The Pixie is about to turn six… and we had her birthday party this weekend.
(This, by the way, is my excuse for not having the article I meant to write written… as in, it’s barely begun… and the fact that this post is going up now… or at least soon.)
It was a small party; just a few of our closest (geographically, not in terms of affection) family and friends. I made chicken soup with a nice, pastured chicken and a bunch or organic vegetables. There was hummus and a platter of vegetables and cheese and fresh-from-cold-storage local apples.
I made chocolate chip cookies.
And ice cream.
There were even cupcakes. Real Food cupcakes. With the world’s most delicious–naturally PINK, no less–frosting in the world.
For a while, I wasn’t sure there was going to be a cake. The Pixie was dead-set on the cookies and ice cream; the cake was optional, she told me.
“I can go to the bakery in the morning,” my husband said later Saturday night, as he poured me a glass of wine. “We will all survive white sugar and flour, just this once.”
He was right, of course, and the idea was extremely appealing, I have to admit.
Bakery. Him. Go.
Not my problem.
But then I remembered these cupcakes from Weed ’em and Reap. Delicious!
I would also like to take a second to point out that cake mixes are silly. It only took me a few minutes–which included stopping half way through to put Alice in Wonderland on–to get the cupcakes into the oven.
So the Pixie got to blow out her candles on a cake after all!
Ice Cream Recipe
When my husband and I were in Scotland, we had ice cream. Ice cream without vanilla, chocolate, strawberry, or any other flavor. Just rich, delicious cream and sugar. Mmmm…
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I adapted this recipe from the one in Nourishing Traditions.
3 egg yolks (please use eggs from pastured hens)
1/2 cup maple syrup (my brother makes mine, but you can buy good-quality maple syrup here)
1 tablespoon arrowroot powder (like this)
Update: I always add 1 teaspoon of gelatin (like this) too.
3 cups of the best heavy cream you can find (not ultrapasteurized)
Beat the egg yolks, then blend in the rest of the ingredients. I don’t know if it makes a difference, but never use an electric mixer–only a whisk–to mix my ice cream.
Pour into an ice cream maker and process according to the instructions. This is the ice cream maker I have, and I love it.
Makes one quart of the creamiest ice cream… with only the barest hint of maple flavor. Mostly all you taste is the cream, and the sweet.
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