Home-made ice-cream! Definitely one of my favourite summer staple desserts or snacks enjoyed by young and old alike. In keeping with my food philosophy of nutrient-density and utter simplicity, my basic Vanilla ice-cream recipe calls for only 4 ingredients:
2 tablespoons vanilla bean powder
5 egg yolks from pastured hens (reserve the whites for omelettes or scrambled eggs)
500g full fat cream
3 tablespoons maple syrup (could substitute raw honey)
Blend ingredients in a food processor until well mixed. It's that easy. The key will come down to the quality of the ingredients so buy the best quality you can afford.
Pour into iceblock moulds (for iceblocks) or small glass containers (for ice cream) and freeze (will keep for 2-3 months in freezer).
Take glass container of ice cream out of freezer and place at room temperature about 15 minutes before serving to soften. To remove iceblocks from moulds, run under hot water for a few moments.
Iceblock moulds can be bought from any homeware store (eg Peter's of Kensington, Wheel and Barrow etc). More expensive über groovy ones can be purchased from Seed Clothing.
Other ice-cream variations to basic recipe:
The flesh of 5 mangos5 egg yolks500g full fat cream5 tablespoons coconut oil Note- no sweetener required as mango is sweet enough
5 tablespoons raw cacao powder5 egg yolks500g full fat cream 3 tablespoons maple syrup
Coconut and ginger ice-cream:
1 tablespoon grated fresh ginger 5 egg yolks1 can coconut cream (I prefer the Ayam non-organic brand without the guar gum additive to the organic brands that all contain guar gum). 3 tablespoon maple syrup
Make up your own flavours. I recently experimented with strawberry and with banana/coconut. Or freeze your favourite breaksfast smoothie. If dairy doesn't agree with you, opt for coconut cream instead of cow's cream. Or if cream is too rich, substitute yogurt for a frozen yogurt dessert.
With only a couple weeks to go before summer ends, what are you waiting for?!