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French Silk Ice Cream
Prep Time: 7 minutes, plus time to churn yield: 6 servings
A woman mentioned to me that she didn’t want to be a “stick in the mud” mom for not taking her kids to those frozen yogurt shops that are popping up on every corner. When I was a teenager, I mistakenly ate fat-free frozen yogurt for dessert thinking that it was a safe “diet” food. Nope, it isn’t! At one of the top frozen yogurt chains, the ingredients for vanilla yogurt powder are pure crystalline fructose, dextrose, maltodextrin, nonfat milk, yogurt powder, and micro-encapsulated probiotic (Lactobacillus sporogenes) .
And have you seen the prices at those places?! I often get questions about the cost of the ingredients I recommend. I calculated the price of my ice cream recipe with top-notch ingredients like organic coconut oil and farm-fresh organic eggs. The result: $3.13 per pint. Not bad considering that Ben & Jerry’s costs about $4.00 a pint and Cold Stone Creamery’s costs $7.50 a pint—and it has 2 grams of trans fat!
You can buy most of the ingredients used in my recipes in bulk and store them in a chest freezer to lower the cost even more. And ice cream tastes so much better when you make it fresh at home!
½ cup plus 2 tablespoons coconut oil (or unsalted butter if not dairy-sensitive) , softened
½ cup unsweetened cashew milk (or water if nut-free)
¼ cup MCT oil
4 large eggs
4 large egg yolks
Seeds scraped from 1 vanilla bean (about 8 inches long) , or 1 teaspoon vanilla extract
¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here) ¼ cup unsweetened cocoa powder ½ teaspoon fine sea salt special equipment
Ice cream maker
Combine all the ingredients in a blender and blend until very smooth. Taste and add more sweetener, if desired.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions, and watch the magic happen! Serve immediately or store the ice cream in an airtight container in the freezer for up to 1 month. tips: If you prefer a dark chocolate ice cream, you can add another ¼ cup of unsweetened cocoa powder.
To make this ice cream even more decadent, drizzle it with the chocolate sauce from my Death by Chocolate Cheesecake (see here) .
Country-Fried Steak and Gravy
Prep Time: 10 minutes (not including time to make fauxtatoes or rice) cook time: 10 minutes yield: 4 servings
4 (4-ounce) bottom round steaks
2 teaspoons fine sea salt
1 teaspoon ground black pepper
1 large egg
1 cup powdered Parmesan cheese
½ teaspoon paprika
1 teaspoon cayenne pepper
½ cup ghee (or coconut oil if dairy-free) , for frying
1 tablespoon ghee (or coconut oil if dairy-free) 2 tablespoons minced onions
1 clove garlic, minced
4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free) , softened
½ cup beef or chicken bone broth, homemade (here) or store-bought
Fine sea salt and ground black pepper
1 batch Mashed Fauxtatoes (here) (or Cauliflower
Rice, here, if dairy-free) , for serving (optional) Chopped fresh parsley, for garnish
Melted ghee (or avocado oil if dairy-free) , for drizzling
To tenderize the steaks, pound them until they are ¼ inch thick. Sprinkle both sides of the steaks with the salt and pepper.
Beat the egg in a shallow bowl. Place the Parmesan cheese, paprika, and cayenne pepper in another shallow bowl and stir well to combine. Divide the Parmesan mixture between 2 separate bowls so you can do a dry, wet, dry dipping of the steaks.
Dip a steak into the first bowl of Parmesan mixture, then into the egg, then into the second bowl of Parmesan mixture, using your hands to coat all sides of the meat well. Place the coated steak on a clean plate and repeat with the remaining steaks.
Place the ¼ cup of ghee in a large cast-iron skillet over medium heat. When hot, add the coated steaks, working in batches if necessary. Cook for 2 minutes or until golden brown, then flip and cook for 2 minutes on the other side. Repeat until all the steaks are cooked. Place the cooked steaks on a warm serving platter and tent with foil to keep warm.
To make the gravy, wipe the skillet clean. Melt 1 tablespoon of ghee in the skillet. Add the onions and garlic and sauté over medium heat for 3 minutes or until the onions are translucent. Use a whisk to stir in the cream cheese, whisking until no clumps remain. Slowly add the broth while whisking. Cook, stirring constantly, until the mixture comes to a gentle simmer and is smooth. Reduce the heat to medium-low and continue to simmer, stirring constantly, for 2 minutes or until thickened. Season to taste with salt and pepper.
Remove the foil from the serving platter and cover the steaks in the gravy. Serve over mashed fauxtatoes, if desired, and garnish with chopped parsley and a drizzle of melted ghee.
Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. busy family tip:
Ask your butcher to tenderize and pound the steaks thin so all you have to do is dip them in the breading and fry them for a tasty dinner!