Real Food Friday: Ice Cream and Chocolate Syrup

It's summer time and hot hot hot! I can't resist ice cream in the summer. A carton of ice cream use to last only 2-3 days in this house. I always bought Bryers because it seemed to be the most natural. But recently I noticed they changed their cartons from saying "all natural ice cream" to "all natural" and then in tiny letters at the bottom of the carton "frozen dairy dessert". The first ingredient in ice cream should be, you know, cream! Not skim milk. And then I read this blog post about antifreeze in ice cream and was horrified. This summer, I finally started making my own ice cream. And it is exponentially better than any store bought stuff. I honestly don't even like the taste of store bought ice cream anymore. There is still half a carton of Bryers in our freezer from a month ago that my dad bought when my folks were here for a visit. I tried it a few weeks ago and it tastes weird to me now. Like I'm tasting things that aren't food. And that is kinda scary.

And who doesn't love some Hershey's Chocolate Syrup on vanilla ice cream? The only problem there is that it is made with High Fructose Corn Syrup. Don't even get me started on how bad that stuff is for you! But enough venting. On to the recipes:

Vanilla Ice Cream

2 cups Cream
2 cups Whole Milk
2/3 cup Grade B Maple Syrup or 2/3 cup Evaporated Cane Juice (Sucanat)
1 TBS Vanilla
pinch of Salt

Stir your syrup or sugar into your milk until it is dissolved. (I do this in a pitcher so it pours easily in my ice cream maker) Add cream, vanilla, and salt. Stir well and refrigerate for at least 2 hours. Pour in your ice cream maker and follow your ice cream maker's directions.


Chocolate Syrup


1/2 - 3/4 cup Cocoa
1 cup water
1 cup Evaporated Cane Juice
1 cup Honey
pinch of Salt
1/4 tsp Vanilla 

Add cocoa to water in medium sauce pan and whisk over high heat. Use more cocoa if you like dark chocolate, less if you want your syrup more sweet. Add sugar and honey and continue stirring over a rolling boil for 3-4 minutes. (You can use 2 cups sugar instead of Sucanat and honey, which is at least a step above HFCS, but won't have the redeeming values that more natural sugars have.) Stir in salt and vanilla. I let it cool for a bit and then use a funnel to pour it into a squirt bottle. It will keep in the fridge for several weeks.

Reuel is Four Months Old!

Reuel is four months old! I can't believe it. My mom and I were chatting on FaceTime this weekend and she commented on how toned my arms looked. No I am not working out. Hahahaha. That would require, you know, free time! No, my arms are looking so nice these days because I am carrying around my four month old baby who happens to weigh 17 and a half pounds. He's huge. He has the most chunkilicious thighs you have ever seen. In addition to being a kissable, squishable, hunk of love, here are a few more little things I love about him along with some pictures from the last month: 

When he nurses, he scratches the top of his head and plays with his hair. It's so adorable.

When we are in the car, he likes to grab the chest buckle on his car-seat and pull it up so he can chew on it.

Every time I try to change his diaper, he rolls over to his belly and giggles. I think he knows exactly what he's doing. It's his favorite game. 

"why yes, that is a cup of coffee on my butt!"

(mama couldn't resist this diaper)

He loves being outside. I can go out and put him in his bumbo under a tree and he is content to sit and watch nature for a long time. The fresh air has a calming effect on him. If he is getting cranky, all I have to do is walk outside and he calms down.

 Chillin' with Mousey and a Lego

 "How do I get music to come out of this thing?"

 Father's Day 2012