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Raw Rose Ice Cream
Serves 4-6
Active time: 10 minutes
Total time: 45 minutes
Ingredients
- 2 cups raw cream
- ¼ cup raw honey
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon food-grade rose water
- 2 teaspoons beetroot food coloring
Directions
- In a large bowl, whisk egg yolks, honey, vanilla, beetroot coloring, and rose water together until smooth.
- Add cream to the mixture while stirring. Stir until combined, being careful not to whip the cream; it would cause an icy texture.
- Working quickly, pour into an ice cream maker. Let it run until desired consistency is achieved.
- Freeze for at least 30 minutes before serving.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other Taylor Allen recipes:
Bacon Brussels Sprouts with Fresh Cranberries
Published in the Price-Pottenger Journal of Health & Healing
Summer 2021 | Volume 45, Number 2
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