Ice-cream is probably my biggest weakness. I happily ditched grains a couple years ago. Bread? Don’t need it. Pasta? Psssh, no more cravings. Cereal? No thanks. But ice-cream? Omigod I love the stuff… It is probably the one thing I would happily eat every day and never tire of. But, since cleaning up my diet, I am a lot more conscious about all the crap that is typically put into a tub of such delicious frozen creaminess, and so I have decided to take matters into my own hands and make my own. It seemed daunting at first, but really it is one of the easiest desserts to make. That is, if you have an ice-cream maker… But then how could anyone NOT have an ice-cream maker [she asks incredulously]?! Seriously though – a standard ice-cream maker
is really not that expensive and, if you like ice-cream, it is SO worth it.
You can still make ice-cream without one, but it takes a lot more effort.
Anyway, so I have played around with several recipes – using a custard base (yum), using coconut milk to make it dairy-free (also yum), and making it with or without eggs (yum both ways), but I’d say this recipe is probably my favorite. Mostly because the effort to taste ratio is so perfect: ie. very little effort to extremely delicious taste. AND because the ingredients are all so nourishing that it almost feels like a health-food.
I use dairy in this recipe, so if you don’t eat dairy, then sub in coconut milk which works just as well. My feelings on dairy are that, as long as you choose very high quality (preferably raw) cream/milk such as this brand, and as long as you are not allergic or intolerant in any way, then it is a very nutritious source of fat-soluble nutrients like Vit K2, A, D and protein. Just please always choose organic WHOLE milk/cream with no added ingredients of any kind. The raw cream/milk I buy is pretty expensive compared with the standard stuff, but I figure it’s worth it since it turns this from a purely indulgent treat, to a nourishing, nutrient-rich food.
- 1/2 pint cream (or 250ml) - I love this brand
- 1 pint whole milk (or about 500ml)
- 2 eggs (if you're worried about raw eggs, just use the yolks)
- 2 tbsp honey (raw and organic, preferably)
- 1 tsp vanilla
- 2 tsps cinnamon
- sprinkle of cardamom (optional)
- 1. Throw all the ingredients in a blender
- 2. Blend
- 3. Pour the mixture into your ice-cream maker following manufacturer directions
- 4. When it is the consistency of soft-serve ice-cream, either eat immediately or freeze for another half-hour to firm it up more
- 5. Yes. It really is that easy.
- You can play with the flavors. Another favorite of mine is to sub out the cinnamon and cardamom for a tablespoon of matcha tea powder. Seriously yummm…