This recipe is an adaptation of the vanilla ice cream recipe from Nourishing Traditions.
- 2 whole eggs
- 4 egg yolks
- 1 1/2 cups maple syrup
- 2 tablespoons vanilla
- 2 tablespoons arrowroot
- 6 cups (3 pints) heavy cream (not ultra-pasteurized)
- 1 cup cocoa powder (I use AH!laska brand)
Beat eggs and yolks. Mix all the other ingredients together in a large bowl.
Follow the directions that came with your ice cream maker. I usually let it churn for about 5 minutes before I start adding ice.
NOTE: using a couple whole eggs seems to make the ice cream a little fluffier than the original recipe (which only used yolks).
Hey Bri, Why do you use Arrowroot. Why do recipes call for it?
Is it necessary? I made some Vanilla 2 weeks ago without it and it turned out pretty good.
You’ve got me. I just followed the recipe and made a few simple modifications. I think it has to do with texture and also may serve to stabilize the mixture and/or change the freezing characteristics.
Robin, I’ve made ice cream without arrowroot before. No big. But we never freeze it after it’s made. It’s just too yummy.
Brian, have you thought about using Cacao for this recipe? Raw egg yolk, raw cream, rapadura or maply syrup and cacao would make an all raw ice cream. heaven.
The egg whites left are great beaten with pinch of salt, vanilla and maple syrup then dehydrated. MMMMM
It’s winter down here in OZ so we’ve been hoeing into Raw Cacao drinks. Mix 1 tblspoon each of butter, honey and raw cacao. Add 2 cups warmed raw milk and watch your beloved swoon as she takes a swig. Those raw foodist guys are right Raw Cacao is sexy.
Arrowroot is in place of cornstarch (standarad American recipes) I hear that arrowroot is supposed to help it freeze smoother than the cornstarch, that cornstarch recipes can get icy and rock solid. Not sure myself, but am thinking I’ll try both this recipe and the hot cocoa recipe listed in the comments…I like the idea of butter in hot cocoa.
Arrowroot prevents ice crystals from forming.