Vanilla Bean Ice Cream

Sugar-Free/Paleo

Ingredients:

1 1/4 cups Whole Milk*

1 1/4 cups Cream*

2 1/2 tbsp Raw, Organic Honey

1 tbsp Pure Vanilla Extract

1 Vanilla Bean

1 tbsp Vanilla Flavoring

*Notes:

* For the milk and cream, I used my family’s raw milk from our dairy cows. However, I am sure store bought milk will work just as well. I recommend using whole milk. You may use whipping cream or heavy cream, but keep in mind that the heavy cream should not be over-churned. Your result maybe vanilla butter instead of ice-cream. In addition, heavy cream may mask the vanilla flavoring a bit.

Directions:

  1. To expose the inner seeds/beans of the whole vanilla bean, cut the bean down the center lengthwise. Scrap inner beans away from the outer husk, and place into medium mixing bowl.
  2. Add the milk and cream, and whisk to combine. Make sure the beans are evenly dispersed in the mixture meaning no clusters of beans remain.
  3. Whisk in extract and flavoring
  4. Pour into ice-cream maker, and follow the instructs for your device.*
  5. ENJOY!*

*Notes:

* I used Cuisinart’s ice-cream maker. I allowed the maker to run for about 30 minutes. Your machine may function differently; therefore, refer to your device’s user manual.

* I enjoyed mine by making Ice Cream Cookie Sandwiches. Check out the recipe linked, so you may satisfy your sweet tooth while being healthy!

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2 thoughts on “Vanilla Bean Ice Cream

    1. Well, you should definitely make it again! This recipe is soooo easy and so tasty in my opinion! In addition, it’s so easy to add your own twist to it if you’d like! Let me know when you try it! I’d love to hear from you.

      Liked by 1 person

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