Wednesday, July 30, 2014

Radically Natural Recipe: Vanilla Ice Cream

The intense summer heat, combined with no air conditioning, means one thing around here:  Ice cream for dinner!  Vanilla ice cream requires no use of heat, so it is our crowd's current favorite.  An all-cream (or mostly all cream) version helps keep kids full until morning.  The extra spices enhance the vanilla flavor.  Sometimes we make an eggnog version, sometimes a Mexican vanilla.  Here's our latest iteration.  It is quite rich, so start with small servings.

Real Vanilla Bean Ice Cream

4 cups raw grass-fed cream
1 cup raw grass-fed whole milk
1/4 to 1/2 cup honey (to your taste, we prefer less sweetness)
4 egg yolks
2 tsp. organic ground vanilla beans (purchase pure vanilla powder from Mtn Rose Herbs or Amazon)
Generous sprinkles of cinnamon and nutmeg

Gently whisk all ingredients (you don't want to blend or beat, this adds air/foam), then chill mixture for a few hours.  Pour chilled mixture into your running ice cream maker, follow instructions for your unit, and Enjoy!