One of my friends emailed me an ice cream experiment. These people took two different brands of packaged ice cream in a box and left them out on the counter to melt. The interesting thing was that they DIDN’T melt. There are so many chemicals that are used in this ice cream that it resembles cream colored crisco in a box. Yummy, right? I am just so disgusted that I have put this type of sweet tasting sludge into my body. Well, the good news is, we have a milk cow, a jersey no less, that gives wonderful milk. And atop the milk floats the most beautiful cream. And I can scoop that cream off and make my own RAW Ice cream. I do not have an ice cream maker, you do not need one, just a freezer. Let me share my ice cream recipe with you....By the way, my ice cream MELTS--REALLY FAST, if it even lasts long enough to melt. My family can polish off a 1/2 gallon of ice cream in about 5 minutes!
To make 1/2 gallon of homemade ice cream:
- 1 quart of heavy cream (whipped up until peeked)
- In a separate glass bowl (freezer safe) mix 2 eggs, 1/2 cup of maple syrup (or honey, raw cane sugar) and 2 teaspoons of vanilla. Fold in the whipped cream.
- Cover and place into the freezer. One hour later, stir. Another hour later, EAT!