Easy homemade vanilla ice cream
October 12, 2016
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My family loves ice cream. I love to spoil them, and therefor it is a necessity to stock home-made ice cream in my freezer to keep them happy. This recipe is incredibly easy and very creamy. It can even be made without an ice cream machine and still tastes amazing. Although it does contain sugar, it is still much "healthier" than store bought ice cream. I have tried a lot of home-made vanilla ice cream recipes, and some of them are quite difficult to make. The trick with most basic home-made vanilla ice cream recipes, is to make a custard and make sure that the custard mixture coat the back of a spoon after it is cooked.

Ice cream only requires 5 ingredients or less: cream, milk, eggs, sweeteners (honey, maple syrup or organic sugar) and a natural flavoring such as pureed fruit or vanilla pods.

I never questioned the ingredients in this cold, creamy treat, but my view changed after I was listening to a health coach who mentioned that ice cream is considered as one of the most unhealthy things to eat. My curiosity was sparkled and I started to do a bit of research on the topic. Let me share some of my high-level findings with you so that you can make better health choices next time you want to treat yourself.

AVOID THESE INGREDIENTS WHEN BUYING AN ICE CREAM

Calcium Sulfate

Polysorbate 80

Magnesium hydroxide

Xanthan Gum

Corn Syrup Solids Corn syrup, corn syrup solids, and high fructose corn syrup (HFCS) are all made from corn, and bottom line, all are sugar and genetically modified)

Potassium Sorbate

Mono- and Diglycerides

Sodium Phosphate

Soy Lecithin or Soya Lecithin

WHAT MAKES ICE CREAM TOXIC?

Consider you opt for a soft-serve ice cream with strawberry syrup or chocolate syrup, you’d have to contend with these ingredients: High fructose corn syrup, corn syrup, sugar, E330 citric acid, E405 propylene glycol alginate, E412 guar gum, E413 tragacanth, E414 acacia, modified corn starch, E296 malic acid, E211 sodium benzoate & E202 potassium sorbate, artificial flavors, E129 FD&C Red No. 40, E133 FD&C Blue No. 1.

I don’t know about you, but if I read about those ingredients, it feels like I am an experiment in a lab instead of enjoying the sun in the Summer while eating my delicious ice cream.

But there is hope. You can make this delicious recipe in a “jap-trap” (that is the Afrikaans word that means “very quick”) and enjoy the happy feeling and delicious taste your get when you eat this creamy treat.

I would like to give credit to Tessa Kiros, the author of the recipe book, Falling Cloudberries, for this recipe. I found this recipe in her book and I think it is a brilliant easy vanilla ice cream recipe.
Servings Calories Per Serving Effort
6 395kcal Easy
Ingredients
Preferences
No. of Servings: servings
Units:
Instructions
  1. Whisk the egg yolks and vanilla until they are well fluffed up. Add the condensed milk and continue mixing until they are well mixed.
  2. Whisk the cream in a second bowl until it is stiff and holds its shape. Mix the egg yolk mix with the cream and fold until it is all well incorporated.
  3. Put the bowl in the freezer or in an ice cream machine
Nutrition Facts
Easy homemade vanilla ice cream
Amount Per Serving
Calories 395 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 123mg 41%
Sodium 111mg 5%
Potassium 108mg 3%
Total Carbohydrates 40g 13%
Sugars 37g
Protein 8g 16%
Vitamin A 15%
Vitamin C 1%
Calcium 25%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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