Glad you liked it Judy. I put the recipe in our files/recipes section,
but here it is:
Served at our first WAPF meeting, Dec 4 2008
raw cream from Darlene Spitler
made into ice cream by Joan Hulvey
6 egg yolks
1 quart raw cream
1/2 cup raw honey (I used Really Raw brand)
(optional) to taste: salt, vanilla, nutmeg, cinnamon,
1/4 stick melted butter (or more)!
Beat yolks and honey together till well mixed.
Slowly add remaining ingredients.
Process in an ice cream maker (I use a 2 qt
Cuisanart) until set (about an hour).
Towards the end, pour in melted butter.
I use the whites to make maple pecan praline
These are nice served on the side or
folded into the ice cream at the end.
Loosely based on Thomas Jefferson's recipe:
Except that I do NOT heat the cream.
--- In WAPF-Rockingham@yahoogroups.com, "pagalag" <pagalag@...> wrote:
> Joanne or Darlene,
> One of you brought ice cream to the first WAPF-Rockingham meeting and
> it was smooth, creamy, and wonderful. I really enjoyed the little
> bits of butter that had formed in it.
> How did you make it? May I post your answer to the DiscussingNT
> on yahoo and give you credit? People are having lots of trouble
> getting a nice creamy texture and I knew you knew how.