Hey y’all… It’s the holidays and here in Southern California (unless you live in the mountains), it’s ice-cream season year round. And what says the holidays more than egg-nog?
Personally it’s always been a bit too sweet and thick for my taste, like someone took pancake batter and put it in a glass… However, I’m cooking for the whole fam and everyone wants to be apart of the scene. So… I went in search of a dairy free egg-nog recipe that was GAPS legal and although there are several legal egg-nog recipes, (like this one from GAPS journey), I couldn’t find any straight up, easy capreezy, lemon squeezy GAPS ice-creams but this one from Plated with Style is pretty darn close.
In fact the only modification you would need to insure it GAPS/SCD friendly is changing the Coconut Sugar to honey. Though coconuts, coconut flour, cream and oil are all GAPS/SCD legal, I couldn’t find any information to confirm or deny whether or not Coconut Sugar is allowed. So it maybe all the way legit for all I know. Personally, I used coconut and palm sugars a few times prior to going GAPS and didn’t really care for them. They’re very dry and not as sweet. In this article by Gluten Free Real Food they go into greater detail about the pros and cons of coconut sugar, apparently it has a lower glycemic index than most other sweeteners but as I mentioned it’s also not as sweet which means you’ll probably end up using more, so honey was the only replacement I had to make. I also added more coconut milk in lieu of almond milk. On GAPS/SCD, the only almond milk that is allowed are homemade but since my kiddo is a bit oxalate sensitive I try to keep almonds to a minimum.
And as I promised in the title there’s tips for adults too, if you are a GAPS adult or doing the diet along side your child then you may find it interesting that ‘yes’, bourbon is SCD / GAPS legal and can be a tasty additive for an adult version of this recipe.
Alcohol of course isn’t the best way to heal your gut dysbosis but since it is the holidays you can check out the SCD legal list put together beautifully by the good people at the SCD lifestyle blog.. I was a bit disappointed to find that Cognac and Brandy are on the illegal list which means I’ll need to modify my mulled wine recipe but that’s for another blog..
Oh and last but probably most important issue to bring up is what to do if you have an egg allergy. I was surprised to find out from our nutritionist that most egg allergies are to chicken eggs only and not necessarily to other types of eggs. My son has a slight allergy to egg whites and since this recipe calls for yolks it shouldn’t be a problem; however, I find rotating foods to be essential at keeping allergies at bay. If you’re GAPS/SCD or Paleo I’m sure you’ve noticed that there are a lot of recipes that call for eggs. In some situations you can use a flax, chia or gelatin egg but they won’t work for everything. In that case there are non-chicken eggs that are just as tasty and even more nutritious. It costs quite a bit more but is worth it once in a while to switch up and use quail or duck eggs. You can find these pretty cheap at your local market or online at Local Harvest. It takes about 1 duck egg to equal 2 chicken eggs and 5 quail eggs for one chicken egg.
Now enough of the talkie talk.. Time to celebrate and eat…
Be well and Happy Holidays!!
- 1½ cups of Full Fat Coconut Milk or Heavy Coconut cream
- 1 cup of Coconut Milk
- 1/4 cup of (or to taste) Honey
- ½ teaspoon of Ground Nutmeg
- ¼ teaspoon of Cinnamon
- 4 Egg Yolks (Organic pasture raised)
- 3 Tablespoons of Bourbon (optional)
- Heat the coconut milk/cream, almond milk, coconut sugar, and spices on low heat until the edges are bubbly. Do not boil.
- Slowly add about ¼ cup of the warm cream into the egg yolks while mixing.
- Slowly, very slowly, pour the egg mixture into the rest of the warm cream while mixing.
- Increase the heat to about medium low and continue mixing until the temperature reaches 160F. About 2-3 minutes.
- Mix in the bourbon and adjust spices.
- Chill the mixture in the refrigerator until it reaches 40F. About 4 hours.
- Process the chilled ice cream according to your machine’s directions 🙂
- Place the mixture in freezer friendly pan, preferably a steel pan.
- Chill the mixture for about an hour in the fridge.
- Mix and transfer to the freezer.
- Freeze and mix every 30 minutes until you can’t stand it anymore.
- Face dive into the rich creamy goodness.