Emma’s Organic Ice Cream recipe

Berry Ice Cream Nutrient-dense and a great source of mineral-rich healthy fats.  Recipe adapted from Nourishing Traditions by Sally Fallon

2 cups frozen berries of choice, partially thawed (organic is possible; berries are heavily sprayed)
2 egg yolks (fresh, organic and true free-range)
1 tablespoons arrowroot (a natural, calcium-rich whole-food used for thickening)
2 cups pure cream (organic, unpasteurised if you can get it, but at least not ultrapasteurised)
1/2 cup pure maple syrup
Process berries in a food processor for a minute or two.  Add egg yolks, cream and arrowroot and process until well blended.  Gradually add maple syrup.  Pour into an ice cream maker and process according to instructions.
For storage: transfer into a plastic container, cover and freeze.
  • For the sugar-sensitive or those trying to lose weight, replace the Maple Syrup with liquid Stevia (much sweeter than any sugar so start with just 30 drops or so and add more until the desired sweetness is obtained.)
  • For a pro-bacterial version, replace the cream with a cultured cream, a home-made Kefir or a high quality sheep’s milk yoghurt.
  • You could swap cream for whole coconut cream.
  • Experiment with other flavours:  For a traditional vanilla ice cream, add an extra yolk and another cup of cream and add 1 tbsp of vanilla extract instead of berries (and for chocolate ice cream use several tablespoons of raw cacao or roasted carob powder rather than vanilla)
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