So here’s the deal, if “beer is Paleo” then my homemade ice cream from raw cream is certainly not the biggest sin I’ve ever committed. Besides, I wouldn’t want Luke to think I’m “weird”.
And I used to be but I’ve found that an occasional indulgence keeps me happy, normal and sane. I don’t care to drink but I do enjoy a sweet treat from time to time. . .
Commercial ice cream may taste okay but it has a lot of chemicals and additives in it–some that closely mimic antifreeze. Yes, you read that right; propylene glycol (found in the majority of commercial ice creams) is none other that anti freeze. Hmmm, not what I want to eat or give my children. Make your own—it’s not that hard and like anything else it’s usually the best.
Basic Vanilla Ice Cream — here’s what you need. . .
1 quart grass fed raw cream
6 egg yolks
½ cup organic Grad B maple syrup
1 tbs vanilla
1 vanilla bean
Red, White & Blueberry: fresh raspberries, fresh blueberries and shaved white chocolate and fresh mint for garnish. In a bowl or parfait glass
Chocolate: omit vanilla bean, reduce vanilla to 1 tsp and add in 1/3 cup organic cocoa
Separate the eggs and reserve whites for another use. Beast egg yolks with an electric mixer until thick, lemon colored and ribbony.
Add in maple syrup, vanilla, contents of vanilla bean and stir until mixed. Stir in cream until blended and place in container of ice cream maker.*
*There are a couple of different options here. You can get a self freezing machine with a canister inside it that you can use in your freezer or you can go the more traditional wooden bucket route using the rock salt and ice. Personally I prefer that one as I find it makes better ice cream. Well worth the extra effort. No matter which you are using follow the manufacturer instructions. With our White Mountain wooden bucket, we have the electric model and it takes 20 mins of “churning”.
When the ice cream is ready remove from container and eat as is if you like soft serve or place in the freezer for a few hours to further harden.
Enjoy the delicious vanilla as is
or in a parfait glass/bowl first scoop vanilla ice cream, layer with raspberries, ice cream, blueberries. I garnished the top with fresh mint and shaved white chocolate to mimic the stars of course:)
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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