Pro-Metabolic Ice Cream 😏

It DOES have all the macros in an almost perfect balance.

At our house, we kinda love ice cream! And we have never batted an eye about buying the best we could find (best as in fewest ingredients).

That used to be Häagen-Dazs… until we found out that it’s owned by General Mills… which is owned by Blackrock. Nah, not supporting them. Time to find a new ice cream!

So we’re searching around online, hoping to find a family-owned ice cream brand, if that sort of thing was still being done. It is — Tillamook! Which is delicious… but then we found out about mRNA vaccines being injected into livestock, including dairy cows, and how that’s been going on for years.

Years.

I mean, it’s bad enough that store-bought ice cream is made from conventional milk gotten from confined mama cows fed GMO feed* drenched in glyphosate, but mRNA on top of that?

*Cows are designed to eat grass, not grain.

Well, we’re not supporting any of that crap either. In fact, I’m sorry I ever did.

But wait. What about Ice Cream???

No worries, got you covered. Make your own! It’s a bit of a pain the first couple of times, but once you get it down, BAM. Simple, fast, and so so GOOD! Here it is:

Home Made Vanilla Ice Cream

EQUIPMENT

• Ice cream maker (we have this one, several years old, works great)

• 2 quart glass container with lid (we have one like this, the 7 C is big enough)

• Stiff rubber spatula (not one of the flimsy silicone ones)

• Glass ball jar

• Stick blender

INGREDIENTS

• 2 C raw cream

• 1.5 C raw milk

• 2 T organic vanilla (can use less if you think the batch will be eaten in a day)

• 1/2 C organic sugar

• 3 large egg yolks

INSTRUCTIONS

• Make sure the freezer dish is completely frozen or don’t even start. (Remember, this has to be cold enough to freeze milk!)

• The order of things is important — once the ice cream is ready to get started, you have to move FAST.

• Get ice cream maker ready: on counter, plugged in, necessary pieces handy.

• Put all ingredients in a 1/2 G glass jar

• Blend with stick blender enough to get egg blended and everything mixed, but not so long the cream gets whipped. (It’s going to get mixed like crazy when it’s in the ice cream maker.)

• Place in freezer for 20-30 minutes. You want it really cold but not frozen. (I never put a lid on mine.)

• After 20-30 minutes, everything is ready! At this point, follow the instructions for your ice cream maker. If you have the same Cuisinart I do, you can follow these instructions:

• Take ice cream maker bowl out of freezer, and put the ice cream maker together, ready for the mix. Move quickly :)

• Take the 1/2 G jar out of the freezer and pour the mix into the ice cream maker.

• TURN IT ON 🎶

• Set your timer for 20 minutes, then check it. I usually end up letting it blend for 35-40 minutes. We like it thick like a good hearty soft serve!

• Place ice cream into the glass container and eat or cover and freeze.

• Wash ice cream maker bowl, dry and put back in freezer so it might be ready for tomorrow :)

Of course, there are a million flavors and additions! Experiment and report back!!! We like to add stuff to a vanilla base: chocolate chips, fruit, dried cherry powder, peanut butter… What do you love?

xo Sally