Homemade Vanilla Ice Cream

Happy 2010 everyone!

The recipe for this lovely ice cream actually comes from a fellow food blogger, Kelly - over at Kelly the Kitchen Kop. She adapted Sally Fallon's famous raw milk ice cream recipe from her book Nourishing Traditions. It was originally suited for an ice cream maker that makes only 1 1/2 quarts of ice cream, but both Kelly and I have the same ice cream maker, which makes a full 2 quarts of ice cream.

I made this recipe several times this summer since I asked for the ice cream maker as an early birthday present. I wanted to be able to use the ice cream maker during the summer before I went off to school. Mom and Dad agreed, and later everyone reaped the benefits because I made several batches of all kinds of flavors of ice cream!

The very first one I attempted was vanilla. It is so delicious!

Sally Fallon's Vanilla Ice Cream

recipe adjustments courtesy of Kelly the Kitchen Kop

4 egg yolks - grass-fed from our local farm

2/3 cup real maple syrup

4 cups raw heavy cream

2/3 cup raw whole milk

3 Tbsp. vanilla

1 1/2 T arrowroot starch

dash sea salt

To make your ultra-nourishing ice cream:

1. In a large bowl, whisk together egg yolks, arrowroot, maple syrup and sea salt.

2. Then pour in your heavy cream and milk into the same bowl and whisk vigorously.

3. Pour into your ice cream maker per manufacturer's instructions.

Ice cream making tips:

1. Have all of your ingredients very cold. Usually taking the cream and milk from the refridgerator is fine, but for some extra quick freezing action put them into the freezer while you are assembling the other ingredients.

2. Don't take out the frozen ice cream bowl until you are ready to pour in your ingredients and start churning.

3. Insulate the top (there is a hole) by covering the ice cream maker with a "tin foil hat." This keeps the cold in and your ice cream will freeze up much quicker, around 20-25 minutes. I've found that, not doing this increases churning time.

This ice cream is perfect with some homemade chocolate sauce and fresh whipped cream! It is also quite versatile, since its vanilla, so try folding in your favorite ingredients... blueberries, chocolate chips, peanuts - whatever you like.

I am sorry for the lack of pictures; after my next batch (which I know will be soon because I have REAL vanilla beans that were given to me for Christmas) I will certainly post some!

You won't be able to keep this ice cream in the freezer!