by: Beth Scott
Have you ever wondered if there was a healthful alternative to the sugar and
preservative filled ice cream you buy in the supermarkets? If you have or if
you would truly like to try homemade ice cream then this is for you. I have a
recipe for vanilla ice cream, that will knock your socks off when you taste it.
The first thing you need to know is how to make your own 100% healthy and
natural vanilla extract. You might buy this from a good quality store if you can
find an unadulterated brand. To make your own you'll need about a quart of
milk, a vanilla bean (available at most health food stores), and a teaspoon of
honey. You put the milk in a saucepan and heat on high while you slice the
vanilla bean lengthwise and in half.
Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20
minutes, then cook on medium heat for a half hour or until the milk has a thin
sheet of film on top.
Stir the mixture constantly as it cooks to prevent burning. Cool the extract and
freeze in a plastic bottle or container. This extract will last you for quite awhile
since recipes call for only a few teaspoons each. You should-if you plan to
make the ice cream anytime soon- save a cup of the extract in a container in
your refridgeratior. Whenever you want to make more ice cream just get the
extract out of the freezer and thaw in the refridgerator until a few tablespoons
or so are thawed, then refreeze the rest before it thaws out.
Now I'll give you my vanilla ice cream recipe, follow the instructions carefully
and you'll get wonderful results.
Vanilla Ice Cream
You'll need: 3 eggs, with the egg whites and yolks seperated, 1/2 cup honey,
4 cups light cream, and 2 teaspoons vanilla extract.
1. In a medium size bowl beat the yolks until smooth. Gradually add honey,
beating until well-blended and thick. In a different small bowl beat the egg
whites until stiff, stir beaten whites in with the yolk and honey.
2. Then add the cream and egg mixture together in a saucepan, cook on
medium heat, stirring constantly for 15 minutes.
3. Stir in vanilla extract, and either process in an ice cream maker or just
freeze in a bucket container overnight. Serve with an ice cream scoop.
This ice cream is rich, creamy, natural, and very healthy I'm sure you'll enjoy
it.
Beth Scott is the author of the eBook "The Ultimate Whole Wheat Bread
Baking Guide!"
to visit her website go to http://Breadmaking.Apt-Products.com
For more great recipes visit: http://snipurl.com/90j8