Butterscotch Ice Cream

I know Weston A. Price was not a fan of sugar, but this ice cream is so good!  I think all the cooked brown sugar, butter, and egg yolks give it a soft-sticky texture, compared to the usual texture of ice cream made with raw cream, which can be super-hard with ice crystals.  Hey, it's got brown sugar, it's got minerals :)  I asked Mike for a butterscotch-flavored ice cream, and he made up this fabulous recipe.  Technically, it's not converted from anything, unless you count "I want the butterscotch sauce to be IN my ice cream!"

Ingredients:

4 tbsp. salted butter (I use pasteurized, since it will be cooked; I'm sure you could use unsalted)

1.5 c brown sugar

1 c cream (I use pasteurized, since it will be cooked)

pinch salt

some milk if it seems too thick (maybe 1/2 c)

4 egg yolks

2 c raw cream

2 tsp vanilla (or just a splash, whatever)

ice cream maker (or whatever method you normally use to make ice cream)

In a small metal pot that you've already heated, add the butter and brown sugar.  Mix those with a spatula to incorporate.  Add the 1 cup of cream and pinch of salt.  Keep this at the lowest simmer you can where the mixture is still bubbling and foaming.  Cook until sugars caramelize and it has a butterscotch flavor.  The mixture will be thin.  If it seems a little sticky, add the milk to thin.  Remove from heat to cool a little.  This is approximately the same recipe you can use to make a butterscotch sauce.  It will thicken as it cools.

Next, scramble 4 egg yolks in a small bowl.  Add the mixture to the egg yolks without letting the egg yolks curdle (tempering): add a small amount of the still-hot mixture to the egg yolks, mix, then keep doing that until it's all mixed.  Put all of that back into the pot, and put it in the refrigerator to cool for a few hours.

Once the mixture is thoroughly chilled, stir in the one pint raw cream and the vanilla with a spatula.  Taste the batter (keeping in mind that it will taste a little less sweet once it's frozen) and adjust ingredients to your taste.  If you're going to use an ice cream maker, the mixture will receive additional stirring, so don't stir a lot at this point.

Churn the ice cream mixture in the ice cream maker.  Put into containers and freeze to ripen.

This makes a pretty sweet-sticky ice cream.  You could always add more raw cream to decrease the sweetness.  Or try soured cream instead of uncultured raw cream.  There's all kinds of flavorings you can add, too.

Chocolate

I'm not the biggest chocolate fan, but if you are going to eat it, this is the way to go! It's very delicious. This is a copy from an e-mail from a girl in my local chapter. Enjoy!



Ingredients:
4 T. Unsweetened, Organic Cocoa Powder
4 T. Virgin Coconut Oil (from WildernessFamilyNat urals.com)
3 T. Raw Honey

Just put ingredients in a blender and mix. I have that little Bullet
blender (as seen on TV), which is nice to contain the small amount of
ingredients.

You can use the chocolate as a warm sauce or you can pour it into a
mold and refrigerate it. I bought a miniature 12" chest of five
drawers at Michaels for $3.99 to use as a mold. I folded wax paper to
line each drawer and then poured the chocolate sauce into the drawers.
When the bars were set, I cut them into the small pieces that you saw.
Of course, you can probably buy real chocolate molds on eBay!

Most of you probably know the health benefits of these ingredients,
but here is some info anyway:

COCOA POWDER
One tablespoon of cocoa powder contains as many antioxidants as a cup
of green tea or a glass or red wine, according to Cornell University
researchers. Commercial chocolate is unhealthy because of the added
white sugar, the chemically-processe d oils, and the additives. Get
cocoa powder that is as close to being unsweetened, raw, organic, and
alkaline-free as possible.

Note: Do not add milk to make milk chocolate! Adding milk to the
chocolate cancels out the antioxidant effects, according to a study
published in the journal Nature. Researchers suggest that proteins in
the milk bind with the antioxidants, making them less easily absorbed
by the body.

COCONUT OIL
Lauric acid, the major fatty acid from the fat of the coconut, has
antiviral and antibacterial functions. Unprocessed coconut oil
contains no trans-fats and is a cholesterol- free food. Coconut oil is
also nature's richest source of MCTs, which raise the body's
metabolism, leading to weight loss.

RAW HONEY
Honey that is unheated still has its anti-bacterial, anti-viral
enzymes intact. Besides glucose and fructose, raw honey contains all
of the B-complex, A, C, D, E, and K vitamins, and trace minerals.