Homemade Ice Cream! (So healthy you could eat it for breakfast.)By
Seriously, I’m thinking we really might do this sometime soon. I mean…cream, milk, eggs, maple syrup…all breakfast foods. See? You could eat this for breakfast. I think we all should. Our children will think we’re awesome. (Not that they don’t already of course.)
A part of this balanced breakfast.
So here’s my recipe:
Homemade Vanilla Ice Cream
2 quarts heavy cream
1 quart (4 cups) whole milk
6 egg yolks
1 cup real maple syrup
2 T. vanilla
2 T. arrowroot powder (helps thicken it a bit)
Mix all ingredients together with a whisk. Freeze according to your ice cream freezer directions.
We invested in this Rival F69206-X 6-Quart Electric White
Mountain Ice Cream Freezer last year to go along with our
shaved ice business. It is so great.
In case you’re wondering…I’m not afraid of raw eggs. The eggs we use are free range, organic…and are as healthy as can be. We eat them raw all the time. (On the flip side, I don’t think I would eat a “regular” raw egg from the store…but that’s just me.) (Maybe I should do a post about that sometime?)
If you like, you can add more than 1 cup of maple syrup. I feel like it’s sweet enough with this amount, but others may not.
You really should put some of this delicious hot fudge sauce
on top too. It is SO good.
Now, this weekend for Father’s Day, we’ll be adding strawberries to this recipe because of all the delicious strawberries we’ve been picking. I can’t wait!
Shucks, with strawberries in it…it’s an even more balanced breakfast (what with the fruit and all). Perhaps this will be our Father’s Day breakfast.
(I just mentioned this idea to Matt. His eyes lit up and he said um, OKAY. Uh-huh, we’ll be having strawberry ice cream for breakfast Sunday. :) )
Please feel free to use this recipe for a fun dessert sometime too.