Homemade Ice Cream

In the above video, Sarah, the healthy home economist, demonstrates how to make delicious Homemade Vanilla Ice Cream.

Homemade Vanilla Ice Cream
Ingredients - makes 1 quart

• 3 egg yolks
• 3 cups heavy cream, preferably fresh, raw cream from grassfed cows.  Do not use ultrapasteurized cream.
• 1/2 cup Grade B maple syrup
• 1 TBL organic vanilla extract
• 1 TBL arrowroot powder
• 2 TBL vodka - (optional - used to soften and improve scoopability of the ice cream straight out of the freezer)

Instructions

• Beat egg yolks briefly in a large, glass bowl.  Do not use regular store eggs.  Preferably use local, free range eggs washed in warm, soapy water before cracking.  Organic store eggs are ok in a pinch.
• Beat in remaining ingredients and pour into your ice cream maker.  Follow your ice cream machine directions for how long the ice cream is churned.  When the ice cream is frozen and ready (about 15-20 minutes), pour into a shallow, glass baking dish.  Cover with a lid and keep in the freezer.

Note:  Commercial Ice Cream has added many toxic and unlabeled chemicals in their ice cream, for instance, Piperonal, for example, is used in place of vanilla and is a chemical used to kill head lice.  Also, Propylene Glycol, a cosmetic form of antifreeze, is added to commercial ice cream.  The propylene glycol prevents ice crystals from developing, helps ice cream retain its shape and helps to maintain its creamy texture.  Propylene glycol is known to cause heart, kidney, liver, and central nervous system damage if sufficient quantity is absorbed by the body.

Source:
The Healthy Home Economist
Natural News
Health Report
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