|My ice-cream maker hard at work. Perhaps Saturn would be a good name for it.|
|The finished product (finished in terms of made, and half way to being finished in terms of eaten.)|
I got some lovely milk and lovely cream from a farmer, and decided to make some lovely ice cream with it. My husband, as I mentioned, didn't get into the chocolate avocado ice cream at all. I thought ice cream made with milk and cream would be right up his alley. I wanted to use an alternative sweetener instead of cane sugar, and chose coconut nectar. Next time, I will try it with agave. The coconut nectar gives it a complex rich sweetness reminiscent of chocolate and maple syrup to my husband, and he thought this ice cream was really good. The coconut nectar taste is mellow and fruity to me, so I thought the more intense and sharp sweetness of the agave would let the vanilla shine more brightly next time. Over all, some very nice ice cream that won't spike your blood sugar, and has all the good old fashioned melty deliciousness of good old fashioned ice cream -- and no chemical after taste (my main criticism of the ice cream we can buy in the store).
1 cup cream
1 1/2 cups whole milk
3/8 tsp sea salt
6 tbsp coconut nectar (or 4 tbsp clear agave)
2 tbsp xylitol (a low glycemic sweetener that occurs in birch trees among other things)
1 1/2 tsp ground vanilla bean (or 1 extra tbsp vanilla extract)
1 tbsp vanilla extract
1. combine all the ingredients
2. pour chilled concoction into your ice cream maker and freeze according to the manufacturers instructions
3. volume will increase as it freezes, and will result in almost a liter when finished.
4. Enjoy as is, or top with a little chocolate sauce (that will have to be my next recipe, I think)
It's really enjoyable to eat ice cream that contains no texturizers, no thickeners, no artificial flavours, and no colouring agents. Once you get used to doing without it, you won't miss that chemical after taste at all ;).