Have you grabbed a big bowl of ice cream only to feel awful after eating it?
My girls ask for ice cream all the time, but when it looks almost the same going in as it does during the diaper change later, I hate to feed it to them! It doesn’t seem to even digest on the way through!
Then I discovered homemade ice cream. Real milk, real cream, and nothing I can’t pronounce!
I love that I can feed it to the girls and know that the fresh fats and protein are feeding their growing bodies. No ingredients that are foreign to their bodies, no preservatives that upset tummies. Just simple, clean goodness.
Serves 4 - 6 (Depending on how much you want to eat!)
Ingredients
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Milk
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Cream
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Sugar
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Vanilla
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Salt
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Farm Fresh Egg (optional)
Notes:
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Please only add the egg if you are comfortable with it and know the source of your eggs (and that they are fresh)!
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I like 3 TBS of sugar in our ice cream. Feel free to add more if you like it sweeter. It won’t mess up the recipe!
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To get a pinch of salt, take your fingers and pinch out salt from a container. Put the amount that you get between your fingers into the ice cream mixture. It won’t be a lot, but it helps the flavor!
Directions
Beat together:
1 egg (optional)
1/2 cup cream
3 TBS - 1/2 cup sugar (add to taste)
pinch of salt
Stir in:
3 cups milk
Pour into a 1 ½ quart ice cream maker and follow the manufacture’s directs to make ice cream
or
If you don’t have an ice cream maker, follow one of these two methods.
Method 1:
Place the ice cream mixture in a deep pan or bowl. Put in the freezer for 45 minutes.
Once ice begins to form around the outside edges, take a spatula and stir vigorously.
Check the mixture every 30 minutes, stirring each time until frozen (2 -3 hours).
Method 2:
Place ice cream mixture in a gallon Ziplock bag. Squeeze out all the air.
Lay flat in the freezer and allow to freeze solid.
Break the ice cream mixture into chunks that fit into a blender or food processer.
Pulse until smooth.
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