Fresh cream is in season (don’t think of cream as a seasonal food? check out this post For the Love of Fresh Cream), and we’re making a lot of ice cream in our home. It’s so simple to make, plus it helps me to get all those good fat soluble vitamins into my toddler’s body. The ice cream we make is very much a raw food: raw milk, raw cream, raw egg yolks and raw honey comprise the basis for all the ice creams we make and each of those foods can be powerfully nourishing. Indeed eggs are one of my Top 10 Nutritional Powerhouses.
This ice cream should be made from the freshest cream you can find and, preferably, raw. Pastuerized cream tastes … well … cooked. I like to serve this ice cream with wild apricot sauce which accompanies the cinnamon particularly well.
|cinnamon honey ice cream|| |
- 1 Quart Fresh Cream
- 2 cups Fresh Whole Milk
- 4 Raw Egg Yolks
- ½ cup Raw Honey
- 1 Tbsp Ground Cinnamon
- Whisk together cream, milk, egg yolks and honey until the honey thoroughly incorporated into the cream and eggs.
- Stir in the cinnamon.
- Proceed according to your ice cream maker’s instructions.