Download Ice cream - Christine Cronau

Ice cream
The following ice cream recipes are very easy to
make; they don’t require an ice cream maker, and
they only take approximately 10 minutes to prepare.
If you put the container of frozen ice cream in the
fridge ½ hour before serving, it is easier to scoop.
You can also put the ice cream into individual
containers, which means you can pull a single-serving
out of the freezer.
I
n the old days when
ice cream was made
of whole eggs, cream
and sugar and laboriously
cranked out in the old
home freezer, a serving
of ice cream was only an
occasional family treat
that didn’t do much
harm. Today in this mass
producing, synthetic age, it
is another matter entirely.
Today you may be treating
your family to poison! Ice
cream manufacturers are
not required by law to list
the additives used in the
manufacturing of their
product. Consequently,
today most ice creams
are synthetic from start
to finish.
80
Great Health
Analysis has shown the
following:
DIETHYLGLYCOL: A
cheap chemical used as
an emulsifier instead of
eggs is the same chemical
used in antifreeze and
paint removers.
PIPERNAL: Used in place
of vanilla. This chemical is
used to kill lice.
ALDEHYDE C-17: Used to
flavour cherry ice cream.
It is an inflammable liquid
also used in aniline dyes,
plastic, and rubber.
ETHYL ACETATE: Used to
give ice cream a pineapple
flavour—and as a cleaner
for leather and textiles; its
vapours have been known
to cause chronic lung, liver,
and heart damage.
BUTYRALDEHYDE: Used
in nut flavoured ice cream.
It is one of the ingredients
of rubber cement.
AMYLACETATE: Used for
its banana flavour. It is also
used as an oil paint solvent.
BENZYL ACETATE: Used
for its strawberry flavour.
It is a nitrate solvent.
The next time you are
tempted by a luscious
looking banana split
sundae made with
commercial ice cream,
think of it as a mixture
of antifreeze, oil paint,
nitrate solvent, and lice
killer, and you won’t find
it so appetizing. —PPNF
Health Journal
Vanilla
ice cream
600 ml organic pure cream
8 egg yolks
Preparation time: 10 minutes
Serves: 8
1½ tbsp raw honey
Vanilla bean
1. Whip cream with an electric beater
until almost completely whipped (not
yet forming stiff peaks, but almost to
that point).
2. Add yolks, one at a time, while
continually whipping. Whip until fluffy.
3. Add seeds from the vanilla bean.
4. Add honey slowly while whipping.
5. Pour into an airtight container and
freeze.
[The Rosicky family were known]
not to hurry through life, not to be
skimping and saving. They saw
their neighbours buy more land
and feed more stock than they
did, without discontent. Once
when the creamery agent came
to the Rosickys to persuade them
to sell him their cream, he told
them how much the Fasslers, their
nearest neighbours, had made on
their cream last year. “Yes,” said
Mary, “And look at them Fassler
children! Pale, pinched little
things, they look like skimmed
milk. I’d rather put some colour
into my children’s faces than put
money into the bank.”
Willa Cather, Neighbour Rosicky
...is a piece of cake
81
INTRODUCTION
Chocolate
ice cream
600 ml organic pure cream
Preparation time: 10 minutes
2 tbsp quality cocoa
Serves: 8
8 egg yolks
2½ tbsp raw honey
Vanilla bean
1. Pour cream into a large mixing bowl
and add the cocoa.
2. Whip cream with an electric beater
until almost completely whipped (not
yet forming stiff peaks, but almost
to that point). The cocoa will slowly
dissolve while whipping.
3. Add yolks, one at a time, while
continually whipping. Whip until
fluffy.
4. Add seeds from the vanilla bean.
5. Add honey slowly while whipping.
6. Pour into an airtight container and
freeze.
82
Great Health
The much-maligned saturated
fats—which Americans are trying
to avoid—are not the cause
of modern diseases. If they
were, and if the saturated fat
or cholesterol myth were true,
none of us would be alive today
because saturated fat was the
primary energy source for most
of our ancestors. Studies of North
American Indians, Eskimos, and
other tribes suggest that as much
as 80% of their daily caloric intake
was from fat, most of which was
saturated animal fat.
Paul Chek,
How to Eat, Move, and Be Healthy!
INTRODUCTION
Strawberry
ice cream
600 ml organic pure cream
Preparation time: 10 minutes
8 egg yolks
Serves: 8
Vanilla bean
450 g ripe strawberries
1½ tbsp raw honey
1. Purée the strawberries and honey in
a food processor, and set aside.
2. Whip cream with an electric beater until
almost completely whipped (not yet
forming stiff peaks, but almost to that
point).
3. Add yolks, one at a time, while
continually whipping. Whip until fluffy.
4. Add seeds from the vanilla bean.
5. Slowly add the strawberry mixture,
and whip until as fluffy as possible.
The strawberries weigh the mixture
down, so it may not be as fluffy as
the vanilla or chocolate ice cream
(depending on the brand of cream).
6. Pour into an airtight container and
freeze.
Tip: Strawberry ice cream is
more firm than the other flavours
(because of the strawberries), so it
is hard to scoop once fully set. It
is easiest to pour the mixture into
small, single-serve, containers, or
use in an ice cream cake.
Raw honey is loaded with amylases,
enzymes that digest carbohydrates,
as well as all the nutrients found in
plant pollens. This makes it an ideal
sweetener for porridge and toast,
as the amylases in raw honey help
digest grains. Glucose tolerance tests
indicate that, for most people, honey
does not upset blood sugar levels
as severely as does refined sugar.
Sally Fallon, Nourishing Traditions
...is a piece of cake
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