Comments on: Chocolate Ice Cream http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/ Nourishing Traditions Through the Eyes of Brian Glass Sat, 11 Feb 2012 13:34:10 +0000 hourly 1 http://wordpress.com/ By: beth http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5640 Fri, 05 Feb 2010 20:32:42 +0000 http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5640 UPDATE
the ice cream came came out less like cream and more like ice but was delicious! I will try this one again only this time I will use the raw heavy cream i am so excited to get this weekend!

thanks again for the recipe!!!

]]> By: beth http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5639 Thu, 04 Feb 2010 19:12:51 +0000 http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5639 I want to thank you so much for posting this recipe. I spent the morning stressing over how to proceed with my raw milk ice cream endeavors. I love Sally Fallon!!! However, I don’t have my book handy! I was looking for a recipe that did not require me to heat my precious raw milk! I have made some major changes to your recipe but couldn’t have done it without you! Here’s what I used!

My Version of CHUNKY MONKEY
1 cup Vanilla Coconut milk (So Delicious Brand)
5 cups Raw Whole Milk
2 Whole Eggs
4 Egg Yolks
2 pureed bananas
1/2 cup maple syrup
1 tablespoon Vanilla
2 tablespoons Arrowroot
1 cup Mini Semisweet Chocolate Chips
!/4 cup Crushed Walnuts

I have not tasted it in Ice Cream form yet but the Batter is TO-DIE-FOR!!

Update to follow!

~beth

]]> By: Suzette http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5311 Thu, 30 Oct 2008 09:52:51 +0000 http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5311 Arrowroot prevents ice crystals from forming.

]]> By: Jenn http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-4788 Wed, 05 Dec 2007 19:02:52 +0000 http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-4788 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.

]]> By: The Nourisher http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-2904 Wed, 18 Jul 2007 04:16:46 +0000 http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-2904 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.

]]> By: brianglass http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-2584 Sun, 08 Jul 2007 17:30:26 +0000 http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-2584 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.

]]> By: robin http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-2577 Sun, 08 Jul 2007 13:49:10 +0000 http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-2577 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.

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