post #21 of 54
1/7/07 at 7:50pm
|What recipe are y'all using for vanilla? I have a FoodTV recipe that's amazing that I've done before but it cooks the eggs and milk to a custard and it uses 24 yolks!!! I can't bear to use the 11 pastured eggs I have on one dish!! They are hard to get and if my farmer has enough, I get 12. I couldn't bear to use (if I could get) 24 of my "gold" eggs???? yikes!|
|Vanilla Ice Cream
(I have a small Cuisinart electric ice cream maker).
1 c. whole “raw” milk, well chilled
¾ c. sugar
2 c. heavy cream (I use “raw” cream -- another ‘white gold’)
2 t. vanilla
Whisk all ingredients until sugar is dissolved. Pour into ice
cream maker and mix until thickened, about 25-30 minutes.
People laugh at me when I tell them I eat ice cream on my baked oatmeal. I don't think of my ice cream as junk food. It's raw cream, honey, eggs and vanilla. What's so bad about that? It's a lot better than what most people eat for breakfast. Maybe I just need to give it a different name so people don't think it's a dessert. How about "freezer egg nog" or "icy milk smoothie"?
Yet if you'd added butter and maple syrup they wouldn't bat an eyelash, and that wouldn't even have the eggs in it for extra protein.