Friday, January 1, 2010

Homemade Vanilla Ice Cream.

Happy 2010 everyone!

The recipe for this lovely ice cream actually comes from a fellow food blogger who 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!

    recipe from Kelly

    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 extract
    1 1/2 Tbsp  arrowroot starch
    dash  unrefined sea salt

To make your vanilla 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... I never got a chance to snap some before we ate it up! After playing with this recipe a little more, I've adapted my own French Vanilla Ice Cream recipe, which is now my go-to recipe as the base for all my ice cream endeavors. Go there for some pictures! Or do you want some chocolate? Try this out.

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

1 comment:

Karine said...

Your ice cream recipe sounds delicious! Thanks for sharing :)