A Healthier Homemade Alternative to Store-Bought Ice Cream for the Summer | Amoils.com
The problem is that most ice creams today are not a healthy option. You really want to read the commercial ice cream labels because many of the brands have very suspect ingredients while all are sweetened with a refined sweetener.
Avoid the risk by making your own, wholesome ice cream
Natural News tell us that “Many commercial ice creams today are simply chemical concoctions presented in appealing packaging designed to sell a product that is not fit for human consumption. Everything from hydrogenated oils, high fructose corn syrup and dry milk solids are used to produce something still allowed to be called ice cream.
Many ice creams are also filled with air to double the volume. Not a dangerous practice, just less fulfilling.
Some pretty frightening sounding chemicals like caroxymethyl cellulose, butyraldehyde and amyl acetate are additives in some commercial ice creams. How about some diethyl glycol – a cheap chemical used to take the place of eggs, which is also used in anti-freeze and paint removers. Aldehyde C-17, flavoring for cherry ice cream, is an inflammable liquid used in dyes, plastics and rubber. Piperonal, used in place of vanilla, is a lice killer. Ethyl Acetate, a pineapple flavor, can also clean leather and textiles. Unfortunately, this doesn’t work out to be like any natural substances like lemon that can be both eaten and used as a powerful cleaner. Ethyl Acetate’s vapor has been known to cause chronic lung, liver, and heart damage.
There are quite a list of other unsavory ingredients littering many of today’s most famous grocery store ice creams. Here are just some of them: Mono and diglicerides, disodium phosphate, benzyl acetate, mono stearate, propylene glycol, sodium benzoate, polysorbate 80, potassium sorbate, modified corn starch and soy lecithin.
Now, just because most of these additives are on the GRAS (generally recognized as safe) list by the FDA, doesn’t prove they aren’t harmful and besides, the real question is: Are any of these ingredients desirable or even necessary to an originally wholesome treat? Remember, the FDA does not require ice cream makers to label all of their ingredients.”
Read more here.
Two wonderful recipes for delicious home made ice cream with not a chemical additive in sight
Fruitee Ice Cream
- 7oz castor sugar or substitute with 1 cup of raw honey (and adjust your liquids by reducing by quarter cup)
- 6 egg yolks (free range)
- 2 cups cream (raw if possible)
- Fruit purée such as fresh or frozen raspberries or strawberries blended into a purée
- Cream together the sugar (or honey) and egg yolks.
- Add half of the cream and whisk together until combined before stirring in the rest of the cream and the fruit puree.
- Pour into a container and freeze.
- After an hour, check, re-whisk and return to the freezer to store ready for serving when required.
Here is another recipe
Natural Vanilla Ice Cream
- 3 free range eggs (separate the yolks and the whites)
- Half a cup of honey
- 4 cups of light cream
- 2 teaspoons natural vanilla extract or the equivalent in real vanilla pods
- In a medium size bowl beat the yolks until smooth.
- Gradually add honey, beating until well-blended and thick.
- In a different small bowl beat the egg whites until stiff, stir beaten whites in with the yolk and honey.
- Then add the cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight, stirring the ice cream every few hours at first and then allowing the ice cream to freeze on its own.
- Serve this rich, creamy and very natural and healthy ice cream with an ice cream scoop.
Enjoy the summer, the sunshine and your very own home made, wholesome ice cream.