Mint Cacao Nib Raw Milk Ice Cream
4 egg yolks from pastured hens
1 T arrowroot powder
2 T vanilla
2 t peppermint extract
1/4 c honey
1/4 c grade B maple syrup
1/4 cup fresh mint leaves, chopped
1 cup raw cream
3 cups raw milk
Mix in stand mixer using whisk attachment and adding milk and cream last. Refrigerate for at least 2 hours. Process in ice cream maker according to manufacturer's instructions (turn it on and add batter while it is mixing). Enjoy!
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