🥂Cheers to NOT Poisoning Your Neighbors

Nostalgia is often a lame excuse to perpetuate unhealthy habits, but it doesn’t have to be a negative if you make some adjustments.

So no, I’d never buy the industrial ice cream tub that I enjoyed as a kid but I can create my fave childhood flavor with homemade ice cream that has only healthy ingredients.

This Neapolitan Ice Cream from Scratch is completely nourishing and just the medicine I needed after a stressful, and super hot summer day.

Vanilla Ice Cream & Base For Other Two Flavors:

*Choosing raw, grass-fed dairy will be key for health benefits (Pasteurized dairy is best to avoid at all costs)

- 3 cups heavy cream

- 3 cups whole milk

- 2 vanilla beans

- 6 egg yolks

- ¾ cup maple syrup

- ¼ cup raw honey

Directions:

1. In a saucepan, combine heavy cream, milk, maple syrup, and honey.

2. Heat on medium while whisking periodically until it reaches a light simmer.

3. In a separate bowl, add egg yolks. Then slowly pour in about ¼ cup of the hot milk mixture while whisking. Once combined, repeat, adding in 2 more rounds of ¼ cup of the hot milk. This is to combine the egg yolks without scrambling them.

4. Once fully mixed in, add egg yolk mixture into the saucepan and turn it back on to medium heat. Gradually bring the mixture to a light boil (165 degrees).

5. Remove from heat and stir in the insides of your vanilla beans.

6. Split mixture evenly into 3 separate glass containers. Store vanilla in the fridge for at least 2 hours or overnight.

Make strawberry flavor:

- 1 cup organic strawberries

- 1/4 cup sugar

1. Wash and cut the green parts off strawberries.

2. Add to a saucepan with sugar over medium heat.

3. Smash and mix until lightly boiling and syrupy.

4. Choose one of the containers of milk and pour strawberry mixture in. Lightly swirl and stir until fully combined.

5. Refrigerate 2 hours to overnight.

Make chocolate flavor:

1. ½ cup ceremonial grade cocoa powder

2. ½ a bar of 100% cacao chocolate bar (I use the brand Alter Eco)

1. Melt chocolate bar in a saucepan over medium heat.

2. Whisk in about ½ cup of your ice cream base.

3. Whisk in cocoa powder. Turn off heat.

4. Add in all of the ice cream base and whisk until fully combined.

5. Add back into glass container and refrigerate for 2 hours to overnight.

Churn Ice Cream:

I only have one ice cream maker, like most people, so I had to do this over 2 days.

- Once your ice cream has set long enough in the fridge, churn one of your flavors in an ice cream maker.

- Wash, dry, and refreeze your ice cream maker bowl.

- Store finished ice cream in the freezer.

- After about 10 hours you can repeat with your second flavor. Then repeat the next morning with your third flavor.