun in her new cookbook, "Frozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets and More." "Well, this flavor is going to be a big hit. The caramel is rich and creamy and
you won’t believe how little sugar it has once you’ve had a bite. Mix that with
vanilla ice cream and how could you go wrong?" she adds.
Caramel Vanilla Swirl
FOR THE CARAMEL
4 tablespoons ghee (60 ml)
2 tablespoons water (30 g)
½ cup coconut palm sugar (81 g)
½ cup full-fat coconut milk (120 ml)
½ teaspoon pure vanilla extract
Pinch of sea salt
FOR THE VANILLA ICE CREAM
1 (13.5-ounce) can full-fat
coconut milk (400 ml)
1 ¾ cups coconut cream
¼ cup maple syrup (60 ml)
4 egg yolks
1 tablespoon vanilla bean paste (15 g)
Pinch of sea salt
1. Add ghee, water, and coconut palm sugar to a heavy-bottomed pan.
2. Heat the mixture over medium heat and continuously stir until it comes to a boil. Let it boil for two minutes.
3. Slowly pour in the coconut milk, vanilla extract, and sea salt, and stir to combine (it may hiss and pop as you add the milk). Keep whisking as you add the ingredients.
4. Cook for another 5 minutes as it thickens and make sure to periodically stir it to keep things from sticking and burning.
5. Remove the mixture from the heat and let cool.
6. Whisk all of the ice cream ingredients together in a 4-quart pot.
7. Cook the mixture over medium heat and bring to just a simmer (about 10 to 15 minutes). Whisk this continually while cooking to prevent the ingredients from sticking to the sides and bottom of the pan.
8. Since you’re making a custard, you want it to be between 160 to 170 degrees Fahrenheit (71 to 77 degrees Celsius). To see if your custard is done, simply dip a spoon into the mixture and run your finger down the back of the spoon. If the line stays clean, your custard is done. If the line blurs again, you need a little more time to make the custard.
9. Remove the pot from the heat and let it cool for at least 30 minutes. Pour the mixture into a refrigerator-safe container and cover with plastic wrap, making sure the plastic wrap is covering the top of the liquid (this keeps a skin from forming on top of your custard). Place this into the refrigerator and chill for at least 6 hours. Chilling overnight is best.
10. If the custard separates while cooling, simply stir it before pouring it into the ice cream maker.
11. Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions.
12. Scoop the ice cream into a freezer-safe container and pour the caramel on top of the ice cream. Run a knife through the caramel and ice cream to swirl them together.
13. Freeze for 2 to 3 hours before serving.
Available at Amazon. Excerpted from "Frozen Paleo" by Pamela Braun (Countryman Press 2016).