Recipe Of The Week: Ice-Cream

Ice-cream is usually too cold and too rich to be healthy. Nevertheless, we are all human, and most people can hardly imagine living without ice cream – even if it is only used as a once-a-week treat.

We do need to realise, however, that some ice cream manufacturers use ingredients that have no place in the human body. Because all ice creams that we know of contain sugar and any number of “strange” ingredients, we prefer the home made alternatives – which are just as enjoyable.

The Farmhouse Vanilla Ice-Cream recipe below is a healthy version of the traditional ice-cream recipe. From a taste point of view, it is unbeatable. From a health point of view, it is preferable.

Please note that ice cream should be considered as a spoil and not as a regular treat. Wherever eggs are called for, these should ONLY ever be free-range eggs from reputable sources.

Farmhouse Ice-Cream

4 free-range eggs, separated (only free-range eggs recommended)
1/2 cup raw or organic honey or fructose
2 cups fresh cream
1 tsp natural vanilla

Whip cream. Separate eggs. In separate container, whisk egg-whites until stiff. Slowly beat in honey. Add egg-yolks and continue beating a few more minutes. Carefully fold in whipped cream. Spoon mixture into freezing container. Place in freezer until firm – about five hours. This makes two litres at a far smaller cost than the average bought ice-cream. Try variations by adding coconut, carob or liquidised fruit. Always remove from freezer an hour or two before serving, according to consistency preferred. The above recipe is convenient for an electric blender. If you do not have a food processor with these attachments, then halve the ingredients and do the whipping with a normal hand-blender.

Note: 3/4 cup fructose may be substituted for 1/2 cup raw honey.

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Cassata Ice-cream

6 egg-whites
1/2 cup fructose
2 cups cream
1 cup chopped pecans
1 1/2 cup raisins and dates

Chop raisins and dates. Beat egg-whites (room temperature) till stiff. Fold in half of the fructose. Beat cream until stiff, and fold in the other half of the fructose. Fold egg-white and cream mixtures together, adding nuts and fruit. Freeze. May be served in slices with a dollop of cream and 1/4 cherry for decoration. Carob powder may be lightly sprinkled over cream to look like sprinkled chocolate.

Note: honey may be substituted for fructose.

Uncle Ned’s Favourite Mountain Ice-Cream 

4 bananas
1/4 cup honey
1/2 cup whipped cream
1 tsp slippery elm (optional)
1/2 cup chopped pineapple
1/4 cup raisins

Use only sufficient water to aid blender action. Add honey, water, pineapple, sultanas, slippery elm and cream to blender, add thinly sliced bananas to mix. Blend adding only enough water to assist blending operation. Freeze in tray or bowls. Serve before it gets too hard.

Old-fashioned Peach Ice-cream

4 fresh peaches
2 tsp lemon juice
1/4 cup honey
1/2 cup whipped cream
1/4 cup sultanas

Blend above ingredients together, adding only enough milk to help blender action. Freeze for 2 or 3 hours before serving.

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2 responses to “Recipe Of The Week: Ice-Cream”

  1. Lois Carol Wessels Avatar
    Lois Carol Wessels

    Will definitely try the recipe – sounds delicious – Thank you

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