This morning Rebecca and I made a batch of vanilla ice cream. It is the Nourishing Traditions recipe. I never knew making good ice cream could be this easy. I mixed all the ingredients by hand in a large measuring cup and poured it into my ice cream maker. It took about 20 min. from start to finish (with Rebecca helping) to have yummy ice cream. I haven’t gotten a chance to shop for arrowroot yet, so I added about a tsp. of cornstarch. But it’s probably not necessary. And I also haven’t had a chance to pick up really good cream. But even without that I know this is still way better for us than just about any ice cream I can buy. It doesn’t even have sugar in it, just maple syrup. And it tastes unbelievable! I can’t wait to try some when it’s totally firm. I didn’t end up adding any carob chips to it, but I will when I make it again sometime. Now I just need to make some carob sauce to pour over top 🙂 The homemade chocolate sauce (using good ingredients) I have in the fridge will have to do for now 🙂 Hopefully once I get all the good/correct ingredients I’ll calculate the cost to see how this compares to buying ice cream. I didn’t end up taking any pictures after it had firmed up and then we scooped some out. It scooped very nicely. And is so so good!
Vanilla Ice Cream
Makes 1 quart
3 egg yolks
1/2 cup maple syrup
1 Tbsp. vanilla extract
1 Tbsp. arrowroot
3 cups heavy cream, not ultrapasteurized
Beat egg yolks and blend in remaining ingrdients (I just did this all by hand with a whisk). Pour into an ice cream maker and process according to instructions (It took about 15 min. in my Kitchen Aid ice cream maker attachment). Transfer to a shallow plastic container, cover and store in freezer.