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Raw Ice Cream
Background info: A remarkable human innovation, ice cream serves as an example of our ancestors’ ingenuity when it comes to food preservation and experimentation. Although its exact birthdate is unknown, sources attribute the oldest version of ice cream to the ancient Persians, who, as far back as 400 BC, stored flavored ices and other foods in a yakhchāl, an iconic, cone-shaped building specifically designed to protect food from the desert heat.
Today, the term ‘ice cream’ is associated with the creamy concoction of milk, cream, sugar and flavorings that we all know and love. Despite the barrage of additives and emulsifiers found in many store-bought dairy delights, homemade ice cream (from raw, grass-fed milk) can serve as a healthy summertime treat, and can provide bioavailable minerals and vitamins, such as vitamin A.
—Price-Pottenger
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Ingredients
- 1 pint raw cream
- 3 pastured egg yolks
- ½ cup raw milk
- 1 tbsp vanilla extract (not imitation extract; can be done with chopped vanilla bean as well)
- ½ cup* raw (unheated) unfiltered honey
- ½ cup raw kefir or pastured whole milk yogurt
- 3 tbsp arrowroot powder (optional)
*or less, to taste
Directions
Mix all ingredients together with a whisk or electric mixer on low speed, then proceed with your ice cream maker’s directions.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years, specifically as it pertains to the reproductive cycle. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out these other recipes from Annie Dru:
Pan Fried Pastured Lamb Chops with Marsala Reduction
Coconut Curry Thai Shrimp Soup
Published in the Price-Pottenger Journal of Health & Healing
Summer 2010 Volume 34 Number 2
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