Healthy, Natural Living

We needed a treat and I had some heavy cream that needed to get used up.
My favorite ice cream in Mint Chocolate Chip. So, I had to go looking for recipes to make my own and this is what I came up with. Oh, Man! We are happy, happy Wards. The best homemade ice cream I have ever made!
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3-1/2 cups cream, local and grass-fed preferable
3 pastured eggs
1/2 cup Sucanat (grind in a coffee grinder to make a powder) or 1/2 Maple Syrup
1 1/2 tablespoons vanilla extract
2 teaspoons mint extract
1/3 cup cocoa nibs (grind in coffee until small bits)
2/3 chocolate chips (read the ingredients, there are several that have undesirables in them)

Blend all ingredients thoroughly, but not too much to whip the cream. Chill in the refrigerator for 2 hours. Add to ice cream maker, filling bowl only 2/3 of the way, to allow room to add cocoa nibs and chocolate chips. Follow manufacturer’s directions for churning. During the last few minutes of churning, which is when the ice cream is almost firm add cocoa nibs & chips.
I transferred the soft serve styled ice cream from my ice cream maker into an air tight container and popped it into the freezer. Several hours later the ice cream was scoopable, creamy, and smooth.

Chocolate Ice Cream
3-1/2 cups cream, local and grass-fed preferable
3 pastured eggs
1/2 cup Sucanat (grind in a coffee grinder to make a powder) or 1/2 cup Maple Syrup
2 tablespoons vanilla extract
1/3 cup cocoa

Vanilla Ice Cream
3-1/2 cups cream, local and grass-fed preferable
3 pastured eggs
1/2 cup Maple Syrup
2 tablespoons vanilla extract

Simple Chocolate Syrup

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