I’ve been on a homemade ice cream kick lately. Ever since I found that it doesn’t have a negative effect on my blood sugar, I have craved it as my final, bedtime snack.
Feeling slightly guilty, I mentioned this indulgence to my friend and mentor-in-all-things-nourishing, Claire. She banished the last shreds of guilt by encouraging me that a good serving of raw dairy and eggs was just what I needed to build up the nutrients I need during pregnancy, especially as I had gone straight from nursing my baby Claire to carrying another, without a break in between.
My recipe is made with raw cream I skim off the top of my weekly 3 gallons of milk (Vitamin D), plus raw egg yolks (Vitamin A), and sweetened naturally with sucanat. It seems to provide the perfect balance of protein and good fat to make a satisfying – and totally cravable – snack.
But I don’t stop there – I mix and swirl all my favorite toppings to create a truly gourmet and delectable dessert. Here’s my favorite combination so far…
I recommend using homemade chocolate chips because they do not get rock solid when frozen like store bought chips – in fact, they are just the perfect chewiness to use in homemade ice cream! Remember, I pour my chocolate chips onto a tray to harden in one big sheet, and break it up after I freeze them hard, so they even have the authentic shape of ‘chocolate chunks’ like you get in store bought ice cream.
Variation on a theme:
Last night I made a batch of ice cream after dinner and I was so tired, I skipped making the peanut butter sauce and just mixed 1 c. peanut butter into the ice cream before I froze it. Oh, and 1/4 c. cocoa powder. With the chocolate chips it was a most delicious Double Chocolate Peanut Butter Delight. You gotta try it.