The accountant LOVES ice cream. I was shocked when we first got married at how much he would actually eat when I bought it. So...I quite buying it. Why? It was expensive to buy the healthy stuff and the bigger the container I bought the more we would eat. When I noticed my milk allergy I switched to buying those expensive little coconut ice cream containers. SO not worth the price either! A few months ago we were in Costco and noticed the ice cream makers were on sale for $26 dollars. We splurged and bought one. I doubt we will ever return to store bought ice cream. I haven't perfected the coconut milk ice cream yet so I am only going to share with you the raw milk ice cream (raw milk doesn't seem to affect me the same way as the pasteurized, the casein protein is more broken down.) I and the accountant and Olivia adore homemade ice cream. Here is our recipe:
- Ingredients: 3 1/2 cups of raw milk mixed with raw cream (the more cream you use the creamier the ice cream, we tried a batch last night of pure cream ice cream. It was heavenly. We won't think about the calories!)
- 3 pastured egg yolks (you can omit the eggs if you don't want to eat raw eggs, it just won't be as thick)
- 2 Tablespoons of organic vanilla extract (less if you like less vanilla flavor)
- 1/2 cup of rapadura (raw cane sugar, mix in a magicbullet or food processor for a finer grain.)
Original recipe found here: http://gnowfglins.com/2010/01/29/best-ice-cream/
Directions: First grind up rapadura to a finer texture.
cuisinart ice cream maker.