How often do you dream about food? Do you think about lunch at breakfast, dinner at lunch and breakfast at dinner – and then continue dreaming of recipes in between meals?
Let me present you to my friend, Carolyn, who is otherwise known as FoodDreamer. When I first discovered her blog, All Day I Dream About Food, there were a number of names that kept ringing out. Sugar was replaced with interesting names such as erythritol and stevia, for example.
What baffles me about Carolyn, is that each time I see her beautifully sweet and mouthwatering photos of cakes, cookies, tarts, bread, and candies, you wouldn’t even bat an eyelid. They all look stunning. But study each recipe carefully and there’s also something extra special behind each and every one she produces. They are ALL low carb and/or gluten free. You see, Carolyn is diabetic and has been ever since giving birth to her third child. It’s amazing how she has relearned how to cook all of our favourite treats but transformed them into low carb / gluten free masterpieces.
I am so honoured to have her on MadAboutMacarons, to concoct another stunning low carb recipe for us. Let me hand you over to the sweet – but with no sugar added 😉 – Carolyn Ketchum.
When Jill asked me to guest post on her blog, I may or may not have let out a squeal of delight. I am not saying I did, but I am also not saying I didn’t. See, if you are a regular reader of Mad About Macarons, you already know that Jill is brilliant. She is an amazing cook, and has taken on the world of French cooking and that now infamous treat, the macaron. She has written a cookbook devoted to them, and for those of us who are wildly scared of actually attempting to make macarons, she assures us that it’s really not that difficult. I have promised myself to put her assurances to the test and make some very soon, but I haven’t quite worked up the courage.
So you can see why I was so delighted to be asked to guest post on such a wonderful blog. But that delight was also tinged with a little fear. Would I be able to come up with something that was Mad About Macaron-worthy? Jill requested that I develop a recipe that uses egg yolks. I love that most of her guest posters do this, it makes so much sense. After all, macarons use the whites, and we can’t let those leftover yolks go to waste. I’ve made plenty of things that use yolks, and I am not one who fears undercooked or raw eggs, so I figured I was up for the challenge.
But what to make? Mousse or crème brulee seemed too obvious, too…French. I love both these desserts, but I thought if I made them, I might look like I was trying too hard to belong on Jill’s blog. My mind kept circling back to ice cream, but I dismissed the idea several times. Ice cream was just too unsophisticated, too child-like for Jill’s lovely blog. But I couldn’t shake the idea. It’s hot here in New England and ice cream is fun to make. Besides, I really wanted to try making it with some coconut milk, and the idea of coconuts made me think of rum. And adding rum to ice cream takes it to a whole new level, so maybe it was Mad About Macaron-worthy after all?
If you happen to follow my blog too, you know that I am a diabetic and most of what I make is low carb and gluten free. This ice cream is no exception, as I sweetened it with a stevia blend called Stevia In The Raw. But you could easily use whatever you like to sweeten it, it’s very versatile. It’s also incredibly rich, as I used full-fat cream as the base. But once again, you can change that up and use whole milk or a combination of cream and milk. Adding the rum is up to you. I find that a few tablespoons of alcohol in any homemade ice cream gives it a better texture and keeps it from freezing too hard. And the dark rum in this particular recipe gives it a distinctive edge and flavor that is unmistakeable.
Rum and Toasted Coconut Ice Cream
2 cups cream, whole milk or a combination thereof
½ cup Stevia In The Raw* (or sugar, honey, splenda)
4 large egg yolks
1 cup full-fat coconut milk
½ cup unsweetened coconut, lightly toasted
3 tablespoons dark rum
Set a medium bowl in a large container of ice water.
In large saucepan over medium heat, combine cream and sweetener and cook, stirring occasionally, until mixture reaches 170F on a candy or instant-read thermometer.
Meanwhile, beat egg yolks until light yellow and thickened, about 3 minutes. Very slowly whisk ½ cup of the hot cream into the yolks to temper them, then gradually whisk tempered yolks back into the saucepan. Continue to cook mixture, stirring continuously, until it reaches 175F to 180F. Do not let it come to a boil.
Stir in the coconut milk and toasted coconut. Pour mixture into the bowl set into the ice bath and let cool 10 minutes, then cover tightly with plastic wrap and chill until cold, at least 3 hours.
Stir in rum and pour into canister of an ice cream maker. Churn according to manufacturer’s directions until thickened and creamy, about the consistency of soft serve ice cream. Transfer to an air-tight container and press plastic wrap flush to the surface. Chill until firm but not rock hard, about 2 more hours. Serve immediately.
If you will be freezing the leftovers for later use, be sure to let them warm in the fridge or on your counter to make them soft enough to serve.
* Stevia In The Raw is a stevia blend that is meant to be measured cup for cup like sugar. Pure stevia extract (liquid or powder) is much stronger and a little goes a long way, so sweeten to taste.
Thank you so much, Carolyn, for not only such a deliciously melting-in-the mouth rum and toasted coconut ice cream but you’ve done it again. It’s not just ice cream but low-carb-with-no -sugar ice cream! It’s high time I tried out baking without sugar – you have inspired me so much.
Don’t forget that Carolyn is on Facebook via ‘All Day I Dream About Food’ and don’t forget to drop in to her blog, All Day I Dream About Food to check out many more fabulous gluten-free and/or low carb recipes and say bonjour from me!