Friday, May 4, 2007


1 pint half-and-half,
roughly a cup of FRESH YUMMY STRAWBERRIES, cut up,
2 Tablespoons vanilla extract.
Put it in ice cream maker and follow its directions.

When I made the decision to cut out sugar, the thought of giving up ice cream horrified me. I looked at the sugar-free ice creams, and they all replaced sugar with other sweeteners. Oh, no - at least we KNOW in what ways sugar is bad for us. I can no longer find the wonderful frozen pureed banana pops with no other ingredients. So I bought an ice cream maker and started experimenting.

The above is one of several delicious totally-food recipes I've come up with. I will post more later.

An interesting thing about Real Food ice cream: It's delicious, but not addictive. I used to eat HUGE bowls of commercial ice cream. When I make ice cream, I package it in 4 oz. containers, and find them quite satisfying. Sometimes I eat half of one and put the rest back in the refrigerator for another day. No wonder the Food Manufacturers (oxymoron!) don't sell this stuff. Without the addictive sugars, no cravings, no pigging out, no profit margin.

The reason I started this off with Strawberry Ice Cream is - I'm visiting my daughter in SC and strawberries are in season. There's a strawberry farm nearby and we came back with 3 gallons - some for her, some for me, some to freeze for later.

Bon Appetit!

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