OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are not), only honey and maybe palm sugar as sweeteners, eggs are fine, nuts are fine, raw coconut oil is fine.
I'm thinking it might be possible to combine full-fat yogurt, strained perhaps, with egg yolks and honey, bring it up to 170 to make a custard, then chill, to get something that would freeze acceptably in a standard home ice cream machine.
Any suggestions? Would this work? I'd think it would taste good, especially with some chopped almonds and berries mixed in, but I'm worried about texture. What issues will I have with using honey as the sole sweetener? Will there be enough fat in the yogurt?
Frozen yogurt made with full fat yogurt is very creamy and full flavored. You might find that the eggs are unnecessary.
If you do do the custard watch you temperature carefully as yogurt curdles easily when it is heated. If you have a lot of fat in the yogurt then it will be resistant to curdling otherwise you can take out some insurance by mixing in a little bit of corn starch- if that is allowed.
Honey is perfectly fine and many frozen yogurt recipes call for it.
I've been having a hankering for Rita's ice cream because I love frozen custard. It's so much richer than vanilla ice cream. I've decided to try to make it myself with this recipe. I have the Cuisinart ice cream maker to mix it in. I'd like to make a big batch (quarts or gallon size would be good) of it can anyone recommend good storage containers? I would like one with a lid because I wouldn't want the custard to smell like "freezer" or get frozen crystals on top. Any tips or suggestions? Thanks! Comments for other frozen custard recipes you've liked would be awesome too if you know of any! :)
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