Some families have the rule, “eat everything on your plate or you don’t get dessert”. In our family, if anyone doesn’t like the dinner (as long as they actually taste it) there’s no problem because dessert is just as nourishing as the meal. With whole raw eggs, raw cream and natural sweetening, our ice cream is a delicious, nutritionally dense wholefood. Since most ice cream is poisonous, I ask the kids to say no to all other forms of ice cream, and promise to feed them this recipe til the cows come home.
We use raw cream which is very expensive, but worth it. Using real cream, you won’t need to eat much at once. A couple of tablespoons is enough to satisfy most adults.
- 3 egg yolks
- maple syrup or rapadura to taste.
- 1 tablespoon vanilla extract
- 3 cups heavy cream (raw is best)
- optional: a splash of raw milk to make a soft serve version using an ice cream maker.
Beat egg yolks and blend in remaining ingredients. Pour into an Ice Cream Maker and process according to instructions. If you don’t have an ice cream maker: blend and freeze, take it out after 1 hour and beat by hand vigorously, repeat every hour until complete (usually 5-6 hours).
Of course there are variations like, chocolate (using organic fair trade cocoa), chocolate chip (rapadura chocolate), and adding berries or coconut.
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About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular orderâ€¦well maybe ice cream first).