It is better and tastier to use raw cream which is very expensive, but worth it. Using real cream, you won’t need to eat much at once. A couple of tablespoons is enough to satisfy most adults.
Unfortunately, this time we did not have raw cream, so I used pasteurized one by Clover. It still turned out delicious!
- 3 egg yolks
- maple syrup or rapadura to taste.
- 1 tablespoon vanilla extract
- 3 cups heavy cream (raw is best)
- optional: a splash of raw milk to make a soft serve version using an ice cream maker.
Beat egg yolks and blend in remaining ingredients. Pour into an Ice Cream Maker and process according to instructions. If you don’t have an ice cream maker: blend and freeze, take it out after 1 hour and beat by hand vigorously, repeat every hour until complete (usually 5-6 hours).
Of course there are variations like, chocolate (using organic fair trade cocoa), chocolate chip (rapadura chocolate), and adding berries or coconut.
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