Real Ice Cream

Real Ice Cream without any added flavor. Delicious! via Once Upon a Time in a Bed of Wildflowers

 

*** Note this post is also part of Real Food Birthday Party (plus Ice Cream Recipe). It has been slightly updated, and given a page of its own for simplicity’s sake.***

When my husband and I were in Scotland, we discovered something wonderful: ice cream. Plain and simple ice cream. It didn’t have an ingredients list a mile long (containing, to be frank, some pretty scary stuff from high fructose corn syrup to antifreeze); it didn’t even have any flavoring. It was just plain and simple and delicious.

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This is my basic recipe (adapted from the one in Nourishing Traditions) to mimic the wonderful confection we had in Scotland, and the base of every ice cream recipe I have made so far. It uses only wholesome, real food ingredients… and is pretty darn close to a health food. No? Okay… but there is nothing in here that you need to feel guilty about when you indulge in a nice bowl of ice cream on a semi-regular basis! 😉

Real Ice Cream

3 egg yolks from pastured hens

1/2 cup pure maple syrup OR 1/3 cup raw, local honey

1 tablespoon arrowroot powder (like this)

1 teaspoon gelatin (like this) — technically the gelatin is optional, but I have taken inspiration from the Homestead Lady, and always use it in my ice cream recipes — it keeps the ice cream from freezing rock-solid!

3 cups of the best heavy cream you can find (ideally from grass-fed cows; and not ultrapasteurized) — you can, if you like, substitute up to one cup of the cream with a cup of whole milk… but it won’t be nearly as delicious, or as creamy

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.

Chill for a few hours, until ready to make the ice cream. (You’ll need to give it a quick stir, as the honey, especially, tends to settle.) Pour into an ice cream maker and process according to the instructions. This is the ice cream maker we have, and I love it!

This recipe makes about a quart of the creamiest ice cream… with only the barest hint of maple or honey flavor.

For some of my other homemade ice cream recipes, be sure to check out:

Cherry Chocolate Chunk Ice Cream

Apple Rhubarb Sauce with Vanilla Ice Cream

Mint Chip Ice Cream with Fresh Mint

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If you liked this post, you might also like:

Easy-Peasy YogurtWarm Milk SquareRice Pudding with Rose Water / Once Upon a Time in a Bed of Wildflowers

 

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6 Responses to Real Ice Cream

  1. tessa` says:

    I wish I could take credit for the gelatin idea but I read it somewhere…I can’t think where now but I’m glad you like it! Plus, its just another reason to eat ice cream – I HAVE to eat the ice cream because it heals my gut, right? Now, if I can just swing eating in Scotland, that would be awesome!

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