I love two things best about my mother: 1) She’s always been bold. Viewing her from the eyes of my childhood, she seemed fearless at life. She was unafraid to do anything. She taught me that I would not, in fact, die by calling the store to ask if The Game of Life was in stock. (A true story that took me at least an hour to muster up the courage to do.) Or, that by any means necessary, we show up when we say we will, proving we’re reliable even when it’s hard. (Hard meaning, associating with people I don’t know.) 2.) She has cultivated this boldness in her kitchen. After years of study and creativity, she’s turned to natural foods in every sense of the word. Only the freshest, sprouted, raw and organic ingredients are used and she’s not one bit sorry about it.
When it comes to things she believes in, she is fearless and confident in her focus. With this desire to live as naturally as possible, I admire her weekly trek to an organic Amish market for only the best dairy she can find. She discovered this gem with a friend several months ago. The cows have a large pasture to enjoy and the products are always the freshest I’ve seen. Butter purchased from this farm is a bright gold hue thanks to true grass-fed cows and the whole milk is almost cream, loaded with an inch of fresh foam. Once my mom became a regular customer to this farm, she was frequently churning out new recipes to highlight these products.
Natural, homemade ice cream quickly became a staple at her house. It’s her new trademark! Open my mother’s freezer any given day and you’ll see her perfect penmanship written with flavors such as “chocolate peanut butter,” “vanilla bean,” and “mint chocolate chip” on at least half a dozen cartons. She loves homemade ice cream because it keeps for several weeks and is an easy, delicious dessert for all occasions – for her and my dad to large dinner parties. With so many naturally sweetened ice creams coming from her kitchen, I asked to share one with you today. Recipe given courtesy of my mother, who is no doubt unapologetically enjoying a bowl now.
Naturally Green Mint Chocolate Chip Ice Cream
5 Organic Egg Yokes
2 cups Organic Heavy Cream
2 cups Organic Whole Milk
2/3 cup Maple Syrup or Agave
2 teaspoons Peppermint Extract
1/2 cup chopped or shaved Chocolate or Mini Chocolate Chips*
1/4 teaspoons Spirulina Powder
Pinch of Sea Salt
Heat egg yokes, cream, whole milk and maple syrup together in a pot over medium high heat. Stir the mixture until it thickens enough to coat the back of the mixing spoon. Remove from heat and strain into a large mixing bowl. Mix in the rest of the ingredients. Pour the mixture into an ice cream machine and churn according to your ice cream maker’s directions (about 20-30 minutes). Place ice cream in a container and freeze for an additional 2 hours and serve. Store in an airtight container and ice cream will last in the freezer for up to 4 weeks.