Better Body Clinical Nutrition
Tuesday, November 8, 2022 12:51 PM
We held another workshop on Saturday discussing allergies. These public education workshops are very informative and free to attend. All are welcome!
We shared a recipe with our attendees with tasting samples. The recipe was Vanilla Ice-Cream.
Here is the recipe below;
Note – you will need an ice cream making. Follow the manufacturer’s instructions on how to use the machine to make the ice cream.
VANILLA ICE CREAM;
3 egg yolks
½ cup pure maple syrup
1 tbsp vanilla extract
1 tbsp arrowroot
3 cups heavy cream (preferably raw, not ultra-pasteurized)
Beat the egg yolks with a handheld mixer. Blend in the remaining ingredients except for the heavy cream until well mixed. Add the heavy cream and mix by hand with a fork.
Pour into an ice cream maker and run according to the ice cream maker’s instructions.
Transfer ice cream to a plastic container (it is recommended to have the container in the fridge or freezer while the ice cream is running so that it is very cold once you pour the ice cream in it. It will prevent it from melting too quickly as it will tend to start to soften. Cover and store in the freezer.
Note: I have found that adding 1 or 2 tbsp of honey in the recipe make the ice cream a bit softer.
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