I've been experimenting with dairy a good amount these days. Those of you who use to read the old rendition of my blog likely know that I have autoimmune tendencies and was working through Hashimoto's Thyroiditis for many years. I followed a strict healing protocol for several years and did a great amount of gut healing thanks to the Autoimmune Paleo Protocol. I even had the opportunity to work closely with two of the baddest boss ladies in the AIP game: Mickey Trescott and Angela Alt as the photographer for their book with Rodale Inc. The Autoimmune Wellness Handbook. Amazing resource for those dealing with autoimmune issues or mysterious health problems. Anyways, I cut dairy out for a long, long time. I thought it would be a life long commitment. However, upon returning to Oregon this past fall 2016, I started to try out small tastes of raw dairy (it's legal here! Hooray!) I now have purchased a herd share membership with Hope Springs Dairy. So each week I get 1 quart of beautiful and local organic raw pasture-raised milk. Okay, I'm sorry if that was obnoxious! That sounded so high-vibe. But I'm SO excited about raw dairy. It is so nourishing and full of probiotics. I'm so grateful that Oregon allows us access to such powerful food. This past week I had some leftover milk and I was leaving for the weekend; I couldn't bare the thought of it wasting away so I scavenged my kitchen and made the most glorious raw milk strawberry ice cream. I operate as a total artist in my kitchen so the recipe is...well, loose! I like to use the Cuisinart Ice Cream Maker to make mine, but any ice cream makin' device should work just fine.
Here's what you'll need for Raw Strawberry Milk Ice Cream:
1/2 quart raw milk (or milk of choice)
1 pint strawberries with stems removed (or approx. 3 cups berries of choice)
1 cup sugar
2 tablespoons raw honey or maple syrup
1 teaspoon vanilla powder (I love moon juice vanilla powder!)
A pinch of pink sea salt
Favorite Kombucha of choice (mild flavor recommended)
To prepare the ice cream, make sure you've put the container belonging to the ice cream maker in the freezer for at least 24 hours. Next, you'll go ahead and combine all of the ingredients in a bowl. Use an immersion blender or blender to blend ingredients until smooth. Remove the ice cream container from the freezer and fill with blended mixture. Let it run for about 30 minutes. Then go ahead and place it into a container and place in refrigerator for about an hour. Enjoy with fresh berries, chocolate shavings, toasted nuts, coconut (the list goes on!)
Place a few scoops of ice cream in pretty vintage glasses; top with kombucha and sprinkles and then enjoy!