@gentlemotherhood1: Ingredients 1 pint Raw A2/A2 Cream (i use @millersbiofarm ) 2 cups A2/A2 Milk 4 yolks 1 teaspoon Vanilla essence 1/2 cup Maple Syrup 1/4 teaspoon Vanilla Bean Powder Directions Toast your pecans on low heat in a frying pan for 10 minutes, let cool. In a bowl combine 4 pastured egg yolks. Try to get as much egg whites off of the yolks as possible. Add in your maple syrup and whisk. Add in the cream, milk, vanilla, and a pinch of sea salt and whisk. You can age your base up to 24 hours for more of a deeper flavor. If you do this be sure to store it in the back of the fridge covered. Using a frozen ice cream bowl mixer attachment, or ice cream machine. Pour the mixture in and churn for about 15-20 minutes or until it’s fluffy and frozen. Gently fold in the cooled roasted pecans. Store in a container in the freezer. *Once frozen in the freezer ice cream will not be super fluffy like conventional ice creams with all the added junk. Remove from the freezer and let it thaw for a few minutes. #icecream #homemadeicecream🍦 #nojunk
