Homemade Ice Cream! (So healthy you could eat it for breakfast.)
BySeriously, 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
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.
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You can read more about why I recommend the White Mountain Ice Cream Maker here!
The first thing that comes to mind is the Cosby show “Dad is great. He gives us chocolate cake.” Well, now it’s “Mom is the queen. She gives us ice cream.”
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Just today as I was making your Pudding recipe my girls asked me if I could find a recipe for ‘healthy’ ice cream too. And Voila! Here it is. Thank you! I can not even imagine how excited they would be if I made it for them for breakfast.
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Love this recipe. (Last week we had ice cream on our waffles, but it wasn’t as “healthy” as this kind.) Great post.
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You had me at….Eat it for breakfast LOL
I love icecream. As a child my grandparents (on occassion) would let me eat it for breakfast when I stayed over night.
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Ice cream for breakfast? You’re my kinda gal ;D
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I was just looking for an ice cream recipe a couple of days ago. I found one that called for regular sugar. I decided to substitute maple syrup instead. I also added some organic cocoa powder. It’s too bad that after I had everything mixed up we still could not find the ice cream maker. Oh well. I put it in the freezer and it still turned out ok.
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This would be so yummy with some blueberry jam we’ll make next week…
How much would the 6 quarts of ice cream cost to make if you did not have a cow to get the cream from?
Wondering if I should add an ice cream maker to my illustrious birthday wish list…
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Can you use another type of sugar besides maple syrup?? This recipe sounds great, but we don’t have real maple sugar on hand, but do have turbinado, honey, and evaporated cane juice. Do you think I could try any of those instead?
Thanks Laura!! Love your site!
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Wow, heavy cream, whole milk, egg YOLKS?! So, this is the low fat version right? NOT!!!! It literally sounds to die for though!
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This one may not be as healthy, but it is the quickest:
1 can Sweetened Condensed Milk
1 Tbsp Vanilla flavoring
Fill to the “line” with milk (any strength)
Freeze as usual.
And our choc topping:
1 lg pkg Chocolate Chips
1 Can Sweetened Condensed Milk
Nuke in microwave & stir
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awesome!
When we used to run out of milk in the mornings, we could have slightly “melted” ice cream with our granola or rice krispies…. it’s seriously one of my favorite breakfasts of all!
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Oh how fun! Strawberry ice cream for Father’s Day breakfast! you may have just started a new tradition!
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Sounds really yummy.
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Healthy ice cream… Now you’ve done it… Won’t take long to guess my plans for some of my new raw milk!!!
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This looks so good, that I may just regret selling my ice cream maker at a yard sale last week (for $5). Of course, the fact that I hadn’t used it in over three years may still be enough to turn regret into relief at having just one more space hog out of small home.
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Sweet! :D I’m so trying this one. :D
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I have been making homemade icecream for years now. We have a tradition on the first and last day of school we have icecream sundaes for breakfast!!!
My oldest will be a senior this fall — it is one of our favorite family traditions!!
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YUM! especially with strawberries!
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This looks wonderful! Any substitutes for the arrowroot powder?
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Laura Reply:
March 27th, 2010 at 7:03 pm
I think you could add a little bit of cornstarch instead. And actually…sometimes I’ve forgotten the arrowroot powder and it’s just fine without it…just a little bit runnier!
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This ice cream is so wonderful I love how simple it is to make and how refreshingly delicious it is!
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I know this might be a dumb question, but the only thing I can find at the store for cream is the “heavy whipping cream”. Is there a difference between that and just “cream”?
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Laura Reply:
April 13th, 2010 at 6:33 am
There seems to be some difference between the two, but go with the heavy whipping cream! It works great!
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I recently mastered our ice cream recipe and thought I would share. We use raw milk and I really can’t digest pasteurized now, so we have to use the raw milk for ice cream. Raw milk is expensive and raw cream is, well, not an option. So I make a custard with 1 cup milk, 3tsp arrowroot and 3 egg yolks. Cook them until they are thick. Then I whisk it into two more cups raw milk (so at least some of the milk stays raw). Then add some sweetener and/or flavor and crank it.
It is so creamy and delicious, even without the cream.
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I just bought my husband an ice cream freezer that has both an engine AND an oldstyle hand crank option! We are going to take it camping in a couple of weeks and will have lots of fun letting the grandkids crank! I was looking for a recipe with out so much sugar and you have such a great option! I have been switching to using stevia as much as possible in place of sugar. Do you know if stevia would work ok and how much I would need? The maple syrup sound yummy!I think we will start with that! Thanks!
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Laura Reply:
July 7th, 2010 at 9:38 am
I’ve never used stevia for my ice cream, so I don’t know how much it would take!
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I make homemade vanilla ice cream using stevia to sweeten, but the maple sounds good. Does it taste maple-y? Also, I just use organic milk and half-and-half. I can’t seem to find a source for raw milk in my area.
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Laura Reply:
July 7th, 2010 at 9:37 am
I don’t think it tastes maple-y, but maybe I’m must used to it? I think it just tastes sweet!!
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dumb question – why only egg yolks? and why do you need arrowroot as a thickener? back in the dark ages, when i was a kid, we made ice cream with 2 qts milk, 2 cams evaporated mik, 4 eggs, 2 c sugar, vanilla, and a pinch of salt. it was wonderful and didn’t need a thickener. have not made it in year, but ice cream for breakfast sounds delightful. we use raw milk (direct from dairy costs same as store-bought stuff); would substitute cream for evaporated milk (?); and would use whole eggs.
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Laura Reply:
July 14th, 2010 at 12:47 pm
I only use egg yolks because I don’t the the texture of the ice cream with the whites in. And half the time I forget the arrowroot powder and the ice cream turns out thick enough without it…I probably should just delete it from the recipe!
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If you don’t like raw eggs, you can heat the milk mixture (without the vanilla extract). Then beat the egg yolks, while beating add about a cup (or a bit more) of the hot milk mixture to the eggs, slowly. Then add back in to the milk and cook until slightly thickened. Not too hard, and if you’re worried about raw eggs takes care of that problem.
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