ALMOND ICE CREAM

When I tried to introduce my kids to the SCD diet, I started to make treats to ease the transition for them. At some point, I bought a rather inexpensive ice cream maker in the hopes that I could make authentic ice cream using honey as a sweetener. It did not disappoint me! I’ve been discovering more and more different combinations of delicious ingredients that make sweet and creamy summer treats. The only problem is that they vanish from my freezer faster than I can make them!

INGREDIENTS
1 1/4 cups almond milk (I use Elmhurst unsweetened milked almonds - 2 ingredient version)
1/3 cup honey
1 vanilla bean
4 tbsp blanched almond butter
4 egg yolks
1 1/4 cups fermented heavy whipping cream (see recipe below)

INSTRUCTIONS
Using a sharp knife, cut alongside the vanilla bean and scrape out the seeds using a small spoon. Add both the vanilla seeds and empty vanilla bean as well as honey and almond milk to a small saucepan. Let cook until it starts boiling. Set aside.

Combine the almond butter with the egg yolks in a small mixing bowl. While stirring constantly, add half of the almond milk mixture and combine well. Now return the mixture to the remaining almond milk in the sauce pan. Heat for two more minutes until the mixture thickens, then remove from the stove. Let cool to room temperature. For best results, refrigerate for 1 hour.

Add the heavy whipping cream to the mixture and combine well.

Add mixture to your ice cream maker, following its instructions.

Place the ice cream in a sealable container and freeze overnight.

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FERMENTED HEAVY WHIPPING CREAM

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

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