Vanilla Ice Cream


Maple Sweetened Vanilla Ice Cream

The problem with ice-cream today is its commercial ingredient list. A lot of the components should be found in textile factories, definitely not in food.  According to Natural News, commercial ice creams often contain diethyl glycol — a price effective chemical they use to replace the eggs…but which is also used in anti-freeze and paint removers.

The lovely pink and fresh cherry taste in cherry ice cream is lent by Aldehyde C-17,  an inflammable liquid used in dyes, plastics, and rubber.

The vanilla substitute piperonal is a lice killer.

The pineapple flavor Ethyl Acetate can also clean leather and textiles. Ethyl Acetate’s vapor has been known to cause chronic lung, liver, and heart damage.

Even the better brands have problems.

I’d say it’s about time we start making our own! And the thing is, when you make it at home with real, natural ingredients, it could almost be considered a health food. In fact, it can be a great way to get fresh whole milk and cream into your kids, and they love to help make it, too!

This vanilla recipe has got it nailed.

Use our Singing Dog Vanilla extract or vanilla bean paste to give your ice cream an exceptional flavor. Sweeten it with Golden delicate maple syrup for a light, almost sugar-like taste that doesn’t mess up your vanilla ice cream with maple.

We are including two different versions for a 1 1/2 quart batch and a 2 quart batch.

Maple Sweetened Vanilla Ice-Cream (1 1/2 quarts)


3 egg yolks from free range chickens
1/3 to 1/2 cup real “Golden Delicate” grade maple syrup
1 tablespoon real vanilla extract
1 tablespoon arrowroot flour
3 1/2 cups heavy cream or whipping cream
dash of sea salt

Place your order for maple syrup, free range eggs, vanilla extract, arrowroot, or sea salt here or sign up to be notified when we’re taking orders.


  1. Beat egg yolks and blend in the remaining ingredients. The Golden grade maple syrup has a very light, mild flavor that will just add sweetness to your ice-cream, without messing with the vanilla flavor by throwing hints of maple in.
  2. Pour the whole mixture into the ice cream maker,  and then process according to the manufacturer’s instructions. We normally put the ice cream back in the freezer for a while before serving to let it firm up a bit.




Maple Sweetened Vanilla Ice-Cream (2 quarts)


2/3 to 1/2 cup real Gold grade maple syrup
4 egg yolks from free range chickens
4 and 2/3 cup cream, (or 3 cups cream, 1 2/3 cup whole milk if you’d like it a bit lighter)
1 Tablespoon or more real vanilla extract
1 1/2 Tablespoon arrowroot flour
Dash of sea salt


Same as above!


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