Have you ever wondered why some recipes are so complicated? I read a lot of food blogs, or glance at a lot at least, and sometimes I find myself getting really excited about the featured recipe as I see the first, second or third photo. As I see the first picture and I find myself scrolling down the page as fast as I can, my eyes are glued to the screen; I'm in a state of all-out anticipation as I wait to see the first few words of the recipe. A long ingredient list, complicated measurements, or too many steps and long prep time will strike those feelings dead, however, and I will have to move my mouse to another tab and click on, hopefully transporting my enthusiasm from this disappointment to another which is more promising.
All that to say, I love uncomplicated recipes. In January, I shared with you my favorite homemade vanilla ice cream. Now that it's summer, I'm back to cranking out ice cream recipes again. As I read other cookbooks and food blogs, however, I notice that most ice cream recipes are too complicated. It requires tempering eggs, boiling milk, chilling the mixture for hours, unnecessary amount of churning, etc. Because I don't believe it is healthy to eat heated milk (raw milk is best) and I am not afraid of raw eggs (eggs from good sources shouldn't cause anyone issues), I find a lot of these recipes irksome. The picture may look downright delicious, but I just can't get by the process. I'd rather have an ice cream that tastes amazing, made with real ingredients that does not take half a day to put together. I believe in nourishing slow food prepared in the traditional manner.
That being said, here is my homemade vanilla ice cream, updated. I've dubbed it french vanilla ice cream this time around because the color, taste and texture remindes me just of a french vanilla version of vanilla. French vanilla vs regular vanilla ice cream: french usually uses eggs and has a more custard taste and texture, whereas vanilla and vanilla bean versions are usually less creamy, more icy and have tiny black vanilla bean flecks throughout.
French vanilla ice cream
much adapted from Nourishing Traditions, Sally Fallon
4 cups raw grassfed organic jersey cream
2/3 cup raw grassfed organic jersey whole milk
2/3 cup organic maple syrup
4 egg yolks from pastured chickens
2 tsp organic coconut flour
3 good dashes Celtic sea salt
To make your ice cream:
1. In a large bowl, crack egg yolks, add coconut flour and whisk until combined. Add milk, maple syrup, salt and stevia and whisk well.
2. Lastly, pour in four cups of cream, whisking very well to make sure there are not lumps.
3. Pour into your ice cream maker and freeze per instructions. Mine churned for 25 minutes and was done!
After sampling some after taking the picture, this ice cream would probably make a good "eggnog" ice cream. Look at the yellow color!! That comes from real milk and real eggs.