Raw Ice Cream
Ice cream is best when homemade, since you can use a great deal less sweetener and omit all the additives contained in commercially made ice cream. High quality homemade ice cream is made using raw organic cream, yolks from pastured eggs, and unrefined sugar. Get creative by adding your favorite berries or chocolate to the basic recipe.
- 3 pastured egg yolks
- ½ c Grade B maple syrup
- 1 Tbsp. vanilla extract
- 1 Tbsp. arrowroot
- 3 cups raw organic heavy cream
Whisk together all ingredients and add them to your prepared ice cream maker. Turn on ice cream maker and the best ice cream of your life will be ready in about 20 minutes! Eat right away or freeze in shallow plastic container.
Makes 1 quart.
Ingredients for sauce
- Six to eight fresh plum tomatoes, chopped into large pieces
- 1 large red onion, peeled & chopped
- 3 Tbsp. ghee
- 1 Tbsp. coconut oil
- 1 to 2 Tbsp. organic chopped garlic
- 1 small can organic tomato paste
- 1 to 2 cups filtered water Celtic sea salt to taste
- 2 Tbsp. rapadura or grade B maple syrup
- 1 to 2 Tbsp. organic basil
Heat cast iron pan, add ghee and coconut oil. Sauté onion and garlic then add in chopped tomatoes and stir for a few minutes. Add tomato paste and 1 cup filtered water and allow simmering until tomatoes are cooked. Add in rapadura, basil and salt to taste. Use sauce over your favorite pasta, or see our recipe for Grass Fed Meatballs!
Making Homemade Mayonnaise is easier than you think! (Makes 1 ½ cups)
- 1 whole egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon Dijon-type mustard
- 1 ½ tablespoons lemon juice
- 1 tablespoon whey, optional
- ¾ – 1 cup extra virgin olive oil or expeller-expressed sunflower oil or a combination Generous pinch sea salt
Homemade mayonnaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salads and many other dishes and is very easy to make in a food processor. The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content. Use sunflower oil if you find that olive oil gives too strong a taste. Homemade mayonnaise will be slightly more liquid than store-bought versions.
In your food processor, place egg, egg yolk, mustard, salt and lemon juice and optional whey. Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil and/or sunflower oil with the motor running. Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.