primal cavewife

Summer's coming... you know what that means for me... More ice cream making before my freezer dies for the next few months!

I love creamy ice cream. If you are lacto paleo like us, then this is the recipe for you. You can have it without the hazelnut, but it's so good with it! I've made this recipe with just plain chocolate, but I didn't blog about it because I forgot to take a picture of it. Here it is now!

What you need
2 cups heavy cream
3 tbsp cacao powder
160g dark chocolate, chopped
1 cup milk
1 1/2 tsp stevia, optional (if you want dark chocolate ice cream, leave it, if not, add more)
pinch of salt
5 large egg yolks
1/2 tsp vanilla extract
1 cup hazelnut, roasted and chopped/crushed

What to do

• Mix 1 cup of cream with cacao powder in a saucepan on medium heat. Whisk it until the cacao has blended. Keep whisking and bring the mix to boil and simmer for 30 seconds on low.
• Remove from heat and stir in the chocolate until well blended.
• Stir in the remaining 1 cup of cream, pour it into a bowl and set aside.
• Warm the milk, stevia and salt in the same saucepan on medium heat. Whisk the egg yolks in a bowl and slowly pour the milk into it, whisking continuously.
• Transfer the mix back into the saucepan and stir it over medium heat until it thickens. Stir it into the chocolate mix. Add in the vanilla.
• Set the mixture aside and when it cools, pour it in the ice cream maker according to the manufacturer's instructions.
• Once the mixture has thickened, add in the hazelnut.

Hint: Before you serve, let it sit in room temperature until it softens a bit.

• In a frying pan, cook the chicken breasts until browned. Add in the mushrooms and let it simmer until most of the liquid is gone.
• Add the kimchi and stir until mixed. Add the rice.
• When everything is mixed together, mix in the prawns and mussels.
• Fry an egg in a separate frying pan and have it with your kimchi fried rice!

• Preheat the oven to 180C.
• In a bowl, mix the linseed meal, warm water and butter until the butter is melted and the mixture thickens.
• In a big bowl, combine the remaining dry ingredients, then stir in the linseed mix until everything well combined.
• Split the dough into thirds and roll them out between two sheets of baking paper. You might want to either get someone else to stretch out the baking paper while you roll it out or keep flipping it to make sure that the baking paper does not get caught in the crease of the dough on the underside.
• Once rolled out to desire thickness, carefully peel the top baking paper and place the base in the oven for 22-24 minutes or until the edges are golden.
• Once cooked, remove the crust from the oven and place your desired ingredients and bake a further 15 minutes at 200C!

• Beat the eggs and mix the almond meal, coconut cream, cacao powder, stevia vanilla extract, and cinnamon powder together.
• In a frying pan, heat up some coconut oil on medium heat and pour in a thin layer of the mix. Swish the frying pan around slowly to help spread the mix.
• Cook it for about a minute or two or until the batter starts drying up and stays in one piece and flip it with your spatula. Cook it for another minute and serve with cut fruits, cinnamon and cream.
• If you don't want cream, you can make your own sauce with cacao powder and honey and drizzle it on top.

• In a pot, heat the milk with the cinnamon sticks in it and bring to simmer. Turn off the heat and leave it to infuse for several hours.
• Separate the yolks and the white and beat the white until it forms soft white peaks.
• Heat the butter with the milk and bring to simmer.
• Whip in the egg yolks.
• Mix the cornflour with the stevia, and whip it in the milk mix.
• Fold in the egg whites and whip the mix until it is fluffy.
• Pour the mix into a ramekin, sprinkle the cinnamon powder on top and bake at 180C for 20 minutes.

• Grind the hazelnuts in a food processor. I didn't grind them too much as I prefer them to be chunky.
• In a saucepan, combine the cacao powder, stevia, egg yolks, coconut cream, vanilla extract, vanilla bean paste, medjool dates and ground hazelnuts. Bring the mix to boil and simmer for 5 minutes.
• Let it cool down before blending the mix in a blender. I made a mistake of placing all the ground hazelnuts in the pot so my chunky hazelnuts were mostly gone by the time they came out of the blender.
• Place it in your ice cream machine as per the manufacturer's instruction.