I bought an ice cream maker this weekend and of course I have been tinkering with it. I love/hate ice cream because it has “sugar” in it and generally I don’t do well with sugary anything; even AIP-approved sugars like honey and maple syrup. But I like a little something here and there and if there is enough fat to temper the sugar load, I find I do fine with small portions. My favorite ice cream flavor of all time is salted caramel, specifically from bi-rite creamery in San Francisco. So here you go…a dairy free, autoimmune paleo version!
I was really wanting to get the consistency right and come close to the super high fat ice creams that stay soft even in the coldest freezer. My first batch I added coconut oil, but did not like how the ice crystals formed. This batch I used coconut manna and full fat coconut milk and I like how it came out. You should use your own salt compass to assess the salt content. I like plenty of salt in mine. So when the mixture is in the “custard” mode (or warm on the stove ) and completely mixed, taste for salt and add more then, while the salt will dissolve in the warm mixture. Be sure to let this ice cream stand at room temperature for a few minutes before scooping out after it has frozen in the freezer. I store my ice cream in a glass food container or in old yogurt containers.