Unlike the many Paleo recipes that call for an extraordinary number of eggs, I used a more traditional approach, and find it tastes - and behaves - just like real gelato. The vanilla and honey custard is so good I could have eaten the whole bowl before I even churned it, or added the chunks of chocolate and sweet cherries. (I was having more camera flash issues & the ice cream melted by the time I got a halfway decent shot. So I had to eat it.) Makes a little over 1 qt.
Gelato di Crema base
3 c organic whole coconut milk, a little less than 2 cans, and not Light - you'll end up with ice milk
2 tsp good quality vanilla extract or 1 whole vanilla bean
As you can see, the strainer is necessary to catch any little clumps of milk and bits from the raw honey, and to ensure a smooth gelato. Let cool to room temperature, stirring occasionally to make sure a skin doesn't form.
Speaking of hardening up, without additives, homemade ice cream does freeze harder than commercially made ~ just leave it out for a few minutes to soften before scooping. It won't hurt it to soften and re-freeze as long as it doesn't get really melted.
* * * * * *
The base recipe, gelato di crema, is extremely versatile:
- Use maple syrup instead of honey and stir in chopped, toasted pecans before freezing for Maple Pecan
- After the base is chilled and before churning, whisk in 3 TB key lime juice and 2 tsp grated zest for Key Lime
- Drizzle 4 oz melted bittersweet chocolate slowly into the ice cream maker as it's churning, so the chocolate freezes on contact and gets broken into tiny little bits throughout for Stracciatella (Italian chocolate chip)