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Go60 YUM - recipes and the joys of dining
Share your recipes July 2012

Rainbow Kitchen

Basic Vanilla Ice Cream

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(From Nourishing Traditions by Sally Fallon)

3 egg yolks

½ cup maple syrup

1 tablespoon arrowroot

3 cups heavy cream, preferably raw, not ultrapastuerized

Beat egg yolks and blend in remaining ingredients. Pour into an ice cream maker and process according to instructions. Store in the freezer.

No ice cream maker? Don’t let that stop you. You’ll find dozens of easy alternatives to using a machine or needing rock salt and lengthy churning. Search online for “homemade ice cream without an ice cream maker.” The numerous alternatives will simply involve more time and attention from you to stir, whip or blend the mixture every half hour or so and returning the container to the freezer over a 2 to 4 hour period so it retains a creamy, non-crystallized texture.



Allison's Article:

Debunking the Junk: Scream for Your Ice Cream – Not at It


Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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