November 12, 2017
Desserts, Freezer, Fruit,
Blueberry, Coconut, 5-Minute Prep, Easy/Beginner Cooking, July 4th, Labor Day, Summer, Ice Cream Maker, Stove Top, Gluten-Free, Kosher, Non-Dairy, Vegetarian, Make it from scratch more
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"Another non-dairy ice cream from a paleo cookbook. Makes 1 pint"
Place the coconut milk, blueberries, honey, rosemary and lemon extract in a blender. Process until smooth.
Pour the mixture into a heavy-bottomed saucepan and whisk in the egg yolks. Over medium heat, gradually bring to a low boil, whisking the whole time. Immediately remove the pan from the heat and let it cool completely.
Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least two hour, or overnight.
Place the cold mixture into an ice cream maker and process until it reaches the desired consistency. Serve immediately or store, covered, in the freezer for up to 3 weeks.
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