We’re calling it: Summer 2024 is the *official* Summer of Champions.
Here at Well+Good, we’re celebrating the incredible athletes, coaches, and stories behind the Paris Olympics and the U.S. Open tennis championships. Tap in as we shine a spotlight on everything from the fitness routines and self-care practices of today’s top athletes to the larger cultural conversations inspired by this summer’s spectacular events.
When American B-girl Sunny Choi isn’t killing it on the dance floor…
When American B-girl Sunny Choi isn’t killing it on the dance floor, she’s likely experimenting in the kitchen. In a recent conversation, Choi unveiled her deep passion for food, loving to cook as a way to unwind after a long day.
This year, Choi is set to compete in the Paris 2024 Summer Games, marking breaking’s official Olympics debut. In anticipation of the event, Choi has partnered with Incredible Egg for their “Meant to Be Broken” campaign, where she shares her favorite egg-filled dishes, including her homemade “Custard Freeze, Sunny Style” ice cream.
Experts In This Article:
Sunny Choi, American breakdancer competing in the Paris 2024 Olympics
Custard Freeze, Sunny Style Recipe
Yields 4 to 6 servings
Ingredients:
- 1 (13.5-ounce) can coconut cream
- 2 egg yolks
- 1/4 cup honey
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Instructions:
- Heat coconut cream in a pot over medium heat to 170°F.
- Temper the egg yolks and then add egg yolk mixture back into the hot coconut cream.
- Continue to whisk mixture over low heat for 2 to 3 minutes until mixture thickens slightly.
- Remove pot from heat and place in an ice bath. Cool mixture.
- Once cooled, freeze mixture.
- Thaw mixture at room temperature, then process in a food processor or blender until reaching soft serve ice cream consistency.
- Serve immediately or freeze for later enjoyment.
Enjoy this delicious and lactose-free treat made by Olympic hopeful Sunny Choi!
