This recipe has been a huge hit in our house. My husband LOVES it. The fun part is, you can really make it any way you'd like, as long as you have the Cuisine Art Ice Cream Maker. My recipe is refined sugar-free and unpasteurized to retain the lactase and other beneficial enzymes found in raw milk.
Here is the Cuisine Art Ice Cream Maker:
You need to place the inner part of the ice cream maker into the freezer for 18-24 hours to freeze it -- I recommend just keeping it in the freezer at all times unless it's in use
What you'll need:
Cuisine Art Ice Cream Maker
3 to 4 pastured egg yolks
2 cups milk (I use raw)
2 cups cream (I use raw)
1 teaspoon pure vanilla extract (fresh Vanilla Bean would be ideal)
1/4 cup organic Pure Maple Syrup or Monk Fruit Sweetener
You can add fruit, sugar-free dark chocolate chips,1-2 scoops of collagen peptides or even protein powders as desired
Protein powders tend to make the ice cream very fluffy and light
If you add chocolate chips or fruit -- I'd recommend adding them later after the ice cream has already started churning
Combine all ingredients in a large mixing bowl and whisk together until combined.
Place all the contents into the pre-frozen portion of the Cuisine Art Ice Cream mixer and turn 'On.' It takes anywhere from 10-25 minutes to complete and this just depends on your desired consistency. I like mine a little thicker.
Once finished, enjoy! It's that simple.