Saturday, May 12, 2012

Recipe: Mint Cacao Nib Raw Milk Ice Cream

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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