2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and crickets are coated.
3. Transfer immediately onto a sheet of parchment paper and separate the crickets right away.
2 cups heavy whipping cream
2 cups half-and-half cream
1 cup coconut sugar
2 teaspoons vanilla extract
Time: 3.5 hours
Step 1: Prep Your Pan
Freeze an empty freezer-safe shallow bowl or pan. Avoid any material that might shatter.
Step 2: Mix It Up
In a large bowl, stir all the ingredients until the sugar is dissolved.
Tip: For the smoothest texture, make sure the sugar is completely dissolved before you freeze.
Step 3: Freeze
Transfer the mixture into the cold pan and stick it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much.
Step 4: Back to the Freezer
Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. Once it’s frozen, the mixture should be smooth and creamy.
If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.
Store the ice cream in a covered freezer container and mix in flavours as you want them for each serve.
Highly recommend sprinkling chopped crickets on top of your ice cream to keep them crunchy, and get the most of the sweet nutty flavour.