This recipe is from Sally Fallon Morell’s Nourishing Traditions, with some optional additions recommended by community members! It makes about 1.5 quarts.
- 3 egg yolks, preferably organic and locally sourced from pastured hens that are soy and corn-free
- ½ cup maple syrup – or less to taste; ⅓ may be plenty!
- 1 tablespoon vanilla extract – or more to taste; some prefer 2 tablespoons
- 1 tablespoon arrowroot powder
- 3 cups heavy cream, preferably raw
- ½ cup crispy walnuts, finely chopped
- ½ scope of grass-fed collagen for extra nutrients
Beat egg yolks and blend in remaining ingredients.
Pour into an ice cream maker and process according to instructions.
For ease of serving, transfer into shallow glass container, cover and store in the freezer.
For those who want a fully stainless steel ice cream maker, the fairly pricey Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker is recommended by some of our community members. A considerably less expensive option is made from aluminum by Cuisinart.
What is the role of the arrowroot?
Recipe Moderator says
Arrowroot is a thickening starch used in this recipe for its smooth texture and favorable vanilla-like flavor. Arrowroot is derived from the root of a West Indian plant, Marantha arundinacea, which thrives in tidal flats. Thus this unique agent has a high sea mineral content and contains calcium ash, which assists in the maintenance of acid and alkaline balance.
Linda Teaman says
I have been making this recipe for years (Nourishing Traditions). It is the ONLY vanilla ice cream as far as I am concerned. I have tried it with the arrowroot and it tastes grainy which I am not fond of so I leave it out. Any hints for how to make it so that it does not have a grainy texture?
I like the idea of adding the collagen. Thanks!!
Raul Orlando says
Whoa! I’ve been looking for a “fairly nutritious” sweet treat for some time now.
Is there a way to make this if you don’t have a ice cream maker?
Anthony Farano says
Though it won’t be as smooth, you can do a two step process by gently blending and freezing the ingredients. And then blend the frozen ingredients again. This will yield a soft serve-like finished product.
Recently the trend of “no churn” ice cream has hit social media. Whip the ingredients to soft peaks, then freeze in a shallow container (covered). It’s not UNBEATABLE, but it’s good. 🙂
Is it ok to eat the eggs raw like that? I’m new to the WAPF guidelines!
As long as they’re from a good source!
Can I use my fresh raw milk with cream just as it comes or will this recipe for ice cream only work when using totally cream?
I just used 2 cups of raw cream, and 1 cup of whole raw milk. The texture is great while it’s churning. The big thing will be whether we can scoop it or not.
gianna seraban says
This is a recipe I really really really really want to try! Not sure if I like the idea of collegen, but good thing that’s optional! (Walnuts too:) i am now going to try to make it! post later about how it turned out 🙂
gianna seraban says
So here is the update: YES!!! I 100% recommend trying this recipe out. it doesn’t call for too many ingredients, and it tastes delicious. I just used regular sugar instead of maple syrup (I didn’t have any on hand 🙂 but yes, 100% go and try this recipe. You will not be disappointed at all.
Donna Ricci says
Am I adding grass-fed collagen or grass-fed gelatin. I ask because the link goes to gelatin.
In that link’s case, they’re synonymous. 🙂