Feb 13 2012
Happy Valentine’s Day from the Butter Belle kitchen! Love is in the air around here as we are making Valentine’s Day cards and some sweet treats for our loved ones.
Nothing says love more than something you made out of your own kitchen with nourishing ingredients. For Valentine’s Day breakfast, I spied these yummy looking chocolate crepes from Cooking TF. I think they would be divine with some whipped cream and strawberry sauce. I also thought we’d make these heart shaped chocolate graham crackers from The Nourishing Home. Or how about some simple dark chocolate dipped strawberries that I’m sure everyone will love? No recipe needed, just dip some organic strawberries into some good quality fair-trade dark, melted chocolate.
Another treat that is perfect for Valentine’s Day is ice cream (actually, come to think of it, ice cream is perfect for anytime!). Something pink and chocolatey of course! I picked up some extra raw cream from the farm last week and thought now would be a great time to make another batch. Did you know that ice cream can be good for you? If you use nutrient dense ingredients like raw cream from grass-fed cows, pastured egg yolks chock full of vitamins A, D, E, and K, and mineral rich maple syrup — you could even serve this for breakfast! Why does grass-fed make a difference in nutrition? According to A Campaign For Real Milk, “Vital nutrients like vitamins A and D, and Price’s “Activator X” (a fat-soluble catalyst that promotes optimum mineral assimilation, now believed to be vitamin K2) are greatest in milk from cows eating green grass, especially rapidly growing green grass in the spring and fall. Vitamins A and D are greatly diminished, and Activator X disappears, when milk cows are fed commercial feed.” It is the dead of winter around these parts, so why not plug your body with extra nutrients by eating ice cream!
Store your ice cream canister in the freezer and it will be ready for you to whip up some ice cream any time your heart desires! This recipe has been adapted from Nourishing Traditions, by: Sally Fallon-Morell.
Raspberry-Cherry Chocolate Chip Ice Cream
- 3 organic or pastured egg yolks (save the whites for meringues or an omelette)
- 1/2 cup organic maple syrup or raw honey
- 1 tsp organic vanilla extract
- 2 1/2 cups raw grass-fed cream, or coconut milk
- 1 cup organic dark cherries, raspberries, or a combination
- 3/4 cup organic dark mini chocolate chips
- Optional: 1 tbsp arrowroot powder
- Optional: 1 tsp gelatin powder (I try to sneak this stuff into everything, especially after reading this)
1. Using a blender or food processor, blend the cherries and raspberries together until smooth. Pass through a wire sieve to remove seeds if desired. Stir in the gelatin powder to begin dissolving, if using. Set aside.
2. In a bowl, mix together egg yolks, maple syrup, vanilla, cream and optional arrowroot powder with a whisk.
3. Assemble ice cream machine and place frozen canister inside. Pour ice cream mixture into canister and allow the machine to run until ice cream is desired consistency. You can add the purred fruit in at the beginning, or just towards the end of churning, depending on if you want your ice cream a pink colour throughout, or swirled.
4. Toss in the chocolate chips during the last few minutes of churning.
5. Once the ice cream is done churning, work quickly to place the ice cream into shallow containers and place in the freezer to harden for several hours to harden.
Enjoy and Happy Valentine’s Day! Please let me know in the comments below what you’ve got planned to treat your sweeties with!