The Enchanted Mexican Creamsicle

Allergens

Eggs, Dairy (Coconut Milk)

Ingredients

• 2 cups coconut milk
• 1 cup fresh orange juice
• 4 large egg yolks
• 6 tablespoons honey
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Zest of one orange
• Ice cream cones (6)
• Orange slices for garnish

Instructions

1. In a medium saucepan, combine the coconut milk and fresh orange juice over medium heat. Bring to a simmer.
2. In a separate bowl, whisk together the egg yolks, honey, salt, vanilla extract, cinnamon, nutmeg, and orange zest.
3. Gradually add a small amount of the hot coconut milk mixture to the egg yolk mixture while continuously stirring. This is known as tempering.
4. Pour the egg yolk mixture back into the saucepan with the remaining coconut milk mixture and cook over low heat, stirring constantly until it thickens slightly, approximately 5 7 minutes. Do not allow to boil.
5. Remove from heat and strain the mixture through a fine mesh strainer into a clean bowl. Allow to cool for about 10 minutes before transferring to an airtight container, and refrigerate for at least 4 hours or overnight.
6. Once fully chilled, pour the mixture into an ice cream maker and process according to manufacturer's instructions.
7. After the frozen treat is ready, fill each cone with the creamy Mexican Creamsicle and place them upright in a freezer safe container, returning to the freezer until ready to serve.

Chef’s Insight

The fusion of cinnamon and nutmeg in this dessert pays homage to traditional Mexican hot chocolate recipes, while the creamy texture is reminiscent of classic ice cream cones.

Notes

The use of coconut milk provides a creamy base while remaining dairy-free and Paleo-friendly.