I decided to make Ice Cream today — I’ve been thinking about it for awhile, days, that is.
This is what I made:
Vanilla Ice Cream
3 Egg Yolks
1/2 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1 Tablespoon Arrowroot
3 Cups Heavy Cream, preferably raw, not ultrapasteurized
Beat egg yolks and blend in remaining ingredients. Pour into an ice cream maker and process according to instructions.
Makes 1 quart.
From Nourishing Traditions, page 550.
I have a Cuisinart Ice Cream maker. I don’t make Ice Cream very often, but do so more in the Spring/Summer than any other time of the year. I haven’t had the devise that long though (a couple of years or so) and didn’t make ice cream before owning one (though I’ve long wanted to have that ability.)
I used raw cream, we get milk from a farm and I save some cream off of most gallons I open.
There is a lovely recipe for “Lemon Sherbet” on page 553 of NT, and I want to make that soon, but need to make some Piima Milk first, it calls for that … I haven’t had any Piima made up in a couple of years and have been thinking of getting some going lately, and so now that I was looking through the frozen dessert section of NT, I see I really have a need to get some going …!
I love lemon icy stuff.
We were at Epcot in Feb. and I wanted a Lemon Italian Ice all day, and DH finally went to get us all some after dark, and the guy said they only had Gelato left — and nothing lemon at all. 🙁 So I’m still hungering for some frozen lemon goodness.
So my next task is to gather enough heavy cream to make some Piima Cream that will be the “starter” for other Piima things, it is so good, I really love the flavor it brings out in cream and milk, which I then use in different ways in the kitchen. I don’t get a lot of cream though, since I’m taking it off the top of the Jersey milk we get. It’s a matter of “cream” costs so much more than milk, but whole milk as a lot of cream in it, (speaking of raw dairy) and isn’t so very costly — FWIW.