Scoopable, creamy, smooth, delicious… the best homemade ice cream ever! You can turn this basic recipe into mint chocolate chip, cookies and cream, or strawberry, just to give you some ideas…
Start with the vanilla or chocolate base. This makes 1 quart.
- 3-1/2 cups cream, local and grass-fed preferable
- 3 pastured egg yolks
- 1/4 to 1/2 cup Rapadura*, Sucanat*, evaporated cane juice, or dry maple sugar, or stevia to taste
- 2 tablespoons vanilla extract
- 1/3 cup cocoa powder (for chocolate base only)
*Grind the Rapadura or Sucanat in a food processor or blender to a more fine consistency.
Blend all ingredients thoroughly, but not too much to whip the cream. Chill. Add to ice cream maker, following manufacturer’s directions for churning. Be sure to follow these 7 tips for perfect homemade ice cream – one of them especially makes a difference. Add any add-ins during the last few minutes of churning, which is when the ice cream is almost firm.
For soft serve ice cream, eat immediately. For harder ice cream, transfer to an airtight container and freeze for a few hours to harden up.
Suggested topping: Basic chocolate syrup.
Pictured with a piece of peppermint pattie coconut bark… mmm….
Share how you dressed up this ice cream!
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