woah, I had no idea it was SO low in cals. Love it even more now ;)
:):):)
Okay, so I’ve been following this blog for God knows how long, and it has literally given me the most self confidence ever. Two weeks ago I would have never thought of tying my shirt back and taking a risque photo like this.
My name is Liz, I am a US size15-17 depending on the company, I’m not exactly sure how much I weigh, but I’m in the 205-208 range. And I am completely okay with my body right now!
I just want to thank everybody on this blog for helping me overcome my self confidence problems. <3
My blog is here.
Berry Bliss ice-cream- gluten-free, dairy-free, and naturally sweetened :)
Berry Bliss Ice Cream
Serves 42 large organic egg yolks
1/3 cup coconut sugar
2 tablespoons honey or Grade B maple syrup, divided
1 (13.5 ounce) can coconut milk (full fat)
1 cup chopped fresh strawberries
1/2 cup fresh blueberries
pinch of sea saltSet a glass bowl over a pot of simmering water, but do not let the bottom of the bowl touch the water. Add the egg yolks, coconut sugar, 1 tablespoon of the honey, and 1/4 cup of the coconut milk. Cook, stirring constantly, for about 5 minutes.
Add the rest of the coconut milk. Continue to stir and cook for another 5 minutes. Remove from heat. Strain the custard through a fine mesh strainer into a bowl. (Discard anything caught in the strainer.) Cool to room temperature, then refrigerate for at least 4 hours or until thoroughly chilled. Can be made up to 1 day in advance.
In a small pot over medium-low heat, combine the strawberries, blueberries, salt, and remaining tablespoon of honey. Cook, stirring often, until the berries have begun to break down and their juices have thickened, about 10 minutes. In a food processor or blender, pulse the berry sauce briefly to yield a coarse puree. Set aside to cool.
Freeze-churn the custard in an ice cream maker for 15-20 minutes. (See note below.) With the machine running, add the cooled berry sauce and continue to freeze-churn for another 5 minutes until fully incorporated.
Serve immediately for soft-serve ice cream, or transfer to a sealable container and freeze for 2-3 hours for firmer ice cream.
I would totally serve a nutella something on these things. They are perfect for desserts too.
