Icecream is so easy to make yourself. So you no longer have to eat the stuff from the shop which is yummy, granted, but full of weird components that you really don't want to be giving your kids. Ever wondered why icecream is so easy to scoop out? Yes, it's the anti-freeze they add to it. When you make icecream at home, it's hard as ice, which might be a bit harder to scoop out, but at least it's REAL. And it melts beautifully.
So, all you do is buy the best quality cream you can find. Preferably raw unpastuerised, or organic as a second option. But just real cream will do. Pour 3 cups into a container that's able to be frozen (I use a large stainless steel jug) and add 3 raw egg yolks (from pasture-fed hens), and some sweetner to taste (at the moment I'm using about 1/3 of a cup of rapadura sugar, as organic maple syrup is so expensive these days). Blend with your hand held blender, then put in the freezer! Easy, cheap, yummy, and, can I say it, NOT ENTIRELY UNHEALTHY, depending on the quality of the ingredients you use.
It's also a good idea to take it out of the freezer periodically (every 40 mins or so) for the first few hours, and re-blend it. The more times you do that, the less it has those icy bits. But still good if you don't get around to doing that at all.
PS Add any flavourings you like.
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