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Sweet Rose Vanilla Bean Ice Cream

Posted Jul 23 2010 12:00am

Perfectly perfect.  This summer, I have admittedly become obsessed with ice cream.  Be it the heat or the nostalgic idea of having a drippy scoop of  cold ice cream to top off a summer dinner, I love it.  For some reason, ice cream doesn’t have calories, or sugar in the summer.

I have become quite the homemade ice cream master in the past couple of months.  I have made the most perfect vanilla ice cream I have ever had and a close to perfect, buttered scotch.  Some thing just clicked while making this chilly treat.  Before I was a self proclaimed master (of vanilla at least) I was using tons of egg yolks and having to find something to make with the left over whites.  I didn’t like having to buy all those eggs just for one batch of ice cream.  So, I found a new method, tapioca starch, which I learned by reading the ingredients on my favorite bought ice cream/ pint label.

I’m lucky enough to live in the same state as the true ice cream master, Jeni Britton-Bauer, of Jeni’s Splendid Ice Creams (named best ice cream in the US).  B and I have taken more trips than I’d like to mention to her shops to satisfy our little addiction.   I love the way that the base ingredients are glorified.  She uses Snowville Creamery cream, and it wouldn’t be anything less than a sin if she used artificial flavors and heavy add in’s to cover  up the precious taste.  Snowville is a small, mom and pop operation, located here in Ohio and they take a lot of pride in the lives their grass-grazing cow’s live.  I have the pleasure of buying this milk on a regular basis.

To stretch my, so called, ice cream skills I really wanted to make a rose flavored ice cream.  Not the kind that tastes like eating straight perfume, the kind that is ever so slightly blushed with that pink, floral taste.  I had the perfect solution.  I just bought a new Tulsi tea, sweet rose, which I love!  It’s a wonderful swirl of fragrance and body with the health benefits of Tulsi (holy basil.)  Holy Basil is an herb  that is sacred in India.  It is said to promote calm, stamina, immunity, metabolism etc.  I drink this tea often and I can say I’ve never felt bad after drinking it.

I’m not saying ice cream is a health food by any means, but I am saying, if your going to eat it, make it your self.  You control the ingredients and at Jeni’s, a pint in $8!!  I’m also saving money.  A lot of people don’t realize it, but sometimes after eating conventional ice cream, especially from chain shops, they experience a pseudo sinus infection/flu.  This is from the “natural & artificial” flavors.  Our bodies know what their doing, and when we consume something that is artificial, or bodies issue and auto immune response to protect itself.  This is why I only eat ice cream at one place  (Jeni’s) and  I make the rest!

This is the most creamy, scoop-able-right out-of-the-freezer ice cream ever! Happy Churning!

Sweet Rose, Vanilla Bean Ice Cream:

  • 15 oz. organic whipping cream
  • 2 1/2 C. organic whole milk
  • 3/4 C. organic  sugar
  • 1/4 t Fleur de Sal
  • 1 T honey
  • 1 T + 1 t tapioca starch
  • 3 T organic whole milk
  • 2 Tulsi sweet rose tea bags
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