Naturally Sweetened Vanilla Ice Cream

This is so good! It’s quick, easy and cost efficient. And… the best part is that there is NO SUGAR! It is from Sally Fallon’s Cookbook, Nourishing Traditions. I don’t have an ice cream maker, but I was able to use my blender to make it into a soft serve ice cream.

**Freezing times may vary!! This ice cream has taken 3 hours to harden in one freezer, but it took about 24 hours in a different freezer. I suggest making it a day or two before you want to serve it.

Naturally Sweetened Vanilla Ice Cream

Ingredients

• 3 egg yolks
• 1/2 cup maple syrup
• 1 tablespoon vanilla extract
• 1 tablespoon arrowroot
• 3 cups cream-top whole milk (like Kalona SuperNatural Organic vat-pasteurized); or 1 cup organic heavy cream and 2 cups organic whole milk. Raw milk with the cream would work too.

Directions

For Blender:

Place egg yolks in blender and beat.

Add remaining ingredients and pulse to blend.

Place in a metal loaf pan and put in freezer for a 3 hours or until hardened. This could take 24 hours so be sure to make this in advance of serving.

Remove from freezer, chop into pieces that will fit in your blender. Blend until smooth.

Eat when smooth and creamy or pour into quart container to freeze and eat later. Place a piece of parchment or wax paper over the top of the ice cream to prevent freezer burn. Place in freezer until ready to eat! If you want a softer texture, re-blend it when you take it out of the freezer and before serving.

Enjoy!

For Ice Cream Maker:

Beat egg yolks and then blend in remaining ingredients.

Add to ice cream maker and follow your machines instructions.

Enjoy!