Creamy Vanilla Custard Ice Cream

Use this base as is or add in fruit, nuts, and chocolate for artisan ice cream at home.

Made with the cleanest most wholesome ingredients, you will feel absolutely okay serving it to your children for breakfast. Add in any fruit you like to make this a dreamy summer treat. We are loving strawberries and chocolate ganache this time of year.

Vanilla Custard Ice Cream Base

2 cups heavy cream, we use raw cream

3 cups whole milk, again raw is most nutrient dense

3/4 cups to 1 cup honey, raw sugar, or maple syrup. All depends on the season and what fruit I am using.

pinch of sea salt

3 egg yolks

1 teaspoon vanilla powder optional

2 teaspoons of vanilla extract

Directions:

1. Mix the cream, milk, salt, vanilla, and sugar in a bowl.

2. Pour half the mixture into a sauce pan and heat just until until it starts to steam.

3. Add the egg yolks to a separate bowl and slowly whisk the warm cream mixture into the eggs. Slow is key so you do not scramble the eggs. You just want to temper them.

4. Add this the egg and cream mixture back to the saucepan and heat. Stir for about 5 minutes until the mixture turns to a pudding like consistency.

5. Add the custard mixture to the rest of the cream mixture and whisk to combine.

6. Cool in the freezer for an hour.

7. Once cool pour the mixture into a 2 quart Ice cream maker. Add in a 1-2 cups of fresh fruit or fruit puree 1/2 way through churning.

   To make chocolate covered strawberry:

   • Make a ganache of 1/2 cup chocolate chips and 3/4 cup heavy cream. Heat in a sauce pan, whisking while it melts together. Let cool slightly and drizzle into the ice cream as it is churning. Do this when the ice cream is almost finished churning.

   • Add in a half pint jar of strawberry jam or pureed strawberries after adding the ganache.

Enjoy!