Who doesn’t love ice cream? My guess – not many. I’m not much of a sweet fan anymore (click here for some of my story on how I beat my sweet cravings) but I do like ice cream every now and then.
The weird thing though is, I know a LOT of people who say ice cream doesn’t love them. My dad is always telling me that if he eats a bowl of ice cream that it’s game over. He’ll be snoring, his tummy gets mad, and more. Just yesterday even, I had a friend tell me that he can drink milk just fine but ice cream has it in for him.
My thoughts are that the ice cream people are eating is not really ice cream at all. It’s a great example of how Americans are eating fake food and having serious consequences because of it. The so called “ice cream” in the stores may in the true sense of the word be, poison. Yeah, I said, poison! No joke.
Ice cream has been around for ages and the recipe is so simple: Cream, eggs, real (not refined) sweetener, and vanilla.
However, somehow?! we aren’t buying that in stores. PPNF Health Journal reported that store bought ice cream often contains:
- DIETHYLGLYCOL: A chemical used in place of eggs as an emulsifier is the same chemical used in antifreeze and in paint removers.
- PIPERONAL: a chemical used in place of vanilla which is also used to kill lice.
- ALDEHYDE C-17: Used to flavor ice cream. It is an inflammable liquid also used in aniline dyes, plastic and rubber.
…and that is just the beginning.
Okay, say you buy organic ice cream, you may still not be eating real food. Likely, the ingredients will list nonfat milk and refine sugars, which both are bad for your health. I saw recently that Web MD was saying refined sugar contributes to high cholesterol. Also, studies show that nonfat milk causes weight gain.
Somehow this week I ended up with three quarts of cream in my fridge. Ooooh boy, I’m not complaining at all. However, I had to think of some creative ways to use it. I made a lot of creamy soups and sauces but my favorite was of course ice cream. So, here is the recipe I used. It requires an ice cream maker, but I’m sure there are ways to chill and mix without an ice cream maker with this recipe.
3 egg yolks
1/4 cup maple syrup
1 tbsp vanilla
1 tbsp arrowroot powder
1.5 cups heavy cream
1.5 cups whole milk, preferably raw
Beat egg yolk
Blend in remaining ingredients
Pour into an ice cream maker and follow according to instructions
I use a Kitchenaid ice cream maker attachment. It’s super easy, just keep the bowl in the freezer, pull it out when you need it, and make ice cream within 20 minutes.
You can purchase one for your Kitchenaid here.
I changed the recipe from only using cream to now using half milk, half cream. When I was only using cream, I was left with a slimy feeling in my mouth after eating a bowl, similar to eating straight butter (which, honestly isn’t that bad – just not ice cream). I am pretty pleased with how using some milk worked out. Try both! You may like eating cold butter ;).