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Ray Peat Ice Cream Recipe

charlie

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"I blend an egg (warmed to 40 degrees C) with a cup of sugar (also warmed) and a cup of coconut oil until it's smoothly emulsified, and maybe half a cup of powdered milk for extra texture, then add milk to fill the blender (total volume a little over a liter), with strong coffee or orange juice for flavor, or other fruit or vanilla, etc. The high oil content, and powdered milk, make it freeze without crystallizing, so the ice cream machine isn't necessary."
--Ray Peat
 

charlie

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Here is another ice cream recipe I found online that I am going to try.


4 eggs (seperated)

1/2 pint cream

1/2 cup sugar or honey

vanilla essence



Beat cream until very thick.

In another bowl beat egg yolks, sugar/honey & vanilla until pale &

thick - then mix with the cream.

In another bowl beat egg whites until stiff, fold with cream mixture &

freeze.
 

juanitacarlos

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Charlie said:
"I blend an egg (warmed to 40 degrees C) with a cup of sugar (also warmed) and a cup of coconut oil until it's smoothly emulsified, and maybe half a cup of powdered milk for extra texture, then add milk to fill the blender (total volume a little over a liter), with strong coffee or orange juice for flavor, or other fruit or vanilla, etc. The high oil content, and powdered milk, make it freeze without crystallizing, so the ice cream machine isn't necessary."
--Ray Peat

I made this - it was sensational! Thanks for posting Charlie. :D
 

charlie

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:rockout
 

Dutchie

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Would love to make my own (probiotic) hopefully delicious icecream,as Haagen Dasz isn't for sale in the neighborhood.
I can't get powdered milk or cream,so I was wondering if I can substitute the cream or milk with buttermilk,coconutmilk or kefir?
 

AnnaO

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Anyone tried making Peat´s ice cream with coconut milk and no egg?
 

Dutchie

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AnnaO said:
Anyone tried making Peat´s ice cream with coconut milk and no egg?

Don't know about coconutmilk but think it'll be possible,I did stumble upon this recipe however:

half small banana, 2 2 tablespoons coconutbutter/cream (not sure if she means 2 or 22),1 tblspoon sugar and cinnamon to taste. Blend it all to a smooth consistency,transfer to a tray and put in fridge till it hardens.
I imagine you could leave out or substitute banana for other fruit,I guess
 

Beebop

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Blackcurrant Ice Cream (with added gelatine)
After asking questions about berries in another thread, last night I made blackcurrant icecream and it's SERIOUSLY delicious.
Using Ray Peat's ice cream recipe minus the powdered milk, plus:

250g frozen blackcurrants
225g sugar
A bit of water to wet the pan
Cook for 40 mins, strain through sieve.

(The strained berries made a lovely gummy jam on their own.)

Add berry jam to ice cream mix,
Also add gelatine: enough to set 570ml/1 pint of liquid.

Ice cream is bright purple, delicious, with a heavenly texture :claporange

n.b. when cooking sugar, wait until all the sugar is dissolved before bringing to the boil.
 

Dutchie

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I know there are a lot op peatarians who like haagen dasz vanilla,but saw today at their site tat. It contains transfats.....is that true?i wonder from what seeing the ingredients
 

montmorency

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Charlie said:
Here is another ice cream recipe I found online that I am going to try.


4 eggs (seperated)

1/2 pint cream

1/2 cup sugar or honey

vanilla essence



Beat cream until very thick.

In another bowl beat egg yolks, sugar/honey & vanilla until pale &

thick - then mix with the cream.

In another bowl beat egg whites until stiff, fold with cream mixture &

freeze.


I like the relative simplicity of this (in comparison to another recipe I was using that called for the cream to be heated, so it means you need to leave it to cool, and/or mess around with ice baths before you can put it in to freeze). I also like the fact that it makes use of the whites.

I have a batch using the above recipe freezing away now.

(I couldn't get the whites to stiffen though - possibly contaminated with yolk? - I don't know if that will hurt the ice-cream, but it's another reason why I would be terrible at making meringue).


My egg separation skills leave something to be desired - I used the funnel technique. I suppose if I start making ice-cream on a regular basis, it might be worth investing in one of those egg separator gadgets.

EDIT:

egg white stiffening tips

I was beating by hand which perhaps didn't help, and perhaps it was yolk contamination that was a problem.

EDIT2:

stiffen egg whites by hand
 

charlie

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To separate white, I crack the egg, then juggle the yolk back and forth between the 2 shells. The white peels right off.
 

montmorency

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Charlie said:
To separate white, I crack the egg, then juggle the yolk back and forth between the 2 shells. The white peels right off.

That looks great when other people do it.... :):
But I am the original Mr Clumsy....

Will give it a try next time though.
 

charlie

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:rolling

I do it every morning now so I guess I got practice. I think after doing it a few times you will get the hang of it.
 

stbarnes09

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4 eggs (seperated)

1/2 pint cream

1/2 cup sugar or honey

vanilla essence



Beat cream until very thick.

In another bowl beat egg yolks, sugar/honey & vanilla until pale &

thick - then mix with the cream.

In another bowl beat egg whites until stiff, fold with cream mixture &

freeze.

I made this recipe tonight, it was definitely the best recipe! I made a quadruple batch, but used 12 eggs, not 16, just because I didn't want to use up all my eggs. I was wondering about adding gelatin to it. Has anyone ever done that?
 

jaguar43

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Oct 10, 2012
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Charlie said:
"I blend an egg (warmed to 40 degrees C) with a cup of sugar (also warmed) and a cup of coconut oil until it's smoothly emulsified, and maybe half a cup of powdered milk for extra texture, then add milk to fill the blender (total volume a little over a liter), with strong coffee or orange juice for flavor, or other fruit or vanilla, etc. The high oil content, and powdered milk, make it freeze without crystallizing, so the ice cream machine isn't necessary."
--Ray Peat


What does it mean to warm ?
 

jaguar43

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Charlie said:
"I blend an egg (warmed to 40 degrees C) with a cup of sugar (also warmed) and a cup of coconut oil until it's smoothly emulsified, and maybe half a cup of powdered milk for extra texture, then add milk to fill the blender (total volume a little over a liter), with strong coffee or orange juice for flavor, or other fruit or vanilla, etc. The high oil content, and powdered milk, make it freeze without crystallizing, so the ice cream machine isn't necessary."
--Ray Peat

How do you warm the blended egg and sugar ? on a pan ?
 

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