I told myself I was going to go a full month without eating ice cream, then a few days into it, I bought an ice cream maker, so it’s safe to assume all bets are off. And I am here for it all. I’ve been having a blast exploring new flavors and getting creative in the kitchen. I found a winner worthy of the blog. I love plant-based sweet treats, but this one is worth the dairy as there is nothing quite as wonderful as French-style ice cream, which is made with an egg-rich custard base, making it creamy, and oh-so rich and dreamy. This Ice Cream is homemade goodness for your body, mind, and soul. Adding in adaptogenic herbs to this sweet treat, like maca which can help manage[1], and beetroot powder, which contains micronutrients and phytonutrients can help to give your heart, gut, and brain a boost. If you like super creamy you’ll be calling this one Mr. Mc. Dreamy for your tastebuds. Enjoy.

Equipment:

• Ice cream machine
• Large glass or stainless steel mixing bowl
• Whisk
• Hand mixer (optional)

Ingredients:

• 2 cups of whole milk
• 2 cups of heavy cream
• 4 large egg yolks, lightly beaten
• 2 large eggs
• 1 ½ cups of strawberries (freeze dried)
• 1 cup sugar
• 2 tablespoons of beetroot powder
• 2 tablespoons Rose Syrup or Rose Powder
• 1½ tablespoon vanilla bean paste, or vanilla bean powder
• 1 tablespoon of maca
• 1 tablespoon of collagen powder

Instructions:

1. Combine the milk and cream in a medium size saucepan (10.5″ pan or larger) on stovetop over low heat.
2. Heat the milk/cream mixture for 20 min until it starts to steam, but not boil or simmer.
3. While you are waiting, combine eggs, egg whites, sugar, and maca in a medium (glass or stainless steel) bowl. Use a hand mixer (optional) on medium speed, or hand whisk together until mixture is thick (similar to a watered-down pudding with a silky ribbon consistency) it should be pale yellow in color, light and fluffy.
4. Measure out 1 cup of the hot liquid from the saucepan and pour into the mixing bowl of egg and sugar mixture. Wisk together in a slow and steady stream until thoroughly combined.
5. Add all the egg/sugar mixture into the saucepan and cook over medium heat, stirring consistently until the mixture is thick enough to coat the back of a wooden spoon.
6. Add collogen powder and rose syrup
7. Transfer to a heat safe bowl and place in refrigerator until the mixture is cooled completely, at least 1 hour.
8. Churning the Ice Cream Base: Pour the cooled mixture into your ice-cream maker. (I use this one and it works great) Churn your ice cream base according to manufactures instructions. Your ice cream should look creamy, soft, and fluffy, like soft-serve ice cream. This usually takes about 20-25 minutes.
9. Note: Pour in the strawberry’s 5 minute before the ice-cream is fully churned.
10. Transfer your homemade ice cream into freezer-safe container to completely freeze, freeze until firm, at least 2 ½ – 3 hours. Enjoy in bliss. Freeze until firm. Then enjoy in bliss.

Notes: https://www.forbes.com/health/supplements/maca-root-benefits/

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