Real Food with Stephanie: Ice Cream

Happy National Ice Cream Day! And, happy birthday Zachary Violett! In honor of both days, I am sharing one of my favorite ice cream recipes. 

HBD Zach! 

HBD Zach! 

First off, a few words. I love real ice cream. I am a huge advocate for eating real food made with simple ingredients. This ice cream recipe is just that. Five ingredients: eggs, cream, milk, sugar, and salt. Any meal or food made with high quality, simple ingredients is better for your body than highly processed foods with dozens of additives and a long ingredients list. Beware the alternative, “healthy” options, they tend to be some of the greatest culprits.

Anyway, back to ICE CREAM! 

My favorite ice cream recipe is adapted from the New York Times “The Only Ice Cream Recipe You’ll Ever Need” 

The title says it all. 

Here is ice cream I created today. I was in the mood for something light, that still had some flavor depth and chocolate. Always chocolate. Enjoy!

Brown Sugar + Bourbon Stracciatella Ice Cream

Ingredients:
2 c cream
1 c milk (2% or whole)
2/3 c brown sugar
6 egg yolks
1 t salt

Add ins:
1 T bourbon (optional)
¼ c dark chocolate
1 T coconut oil 

Heat cream, milk, and sugar in a large saucepan over medium heat until sugar is dissolved. Stir in salt. Turn heat down to medium low. Add ¼ c of hot cream mixture to egg yolks and whisk to combine. Continue to add ¼ c of cream at a time until 1 c has been added to the egg yolks. Slowly add the egg + cream mixture back into the saucepan. Stir and continue to cook until the mixture reaches 170° degrees or the mixture thickens enough to coat the back of a spoon. Transfer to a medium sized bowl, and cool in the fridge. After cooling about 15 min, stir the mixture and add 1 T of Bourbon. Return to the fridge to cool overnight.

The next day, prepare ice cream mixer. Add cooled ice cream base and turn on the ice cream maker. Churn according to directions. 

While the ice cream is churning, add chocolate and coconut oil to a small saucepan. Heat over low heat and stir to melt chocolate. Over the last few minutes while the ice cream is churning, slowly drizzle in the chocolate.

Serve immediately or freeze in an air tight container for later. 
 

Bonus: be sure to hit Stephanie's blog for her Luck o' the Irish Lucky Charms Ice Cream recipe. Because it's National Ice Month all month long. Time for all the ice cream!