Vanilla is the most versatile of all ice cream flavors. EnJOY this creamy, maple-sweetened base, 4 ways, for a year-round, adaptable treat.
Oh, Ice Cream, How I Love Thee. Let me Count Thy Ways…
Ice Cream is a universally loved treat. Clearly, there is something about this cool, creamy dessert that evokes memories of childhood and hot summer days. Everyone has their favorite flavor. Consequently, there are even personality tests created to see what kind of personality type “flavor” you are. My personality flavor is strawberry. That’s a good thing since it is my favorite flavor.
Frozen Custard vs. Ice Cream: What’s the Difference?
Both ice cream and custard involve cream, milk, and sugar. Since this is called ice cream and not ice milk, I actually don’t use milk in this recipe. Custard adds the addition of egg yolks. Technically, because I use egg yolks, this would be a custard recipe, but it is not heated like most custard bases are. This is because I like to eat my dairy raw from the cow as well as raw egg yolks from my own pastured hens.
I am not a fan of heat pasteurization as it kills beneficial nutrients, vitamins, and minerals as well as denatures, or breaks down, the protein structures. It also kills off some of the good bacteria that are present which help the body digest the complete package. I get it. On a large scale, it may be important when it comes to food safety for the masses, but I am a local girl, a homesteader, and I love to eat my food in its purest, most natural state. Even my ice cream.
As American as Baseball
What is not to love? Actually, don’t answer that. I don’t want to hear about how dairy is bad for you. Not this time. We can alter many things, but ice cream is best when it is just allowed to be…ice cream. It is as American as backyard BBQ’s, apple pie, and baseball. Some things we love and do because they make us human, and as humans, we were created to enJOY life.
Ingredients
I enJOY ice cream year round. No, not every night…but every season. Dessert is something to have in moderation and when I do indulge, I try and use ingredients that are nutrient dense, organic, and as minimally processed as possible. Maple Syrup is a delicious alternative to sugar in this recipe. Not only does it give it a smooth and rich flavor, but the base doesn’t have to be heated to dissolve the sugar as in most recipes.
The addition of tapioca powder/flour/starch or arrowroot powder allows the base to thicken and remain scoopable. Additionally, I add Hydrolyzed Collagen for health benefits, but this is totally optional. Collagen is also a wonderful addition, improving your gut, bone, skin, and joint health. As you age, it becomes harder for the body to produce collagen, which is responsible for healthy joints and skin elasticity. Interestingly, collagen comprises three-quarters of your skin and a third of the protein in your body. From a healthy source, collagen can be a wonderful dietary supplement.
Vanilla beans are traditionally used in a custard base because they can be simmered in the cream as it cooks and thickens. I use my pure vanilla extract with the addition of vanilla powder because it is easier and I am not cooking this recipe.
Recipe for Ice Cream Vanilla Base
Vanilla Ice Cream Base
This is a vanilla ice cream base that can be adapted into many delicious flavors: Double Trouble Chocolate, Spirulina Mint-chip, Peppermint Candy Cane, and Roasted Strawberry Balsamic, to name a few. Enjoyed as is, topped with toasted nuts or berries, scooped in a banana split, blended into a shake, or smothered in a delicious sauce, vanilla is the most versatile of all ice cream flavors. No heating is required. Only pure, creamy, mapley goodness for a year-round adaptable treat.
Ingredients
- 4 cups organic cream (preferably raw and organic from healthy cows on pasture, but at least try and stay away from ultra-pasteurized cream)
- 2/3 cup pure maple syrup
- 1 T tapioca powder/flour/starch (used to thicken and make ice cream more scoopable)
- 3 organic egg yolks (preferably from local, farm-raised, pastured chickens.)
- 1 tsp pure vanilla extract
- 1 tsp. Celtic sea salt or Real salt, fine grind
- 1 tsp.vanilla powder (optional if you want vanilla bean flecks)
Instructions
Before you start your ice cream:
You will be using an ice cream maker, so make sure to follow the manufactures instructions for your ice cream maker. I have a Cuisinart Pure Indulgence 2 QT Ice Cream Maker.
Make sure that the ice cream insulated bowl, that comes with your ice cream maker, has had at least 24 hours to freeze in the freezer. Also, it doesn't hurt to have the containers your ice cream will be going into placed in the freezer to chill as well. The goal is to have everything cold so it freezes quickly.
For the ice cream base:
1. Pour all ingredients into a blender and blend on a low setting until ingredients are incorporated. This should take about 30 seconds. Don't over blend. We don't want to make whipped cream.
2. When your ice cream base is ready, remove the insulated ice cream bowl from the freezer and place in the maker. Put the stirring blade inside and place the top on. Turn the machine on. While the maker is churning, slowly add the contents from the blender.
3. Set the timer for about 40 minutes give or take the temperature of your home.
4. You will know the ice cream is done when you hear the motor begin to struggle to churn. You want the ice cream to reach its thickest point and then IMMEDIATELY scoop out into your pre-chilled containers and pop in the freezer. RESIST any distractions at this point!!!
5. Avoid using metal in your ice cream maker as it will scratch. Rubber spatulas are too flimsy. I prefer a hard plastic rice scooper.
6. Chill at least 6 hours or overnight unless you prefer a soft serve texture. I usually can't wait. I recommend preparing this ice cream the day before so it has a proper time to freeze.
Notes
If adding any additional ingredients like chopped chocolate, nuts, candy canes, or fruit, add 5 minutes before the ice cream is finished, when it is thick and almost set.
Variations:
Double Trouble Chocolate Ice Cream
Using the base vanilla ice cream above, add to the blender:
- 1/2 cup unsweetened dutch-process cocoa powder (I use Guittard Cocoa Rouge 100% Cacao dutch-process cocoa powder)
- 1 tsp. unsulphured, organic molasses
After 30 minutes in the ice cream maker add:
- 2- 2oz bittersweet chocolate baking bars, chopped into rough chunks or grated with a cheese grater, depending on the size of chocolate pieces you like. My favorite is Guittard 70% Bittersweet Chocolate Baking Bars. They are Fair Trade Certified as well as GMO free, and the chocolate is DELICIOUS!
Moreover, you want to add the chocolate separately, after the ice cream has processed a while, so that it distributes more evenly into the ice cream.
Roasted Strawberry Balsamic Ice Cream
In a small bowl, combine and coat well:
- 2 cups fresh strawberries cut in half
- 2 T balsamic vinegar
- 2 T organic sugar
Roast at 425° on a parchment lined cookie sheet for 15-20 minutes until slightly caramelized. Cool completely in the refrigerator, preferably overnight.
Using the base vanilla ice cream above:
Fold the cooled strawberries into the blender after the base has been mixed and pulse a few times to incorporate the strawberries. I like having pieces of strawberry in my ice cream, so I only pulse a few times. This is your preference.
Finally, pour the ice cream into the maker and continue following directions as stated in the recipe above.
Spirulina Mint Chip Ice Cream
Using the base vanilla ice cream above, add to the blender:
- 1 1/2 tsp spirulina powder
- 8-10 drops peppermint essential oil
After 30 minutes in the ice cream maker add:
- 1- 3oz dark chocolate bar, chopped finely or grated with a cheese grater (depending on the size of “chip” in the mint chip you like).
Moreover, you want to add the chocolate separately, after the ice cream has processed a while, so that it distributes more evenly into the ice cream. This will give you a more beautiful green and black contrast.
Spirulina…an ingredient in ice cream?
In spite of the idea of adding a blue-green algae to your ice cream, spirulina makes the most beautiful shade of green for the mint chip ice cream. Truthfully, you won’t even taste it. According to scientific research (remember I am a mom, not your doctor), It may also contribute to the following extra health benefits:
- energy boost
- protein rich
- high in nutrients
- antioxidant and anti-inflammatory properties
- can aid in pulling out heavy metals from the body
- may lower blood pressure
- can lower triglycerides and “bad” LDL cholesterol
- promotes healthy gut flora
- builds the immune system
- may help balance out sugar levels
- enhanced endurance and increased muscle strength
- its just so stink’n pretty
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In everything you do -eat, play, and, love- may it always be Seasoned with Joy!
PRECAUTIONS IN USING HERBS AND SUPPLEMENTS
Just a note of caution because I need to legally remind you that I am not a doctor or pharmacist: It is recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
*These recipes have not been evaluated by the Food and Drug Administration. They are not intended to diagnose, treat, cure, or prevent any disease. Herbs are used to aide the body in promoting a healthy lifestyle. For educational purposes only.
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