Paleo Recipes – Cavegirl Cuisine

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Fig & Pear Ice Cream

Fig & Pear Ice Cream

Ingredients

  • • 12 black figs, ends trimmed
  • • 2 red pears, peeled, cored, and diced
  • • 2-3 tablespoons raw honey (taste for sweetness depending on your figs)
  • • 1/4 cup water
  • • 13.5 ounce can coconut milk
  • • 1 teaspoon vanilla or 1 vanilla bean, split lengthwise and seeds scraped
  • • 2 large egg yolks

Directions

  1. Place figs, pears, honey, and water in a medium saucepan over medium-high heat. Cook for about 8 minutes until the fruit starts to soften. Lower heat to low and continue to cook for approximately 20 additional minutes. Using a wooden spoon during the cooking time, break down the fruit until you have a slightly lumpy, thick mixture. Refrigerate for about an hour.
  2. Place coconut milk, fig mixture, and vanilla in a medium saucepan over low heat. Whisk until well-blended. Remove from heat and set aside.
  3. Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of the ice cream mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir.
  4. Refrigerate until completely cooled.
  5. Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture is blended, transfer to a freezing container/lidded bowl. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
  6. Enjoy!

    7. Optional additions...add one of these to the ice cream mixer before the last 5 minutes of taking it up:
    - 1/4 cup finely diced crystalized ginger
    - 1/4 cup chopped nuts of choice
    - 1/4 cup dark chocolate chips

Ingredients

  • 12 black figs, ends trimmed
  • 2 red pears, peeled, cored, and diced
  • 2-3 tablespoons raw honey (taste for sweetness depending on your figs)
  • 1/4 cup water
  • 13.5 ounce can coconut milk
  • 1 teaspoon vanilla or 1 vanilla bean, split lengthwise and seeds scraped
  • 2 large egg yolks

Directions

  1. Place figs, pears, honey, and water in a medium saucepan over medium-high heat. Cook for about 8 minutes until the fruit starts to soften. Lower heat to low and continue to cook for approximately 20 additional minutes. Using a wooden spoon during the cooking time, break down the fruit until you have a slightly lumpy, thick mixture. Refrigerate for about an hour.
  2. Place coconut milk, fig mixture, and vanilla in a medium saucepan over low heat. Whisk until well-blended. Remove from heat and set aside.
  3. Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of the ice cream mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir.
  4. Refrigerate until completely cooled.
  5. Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture is blended, transfer to a freezing container/lidded bowl. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
  6. Enjoy!

    7. Optional additions...add one of these to the ice cream mixer before the last 5 minutes of taking it up:
    - 1/4 cup finely diced crystalized ginger
    - 1/4 cup chopped nuts of choice
    - 1/4 cup dark chocolate chips

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