We have been making our own ice cream for roughly two weeks now and I haven’t put on any extra weight. This tremendously empirical and non-scientific test is still in progress. I’m confident in reporting that our little experiment will be long running. Just think, I could have applied for a grant and had the government support my sweet tooth.
By the way, we are using raw organic cream, raw colostrum (cows make colostrum before they make milk; it’s good stuff), raw organic agave, two organic egg yolks and organic vanilla extract. We made blackberry ice cream by smashing organic blackberries, pressing the juice through a strainer to remove the seeds, and pouring the juice into the mixture. We also used organic orange extract to make orange flavored ice cream. But we seem to be gravitating to vanilla.
It takes about forty-five minutes to make at the most. We use a simple ice cream machine that you just turn on and taste test until you have it to the creamy smooth texture that we want. It’s so easy that you could teach your children to do it. I’m sure they’d be for it.
It’s really rather satisfying. You don’t have this "craving" for more. But, if you do, chances are that it won’t be too troublesome — more like wholesome if you ask me. The cream is already naturally sweet, so you don’t have to use much agave. I still add a lot.
We are making ice cream every three or four days and it’s fun!
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