Strawberry Ice-cream

Strawberry Ice Cream - From recipe book Nourishing traditions by Sally Fallon.

2-3 cups fresh organic strawberries, washed

1/4 teaspoon almond extract.

2  organic free range egg yolks

1 tablespoon arrowroot

2 cups thick raw (unpasteurised) grass fed cream

1/2 - 3/4 cup of pure organic maple syrup

Method: Process stawberries in food blender for several minutes. Add egg yolks, cream, arrowroot and almond extract until all ingredients are well blended together. Gradually add maple syrup until desired sweetness is obtained. Pour into chilled ice-cream maker and follow manufacturers instructions. Transfer into a plastic container for ease of serving and better storage.

Equipment and brands we recommend:

Ice cream maker required - Kenwood

Vanilla Extract - Nielsen-massey

Arrowroot - Supermarket

Maple syrup - Rowse or citadelle

Fruit - Organic local produce