Ice cream

[Guest guest]

You make Ice cream from cream fraiche, I think I leave mine sit out too long. It is thick like sour cream, I do not think it would be able to make ice cream.

a

[Guest guest]

--- In @y..., " givemeamomenttothink " <deweyli@e...>

wrote:

> Does anyone have a homemade ice cream recipe they can pass along?

> Ice cream is one of my favorite desserts and I would like to keep it

> that way. I looked at the health food store with the hopes that

> there would be something, anything, but,........it was all made with

> sugar. The general idea seems to be that as long as it is organic

it

> is good for you. I am more than willing to make my own.

>

> Peace and Love of Christ be with you,

> Robin

>>>>>>>>>>>And chocolate chip cookies too! I use a gallon of whole

milk, 6-10 whole eggs, 3/4 to 1 1/4 cup honey, 4-8 ripe bananas,

vanilla, and salt. I've been wanting to use some homemade yogurt in

it too, but haven't tried yet. Blend bananas, eggs, some of milk and

honey and put in ice cream freezer can. Add rest of stuff, swirl a

little to dissolve salt and freeze. Yield approx. 1 3/4 gallons.

Dennis

[Guest guest]

At 04:58 AM 5/18/2002 +0000, you wrote:

>Does anyone have a homemade ice cream recipe they can pass along?

Caveat emptor - eating large amounts of ice cream (or frequently) when made

with all raw ingredients may cause symptoms of cleansing/detoxing.

Best Regards - bon appétit!

-=mark=-

--------------------------

1. There are some ice cream recipes on page 149 of Vonderplanitz's book " We

Want To live. "

Here is a different recipe that was posted on this list in February:

2. The first time you make my ice cream recipe it will seem like a lot of

work.

You need an ice cream maker and a way to incubate yogurt cream for 48 hours.

So the first batch takes three days. Once you have those two things going,

it's really easy and you can make many batches at once.

1. make yogurt cream (creme fraiche), incubating for 48 hours to remove all

lactose. (whole milk yogurt takes 24 hours) I use the Yogourmet yogurt

maker; other methods abound. You can receive the yogurt maker very quickly

by ordering from Lucy's Kitchen Shop on the web at

http://www.lucyskitchenshop.com

I suggest ordering an extra container so you can make and store the yogurt

at the same time.

After incubating for 48 hours, yogurt cream goes into the fridge for 8 hours

or overnight, to set up.

1A: At this point you can make yourself a yogurt or yogurt cream smoothie

and drink your ice cream. That would also prove very satisfying to hunger

pangs. Sample ingredients: Big dollop yogurt or yogurt cream, a ripe

banana, and frozen fruit such as strawberries or peaches. Honey drizzled in

at the end if you want.

2. Get an ice cream maker or freeze batter and stir often.

Sample recipe: beat two eggs, beat in 1/4 cup honey, then two mashed ripe

bananas, then two cups yogurt cream, then two scant T vanilla. Some people

like three eggs or none. Instead of banana you can use any fruit or even

make peppermint ice cream by using water that peppermint has been steeped in

instead of bananas, and peppermint extract instead of vanilla extract.

Have fun!

------

3. And another recipe found on another list (ingredients are all raw,

unheated, unpasteurized, preferably organic, etc.):

1 pint cream (half-regular, half-colostrum)

1 pint milk (half-regular, half-colostrum)

2 tbsp. crumbled butter

5 ounces pecans, raw, blended

1/2 vanilla bean, chopped, raw, blended

contents of 5 raw dried cardamon seed pods, blended

2 eggs

4 heaping tbsp raw honey

Blend it all together, after first blending nuts and seeds.

No problem if you do not have colostrum milk or colostrum cream, just use

all regular!

Best if made in an ice cream maker, or a Viatmix or blender with an ice

cream making body, but since I had neither, I simply made it in a regular

ole' blender, and then decanted into two 3-cup Rubbermaid containers, and

stuck in the freezer. I opened the freezer every 30-45 minutes for the

first 4 hours and shook the containers violently to keep the ingredients

from separating as they froze.

....

Lastly, le[t] me remind you that Aajonus strongly advises eating raw ice cream

only once per months due to it's powerful solvent and detoxifying

properties. It works to strongly pull heavy metals and toxins especially

from the central nervous system (CNS), glands and organs (and GI tract), and

one can feel quite ill most of the time if one eats this stuff regularly.

in grace and ease!

Enjoy!

--vinny

-----------------------------

[Guest guest]

Theta Sigma wrote:

> Lastly, le[t] me remind you that Aajonus strongly advises eating raw ice cream

> only once per months due to it's powerful solvent and detoxifying

> properties. It works to strongly pull heavy metals and toxins especially

> from the central nervous system (CNS), glands and organs (and GI tract), and

> one can feel quite ill most of the time if one eats this stuff regularly.

> in grace and ease!

>

> Enjoy!

>

> --vinny

I eat most of those ingredients pretty often, raw milk, cream, eggs but never

had

any unpleasant reactions. It must be some difficult for a body to digest

combination that might cause the reaction Vinny mentions.

Roman