Vanilla Ice Cream (no refined sweeteners)

Let's not forget that ice cream is a superfood. As I was whipping up a batch of homemade vanilla ice cream last night, I realized I've never shared this recipe with my blog readers. This is the flavor of ice cream I make the most often (vanilla is my husband's favorite flavor), and I've been making it this way for years. Yummy, creamy, sweetness.

Vanilla Ice Cream

Makes about 5 cups of ice cream

• 2 cups cream, preferably raw and from pastured cows

• 3/4 cup whole milk, preferably raw and from pastured cows 

• 1/4 cup raw mild-flavored honey

• 1/4 cup Grade B maple syrup*

• 2 raw egg yolks**

• 1 Tb organic vanilla extract (or use homemade)

• 1/4 tsp celtic sea salt

1. Combine all ingredients in a blender.  Blend for a couple minutes to thoroughly combine everything.(I'm sure you could use a hand mixer instead if you don't have a blender.)

2. Pour the mixture into your ice cream maker and follow the instructions for your maker.  I use the Kitchen-Aid ice cream maker attachment, and it works great! If you don't have an ice cream maker, you can instead follow these instructions to make ice cream without a machine.

3. Transfer to the fridge to freeze solid for several hours. Enjoy!

4. For a special treat, top this vanilla ice cream with homemade hot fudge sauce.

*Combining maple syrup and honey together somehow results in a more neutral flavor than using either sweetener alone; the maple syrup and honey flavors seem to cancel each other out.  It also tastes great with all honey.

**Any time you'll be consuming raw eggs, make sure you trust your egg supplier. My egg supplier is my young daughter, and I know her hens are healthy so I'm not concerned about the safety of her raw eggs. To err on the side of caution, you can make sure to wash the eggs before you crack them as that would reduce the risk of salmonella.

What is your favorite flavor of ice cream?

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