Maple Vanilla Bean Ice Cream

This recipe was one of the first recipes we created for our newest cookbook, Make it Paleo 2. We loved the combination of sweet and slightly acidic (the balsamic) in this recipe - turning the humble ice cream into an elevated treat that would be appropriate for any dinner party!

45 minutes

20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	576
Fat:	36 g
Carbohydrates:	62 g
Protein:	0 g
Calculated per serving.

Serves: 4

Ingredients

26 oz 26 oz 26 oz Coconut Milk, (2 cans)
1 cup 1 cup 1 cup Maple Sugar, 1/2 cup for the ice cream, 1/2 cup for the maple balsamic glaze
1/4 cup 1/4 cup 1/4 cup Tapioca Starch
1 1 1 Vanilla Bean Pod
1/4 cup 1/4 cup 1/4 cup Water
2 Tbsp 2 Tbsp 2 Tbsp Balsamic Vinegar
2 tsp 2 tsp 2 tsp Lemon Juice
This recipe is from Make It Paleo 2

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the caramelized balsamic: Combine 1/2 cup of the maple sugar and water in a saucepan over medium-low heat. Stir continuously until the water evaporates to create a thin honey-like consistency; this is caramelizing the maple sugar. Add the balsamic vinegar and lemon juice to the saucepan. Let the sauce reduce for 5 more minutes, then set aside to cool.
Place the coconut milk, maple sugar, and tapioca starch in a medium- sized saucepan and whisk to combine.
Slice the vanilla bean down the center and scrape the seeds into the saucepan. Whisk again to incorporate the vanilla bean seeds into the coconut milk mixture. Discard the seed pod.
Place the saucepan over medium heat and whisk the mixture continuously until steam rises and it starts to bubble slightly. Reduce the heat to medium-low and continue to whisk the mixture until it thickens, about 7–10 minutes.
Pour the thickened mixture into a heatproof glass mixing bowl. Allow the mixture to cool to room temperature, about 30 minutes.
Churn the chilled liquid in an ice cream maker according to the manufacturer’s instructions. This should take about 20 minutes. Enjoy immediately for a so -serve like texture, or place in the freezer for 2 hours to harden before serving. Serve the ice cream topped with a drizzle of the Caramelized Maple Balsamic, along with a few blackberries, if desired.

Notes

You can use 1 Tbsp plus 2 tsp of grass-fed gelatin in place of the tapioca starch in this recipe if you cannot have tapioca. If using the gelatin, allow the mixture to scald before adding the gelatin, a little bit at a time, while whisking vigorously.