Vanilla Ice Cream
1 quart whole milk, preferably raw
3/4 cup Birch Xylitol
2 Tablespoons Arrowroot Powder, optional
1 teaspoon Vanilla Creme Stevia
2 T. vanilla
1 quart Heavy Cream
I take 2 cups of the whole milk and put into the blender with the Xylitol, Stevia and Eggs. Blend well until frothy. Pour that mix into the ice cream maker container. Then, I pour two cups of milk with the Arrowroot powder into the blender and use it to rinse out any leftover sweetener or flavor and pour that into the container.
Then, add cream and then milk or cream to the fill line.
The sweetening and vanilla are to taste. You can reduce or increase to make it the way you like it to taste. Adjust up or down all ingredients depending on the size of your freezer. This is the basic recipe for one gallon of ice cream.
If you want chocolate, you blend 1/2 cup or more cocoa in with the milk and Xylitol. I use Organic Dutch Cocoa that I get from Frontier. It tastes soooo much better than the name brands we used to use from the grocery store. You will love it!
My rule of thumb is half whole milk and half cream and the sweeteners above are based on 1 quart of each, plus the eggs. So, if the milk or cream is increased significantly, up the rest too. 1 cup or so added is not significant.
Process according to the instructions for your freezer.
If you are dairy intolerant, you can use Goat Milk or Coconut milk. I have friends that have done both of these and say it turned out well. There is even a coconut cream from Tropical Traditions to add richness to it.