The end of Summer brings many things-
Changes to this website.
Indeed, RenegadeKitchen.com has undergone some maintenance to streamline the video content. I’m opting to pull everything from my Vimeo channel now, which offers an easier player and (hopefully) easier viewing.
All good change needs an exciting launch, so for the new video player I’m featuring my first sponsored cooking segment! I’ve been working with the National Foundation for Celiac Awareness since February and together we’re producing cooking segments called Alternative Appetites. Thai Kitchen jumped on board and is our very first sponsor, which offers them a cozy place in my heart as well as a two part video using their coconut milk. I’d be a jerk if I didn’t tell you that I’ve been using their products in my kitchen for years. Thai Kitchen makes curry pastes, fish sauce and noodles, but my one true love will always be coconut milk. Everything on this website is gluten free and dairy free and more often than not my favorite replacement for whole milk is coconut milk.
If you haven’t cooked with coconut milk before, get with the program. How can you live without curry? How, I ask you?!
Unfamiliar with coconut milk’s sweet applications? Let met help you. Rice pudding, flan, frozen custard, lemon curd, sponge cake-I use coconut milk in each recipe. And just this summer@andrewhyde introduced me to the de facto Paleo dessert: coconut milk poured over fresh fruit. Duh. It is deltastico.
I developed this frozen custard at the beginning of the summer, just when the weather started to boil. And guess what? It carried me through the sweaty-mess months of mid-summer in NYC. Frozen custard is easy to customize with anything you have in your cupboard, so start whisking the eggs now. Chocolate, jam, fresh fruit, mint extract, espresso, vanilla, ginger-if you have a hard time thinking of flavors you might want to get a brain scan.
Make a double batch, you’re gonna want to eat half of it out of the bowl.
Free of Gluten, Dairy, Soy, Corn, Nuts and Tree Nuts.
- 2 cups Coconut Milk
- 1 teaspoon Vanilla Extract
- 4 ounces Dark Chocolate (dark, milk, white, it’s all good)
- 3 whole Eggs
- 2 Egg Yolks
- 1/3 cup Sugar
- Pinch Salt
- Whisk the coconut milk and vanilla extract together in a sauce pan and set it over low heat with the chocolate. Stir the milk until the chocolate is melted. Beware! Do not burn the chocolate! Chocolate never hurt you.
- In a separate bowl whisk the whole eggs, egg yolks, sugar and salt until frothy, pale yellow and slightly thickened.
- Whisk the egg mixture into the warm chocolate milk. Drizzle the egg slowly into the milk and whisk like a machine. The last thing you want is chocolaty scrambled eggs.
- Continue to whisk the now combined egg/milk mixture for 5-6 minutes over medium heat. You want to make sure the eggs are cooked without turning the liquid into pudding. The higher the heat, the more danger of pudding-ing. When the liquid is very hot to the touch take it off the heat and let it cool for 20 minutes before setting it in the fridge to chill. Let it chill for at least 4 hours before putting it in your ice cream machine.
- When the custard base is cool, follow the instructions of your ice cream machine to reach deltastico results!
Prep. Time: 20 minutes
Churning Time: 20-30 minutes
Yield: 1 quart