• 13.5 oz canned coconut milk or cream
• ⅓ cup xylitol, divided
• Pinch pure powdered stevia
• 1 tbsp instant coffee
• 3 large egg yolks
• ½ - 1 tsp freshly ground cardamom
• 2 tsp vanilla
• Pinch of salt

1. Combine the coconut milk, all but 1 tbsp of the xylitol, stevia, instant coffee and cardamom in a heavy bottomed sauce pan over medium-high heat. Heat until bubbles just start to form around the edge of the pan. Take off the heat and set aside.
2. While the milk is heating, whisk together the egg yolks, 1 tbsp xylitol and salt. Slowly whisk in the hot cream mixture and then return it to the sauce pan and set it back over medium heat stirring constantly until the mixture coats the back of a wooden spoon; about 5 minutes (do not allow it to boil). Stir in the vanilla and transfer to a small bowl set over an ice water bath. Allow to sit and cool stirring every 5 minutes until chilled. Cover surface of the custard with plastic wrap and place in the refrigerator overnight to intensify flavors and chill properly.
3. Once chilled, place into ice cream maker and follow manufacturer’s instructions to make ice cream. Serve immediately or put into a freezer-safe container and freeze for up to one month. Makes about 3 cups. Each serving is ½ cup.

​

Enter your text here...

• 1 cup buttermilk, room temperature
• 1 tbsp gelatin (unflavored)
• ½ cup xylitol
• 2 pinches stevia (or to taste)
• 1 tsp lemon zest
• ¼ tsp salt
• 2 cups cream, cold
• 1 cup milk kefir, cold (unflavored and homemade preferred)
• ¼ cup lemon juice
• 1 tsp vanilla (optional)
• ¼ cup raspberries (optional)
• ¼ cup blueberries (optional)

1. Sprinkle the gelatin onto ½ cup of the buttermilk in a small bowl. Set aside and allow to hydrate.
2. In a small saucepan heat ½ cup of the buttermilk with the xylitol, stevia, lemon zest, and salt over medium-high heat. Continue to heat until all the sweetener has dissolved. Add the hydrated gelatin and continue to heat for until it has dissolved completely. Remove from the heat and allow to cool for 15 minutes.
3. To the cooled buttermilk mixture add the remaining cold cream, kefir, lemon juice and vanilla. Pour the mixture into a plastic container, cover with a lid and put it in the refrigerator for at least 4 hours or overnight.
4. Place the mixture in an ice cream maker and follow manufacturer directions. Once the ice cream is done serve immediately or pack into a freezer-safe container and place in freezer. The ice cream will keep in the freezer for up to one month. Place frozen ice cream in the refrigerator for 20-30 minutes before serving and use an ice cream scoop that has been dipped in hot water to serve more easily. Makes about 1 quart; 1 serving = ½ cup. Shown served with blueberries and raspberries.

​

Enter your text here...

Buttermilk Sorbet

• 2 cups heavy cream
• 2 cups cold buttermilk
• ¼ cup lemon juice
• ⅔ cup xylitol
• 1 pinch pure powdered stevia
• 1 tsp lemon zest
• ¼ tsp salt
• ⅛ tsp xanthan gum
• 1 tsp vanilla
• Rum Caramel
• ½ cup xylitol
• ⅓ cup heavy cream
• 2 tbsp unsalted butter
• ⅛ tsp Kosher salt (up to ¼ tsp)
• ⅛-1/4 tsp xanthan gum
• 2 tsp vanilla
• 1 tbsp dark rum
• 2 peaches, diced

1. ​Buttermilk Sherbet
2. In a small saucepan heat 1 cup of the cream with the xylitol, stevia, lemon zest, and salt over medium-high heat. Continue to heat until all the sweetener has dissolved. Sprinkle on the xanthan gum whisking until slightly thickened then remove from the heat and allow to cool for 15 minutes.
3. To the cooled cream mixture add the remaining cold cream, buttermilk, lemon juice and vanilla. Pour the mixture into a plastic container, cover with a lid and put it in the refrigerator for at least 4 hours or overnight.
4. Place the mixture in an ice cream maker and follow manufacturer directions. Once the sherbet is done serve immediately or pack into a freezer-safe container and place in freezer. This sherbet will keep in the freezer for up to one month. Place frozen sherbet in the refrigerator for 20-30 minutes before serving and use an ice cream scoop that has been dipped in hot water to serve more easily. Makes about 1 quart; 1 serving = ½ cup.
5. Rum Caramel
6. Place xylitol in a heavy sauce pan over medium high heat until it liquefies. Continue to heat for 3-5 minutes or until the mixture reaches 390°F; using a kitchen thermometer. Note: the mixture may smoke but will not change color, this is normal, do not remove it from the heat.
7. While the xylitol is cooking, in a small sauce pan heat the cream until bubbles just begin to form on the outer edges of the pan. Keep warm over low heat until ready to use. (Can also simply be heated in the microwave for about 1 min till it begins to bubble on the edges.)
8. Once the xylitol has reached 390°F, remove the pan from the heat and add the hot cream (stand back as it may sputter). Whisk in the butter and salt (more may be added depending upon level of saltiness desired) until fully incorporated.
9. Sprinkle the xanthan gum over the mixture and add the vanilla and rum; whisk until smooth and thickened. Serve immediately or store in the refrigerator for up to 2 weeks in a tightly sealed container. Gently rewarm in the microwave or on low in a sauce pan. Makes ¾ cup. 1 tbsp per serving.
10. Putting it all together: Serve the ice cream with ⅛th of the diced peaches and 1 tbsp warm caramel - ENJOY!

Sorbet

• ½ cup xylitol
• ¼ cup water
• 3 cups fresh or frozen blackberries
• 1 pinch pure powdered stevia
• ½ cup cabernet wine
• 1 tbsp fresh lemon juice

1. Bring the xylitol and water over medium-high heat to a boil. Once all the xylitol has dissolved, remove it from the heat and quickly cool over an ice water bath and then refrigerate for at least 1 hour.
2. Puree the blackberries in a food processor or blender. Strain through a fine mesh strainer to remove the seeds. You should have about 22oz of blackberry puree.
3. Add the syrup, stevia, cabernet and lemon juice; whisking to incorporate all ingredients.
4. Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes eight ½-cup servings.