Homemade Icecream

It's been a long and tiring week, so I'm posting about ice cream.  The long and tiring part involves Liv having gastro while on a road trip up to NSW to visit in laws, 2 trips to the emergency department, and 2 trips to doctors.  She's having a hard time getting over it, but seems it will just take time.

Anyway, I bought and ice cream maker a few weeks ago, and this is the latest, dare I say it, healthy batch of ice cream.  The recipe is from Nourishing Traditions, and our version is gingerbread cookies and cream.

3 Cups of cream (from grass fed cows).  You can substitute a bit of milk if you don't have enough cream.
3 egg yolks (from the backyard is best!)
1 tbsp arrowroot (real arrowroot, not tapioca if possible)
1 tbsp vanilla extract (homemade by us!)
1/2 cup maple syrup

You just beat up the egg yolks, mix in the rest of the ingredients and pour into the machine.  I added homemade gingerbread biscuits broken up for the cookies part.  They were made with spelt and teff flours, homemade butter, and rapadura sugar, so they are a healthier version too.  With a fussy eater in the house, it's important to create nutrient dense foods that you know will get eaten!