It’s May. It was warm enough to sit outside in the sun this lunchtime. I’ve got my sandals out. Admittedly my hoodie is on too but is there anything that screams sunny days more than ice cream?
People this ice cream is not your run of the mill plain old vanilla. It is am-az-ing. This is not for anyone scared of cream mind as there is no messing around with half cream half milk here, we want a good old ‘3 cups of heavy cream’ (2 1/2 pints that is). Note that this recipe does not gently pasteurise the egg yolds like many custard based ice cream recipes do. I don’t have a problem with that, but you may just like to be aware.
For reasons that I now faintly understand, I have really craved vanilla ice cream just prior to giving birth and in the early days of breastfeeding. Ben and Jerry’s and Haagen Dazs hasn’t quite cut it. I have a feeling that this would have delivered the heavy cream dose that I was looking for. The maple syrup also adds a lovely gentle sweetness and roundness of flavour : )
Vanilla Ice Cream (page 550 Nourishing Traditions)
- 3 egg yolks
- 113g maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon arrowroot (note I didn’t use this as I didn’t have any but it still worked well. Research suggests the ice cream may be thicker and less icy with this addition)
- 2.5 pints double cream, preferably raw, not ultra-pasteurised
Ice cream should be made with the best quality cream you can find, preferably unpasteurised. Never use ultra pasteurised cream. (Note, this is cream which has been heated to a particularly high temperature to extend its shelf life. It appears to be gaining dominance in America but I haven’t really come across it here apart from in squirty cream aerosol form. At this point in our lives, we could not afford to make this ice cream from raw cream!)
Beat egg yolks and blend in remaining ingredients.
Pour into an ice cream maker and process according to instructions. In ours, this took about 20 minutes to churn once the bowl had already spent about 24 hours in the freezer.
For ease of serving, transfer ice cream to a shallow plastic container, cover over and store in the freezer. Serve with Carob Sauce or Raspberry Sauce. Note the raspberry sauce is basically blended frozen raspberries, maple syrup and water. So easy and yummy.