COCONUT ICE CREAM
- 2 cups boiling water
- 2 cups coconut powder (www.wildernessfamilynaturals.com) or unsweetened canned coconut milk (oriental food aisle of the grocery store). The powdered comes out less expensive per cup and has lots of uses for baking, sauces, and as a milk substitute.
- 1/2 cup honey
- 2 eggs
- 20 drops of stevia, plain or flavored (I used vanilla)
- 1 Tbs vanilla extract
Put the water and eggs in the blender on high until it is steaming and forming custard. A spoon dipped in will be coated when the custard starts to form. You can also do this on the stove top with constant stirring. Then add the remaining ingredients and place in a large bowl (or ice cream maker. If using ice cream maker, follow the directions like any other ice cream). If using a bowl, place it in the freezer and stir every 30 minutes until hardened. I believe the bowl method is easier and has less mess for clean up.