Russian Custard & Ice Cream

Russian Custard & Ice Cream

This insanely delicious, creamy and dairy-free dessert is also a powerful healing food. It's a simple yet luxurious dessert many people can have as a dessert with berries during the festive season — or any time of year! If you are on the Bio-Alai therapeutic stage of the protocol, steer clear as it may trigger your cravings, even if it's only a small amount, and you may not be able to stop at that! Stay strong till you reset, it's worth it 😊 Thank you Quirky cooking for another amazing recipe xx

Russian Custard & Ice Cream

Meaghan South
Servings

4-6

Prep Time

15 minutes

Cook Time

3 hours and 15 minutes

Category

Desserts

Source URL

https://www.meaghansouth.com/blog/russian-custard-ice-cream

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/russian-custard-and-ice-cream

This insanely delicious, creamy and dairy-free dessert is also a powerful healing food. It's a simple yet luxurious dessert many people can have as a dessert with berries during the festive season — or any time of year! If you are on the Bio-Alai therapeutic stage of the protocol, steer clear as it may trigger your cravings, even if it's only a small amount, and you may not be able to stop at that! Stay strong till you reset, it's worth it 😊 Thank you Quirky cooking for another amazing recipe xx

Ingredients

  • 12 egg yolks
  • 90 g (3-4 Tbsp) raw honey or maple to taste
  • 1 tsp vanilla essence
  • 80g softened unsalted butter
  • pinch of fine sea salt

Directions

  1. Prepare cooling setup: One-quarter fill the sink with cold water, you'll need to quickly cool the pan when the custard is cooked.
  2. Cook the custard: Place all ingredients in a heatproof bowl over a saucepan of simmering water. (Make sure the base of the bowl is not touching the water as this will cause custard to curdle.) Whisk with a stick blender for 2-3 minutes, or until it thickens to a custard consistency.
  3. Cool the custard: To stop the cooking process, immediately transfer the bowl to the sink of cold water, continuing to whisk. Once thickened, leave the bowl until it cools to room temperature. This will take a few minutes. Remove bowl from sink, pour custard into an airtight container and freeze for at least 3 hours to make ice cream.
Back to blog