We all like a cold, sweet treat in the hot weather, but the trick is finding one that is healthier and made with good ingredients. Thanks to Karen Lubbers, one of the owners of Lubbers Family Farm (where Sarah and I get raw milk), I’ve learned how to make an easy and delicious recipe for homemade ice cream. The ingredients you need are below:
- 3 egg yolks (preferably right from the farm)
- 1/2 cup pure maple syrup (usually found at a farmer’s market or health store)
- 3 cups heavy cream (preferably raw)
- 1 Tbsp arrowroot (I omitted this only because I didn’t have any on hand)
- 1 Tbsp homemade vanilla extract
Beat the egg yolks in a medium mixing bowl and then stir in all of the other ingredients (yes, it’s that simple!). Pour the mixture into your ice cream maker (I bought my Cuisinart from Amazon.com for about $40 when it was on sale) and follow the instructions according to your specific one.
If you have the same maker as I do, pour all of the ingredients into it, turn it on, set a timer for 25-30 minutes, and find something else to do until it beeps. Once your timer goes off, the ice cream is finished and you can enjoy it immediately or seal it in a plastic container to harden in 
your freezer. Your ice cream may look a little thicker than mine since I ran a little short on cream and had to use some milk in its place.
If you want a homemade topping to serve with your vanilla ice cream; try the following raspberry sauce (and let me know how it is since I haven’t tried it yet!).
Partially thaw a twelve ounce package of frozen raspberries and place in a food processor with 1/2 cup pure maple syrup. This should make a thick paste which you can change to your chosen consistency with one to two cups water. Pour over the ice cream and enjoy!
*These recipes are from Nourishing Traditions by Sally Fallon
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