Why and How We Make Our Own Ice Cream

Why do we make our own ice cream? Have you seen the ingredients list on a carton of ice cream? Did you know that not everything that is in that carton of ice cream has to be listed on the label? The government allows certain ingredients to be classified as "industry standards" and some as "generally regarded as safe" (GRAS) neither of which are required to be specifically listed in the ingredients.

Some things you may find listed on your favorite ice cream carton: propylene glycol (an anti-freeze, used to keep the ice cream from becoming rock-hard, and to reduce the formation of ice crystals), ethyl acetate, yellow dye #5, hydrogenated oils, high fructose corn syrup, dry milk solids, caroxymethyl cellulose, butyraldehyde, amyl acetate, diethyl glycol (egg substitute which is also used in anti-freeze and paint removers), aldehyde C-17 (cherry flavoring and a flammable liquid used in dyes, plastics, and rubber), piperonal (vanilla flavoring and a lice killer), ethyl acetate (pineapple flavoring and a leather and textile cleaner).

Here are a few more: mono- and diglicerides, disodium phosphate, benzyl acetate, mono stearate, sodium benzoate, polysorbate 80, potassium sorbate, modified corn starch, and soy lecithin.

While many of these are listed in the ingredients list, many are either industry standards (propylene glycol, e.g.) or are generally regarded as safe, and so do not have to be specifically listed. Some are listed as "artificial flavors or colors."

Some ingredients listed as "natural flavors" come from nature, but you might not think it natural to eat them. One such ingredient is castoreum, which is used as a vanilla flavoring as well as a component to raspberry and strawberry flavorings. Castoreum "is the [yellowish secretion] from the castor sacs of the mature North American Beaver (Castor canadensis) and the European Beaver (Castor fiber)." (Wikipedia: http://en.wikipedia.org/wiki/Castoreum) TMI: The castor sacs are located near the anal glands, between the pelvis and the base of the tail. They are scent "glands" used for marking territory. Castoreum is responsible for that extra-rich vanilla flavor in some store-bought ice creams! It's a yummy "natural" flavor.

Why do we make our own ice cream? So we know exactly what's in it, and that what's in it is truly natural and good to eat!

Now to the more pressing question: How do we make our ice cream?

Here is our peach sherbet with just 5 ingredients all of which you can identify and pronounce!:

Our ice cream is simple--just four ingredients for our chocolate ice cream. You can substitute your preferred milk for the goat's milk. Our blender holds about a quart, but our ice cream maker holds about 2  quarts, so we have to mix the first three ingredients with 1 quart of milk in the blender, then pour this into the maker, topping off with extra milk.

Chocolate Ice Cream Recipe

1/4  Cup Raw Honey (You could use unrefined sugar) or more to taste
1/4 Cup 100 Percent Cocoa Powder
1 Tsp Vanilla Extract
Approximately 2 Quarts of Milk (we use goat's milk)


Put sugar, cocoa, and vanilla with 1 quart of the milk into the blender. Blend for about 5 min or until starts to look creamy. Pour into your ice cream maker - top off with extra milk to the fill line. Freeze in maker according to the manufacturer's directions. We serve ours right away and it is perfect. You could spoon it into a container and let it firm up in the freezer for up to a couple of hours.

Here's our peach sherbet recipe. You could substitute other fruits for the peaches.

 Peach Sherbet Recipe

Peach sherbet in the ice cream maker

4 cups ripe peaches, chunked (you can leave the skin on)
1 1/2 cups milk
1/3 cup honey (more to taste)
pinch of sea salt
juice from two lemons

Put everything into the blender. Blend until smooth.  Then blend a little longer to force more air into the mixture.

You may want to chill the mixture in the fridge for an hour or two. When we do this, we leave it in the blender carafe so we can put it back on the blender base and whiz it up one more time before putting it into the ice cream maker. The maker we have works well enough for us to transfer our mixture right from the blender to the maker without any chilling.

Once mixture is chilled (if necessary), freeze in your ice cream maker according to the manufacturer's directions.

We served ours right away and it was perfect. You could spoon it into a container and let it firm up in the freezer for up to a couple of hours.

There are lots of yummy recipes for homemade ice cream out there on the Internet. We find it useful to put whatever fruits or veggies we have coming in from the garden in a search string with "homemade ice cream" and see what comes up. If it sounds good, we'll try it. Sometimes it's just right to have "plain ol' vanilla." Whatever the flavor, we enjoy it because we know exactly what went into it.

Bone Broth

Bone broth is good for you! It's also very tasty and easy to make.

Bone broth (or stock) is a source of minerals in forms that your body can easily absorb: calcium, phosphorus, magnesium,  and potassium.  Bone broth is rich amino acids, glycine and proline, amino acids not found in significant amounts in muscle meat, the part we most often consume. It also contains compounds that are believed to reduce inflammation of the joints: chondroitin sulfate and glucosamine.  And last but not least, bone broth contains collagen--the  basic material for bone, marrow, cartilage, tendons, and ligaments--which when broken down in the broth produces gelatin.

There's a reason mom always made you chicken soup when you were sick! 
Going back more than a hundred years, studies have shown that the amino acids, glycine and proline, that are produced when making chicken stock reduce inflammation in the respiratory system and improve digestion. 

The gelatin in bone broth can help to heal a leaky gut, which may be of specific benefit those with inflammatory or autoimmune disorders. These compounds also reduce joint pain, reduce inflammation, prevent bone loss, and build healthy skin, hair, and nails.

Homemade is better!
If you do buy broth in the grocery store, be sure to check the label. Broth, often labelled "stock," is produced  with high temperature-, fast-cooking techniques, using lots of water (to make more product) which result in a watered down, non-gelling broth. It will be missing some of the benefits of a gelatin-rich, homemade broth. MSG and other "flavors" are often added to factory broth. To get all the benefits and avoid the pitfalls, make it yourself--it's easy.

Getting your ingredients together.
The bones: when you roast chicken, beef, lamb, bison, venison, pork, turkey, duck, or goose save the bones for making broth. Keep containers in the freezer for storing the bones until you are ready to make broth. While most people like to make broth from one kind of bones at a time, you can use more than one kind in a batch. If you don't have any bones saved up to use, visit your local butcher and ask for marrow bones, oxtail, or "soup bones." To ensure plenty of gelatin, include some larger bones like knuckles, or feet--chicken feet, beef or calves' feet, pigs' feet (fresh, not smoked).  Try to get bones from grass-fed or pastured animals.

Vegetables and herbs: classic broth or stock has onions, celery, and carrots added for flavor. These also impart important minerals. Other vegetables can be added: garlic, peppers, leeks, etc. Avoid cruciferous veggies like cabbage and broccoli--they impart a strong flavor and can make the broth bitter. The classic herbs include parsley, thyme, and bay leaf.

Salt and pepper: Peppercorns add flavor. Add salt to taste only at the end of the cooking process.

Vinegar: many recipes call for a little bit of vinegar. This helps to extract minerals from the bones, but in small amounts will not change the flavor of the broth. There are plenty of recipes on the Internet. Google "bone broth recipe."

Here is one of our favorite recipes.
 (It's simple and in a slow cooker--a combination that is hard to beat.):

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Simple Slow Cooker Stock

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 This stock is simple as can be to make and reliably turns out well. The onion floats to the top and caramelizes with the long cooking, adding delicious flavor. You should use enough bones to completely fill the slow cooker.

Makes about 4 quarts.

A bunch of chicken bones, about 6 cups
2 chicken feet or a piece of split pig's foot
1 onion coarsely chopped
2 tablespoons of vinegar
Cold, filtered water

Place the chicken bones in a large slow cooker. Add the feet and onion to the pot, then add the vinegar and enough cold filtered water to cover the bones. Let stand for 30 to 60 minutes. Cover and cook on low for 6 to 12 hours, checking occasionally to ensure that the bones remain covered with water and adding more water as needed.

Remove the bones with tongs and a slotted spoon. Strain the stock through a fine-mesh strainer into 2-quart Pyrex measuring containers or a large heatproof bowl and its ready to use in your recipes. If not using right away, cool to room temperature, then refrigerate uncovered for several hours, until the fat rises to the top and congeals. If desired, skim off this fat (you can use it in your cooking) and transfer the stock to containers, cover, and store in the refrigerator for up to 5 days or in the freezer for many months.

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From Nourishing Broth, a book we highly recommend (pp. 155-156). (Affiliate link to Amazon.com)

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Storage: If you freeze it your broth in ice trays, you can add it easily to recipes that call for small amounts.