Have an ice-cream maker? Try one of Dr. Greg’s favorites. Our back-to-basics natural ingredients include eggs and coconut milk (read our “Got Milk?” info sheet if you want to know more about what happened to the healthfulness of milk and why commercially available products cause inflammation; available in our office). Unsweetened coconut milk makes for an incredible flavor and just-as-creamy treat. And perhaps just as importantly, this recipe uses real maple syrup rather than a cane sugar product for sweetening; any cane sugar product (and corn sugar and agave) will cause inflammation.
Also gone from the ingredients list are the “emulsifiers and thickeners” of mass-produced ice cream—synthetic chemicals that are also used to make anti-freeze, paint removers, and cements; and cause a long list of health issues including lung, liver and heart damage. (sorry to be so graphic L)
Making any desert takes a little TLC, as should any occasional family treat.
Makes 1 Quart
3 egg yolks
½ cup maple syrup
1 Tbs vanilla extract
1 Tbs arrowroot
3 cups unsweetened coconut milk
Beat egg yolks and blend in remaining ingredients. Pour into an ice cream maker and process according to the equipment instructions.
Raspberry Ice Cream: omit one cup of cream and instead add 2 cups of fresh berries. Process the berries in a blender or food processor for several minutes, then add the rest of the ingredients and process until well blended. Gradually add in the maple syrup until sweet enough for your taste. Pour into ice cream maker and process according to the equipment instructions.
Alaska Blueberry Ice Cream: spend an afternoon with friends collecting blueberries from any of the incredible Alaska blueberry-picking spots. Then follow the directions for Raspberry Ice Cream.
Ginger Pecan Ice Cream: add 1 Tbs ground ginger (fresh is best!) and ½ cup finely chopped pecans just before putting the mix into the ice cream maker.