Maple Ice Cream
Sugar of the Forests!
Each early Spring, nature bestows it’s beautiful sweetness to us with golden, delicious maple syrup. It’s brimming with antioxidants such as zinc for your immune system, magnesium for your heart, calcium for bones, potassium for helping to lower blood pressure, and manganese to help with energy production.
Maple syrup digests easier than sugar, and contains at least 24 antioxidants. Maple syrup aids the body by neutralizing free radicals and it’s zinc content helps protect the reproductive systems of men and women.
Maple syrup is so versatile as a natural sweetener, and can be used on traditional pancakes, waffles, and in delicious dressings on salads. Add it to muffins, cookies, oats and yogurt for a special treat.
Choose a lighter syrup for drizzling on desserts, and a darker syrup to bake or add to soups and smoothies. Or, try this delightful version of Maple Ice Cream to sweeten up your day…
Maple Ice Cream: (Add these Essential Oils below if you wish… ahhhmazing!)
2 cups of heavy cream
1 cup of milk – whole milk
1/4 tsp pink himalayan sea salt
1/4 teaspoon vanilla bean – scraped into the mix
1/2 cup pure maple syrup
(Optional: 1 drop cinnamon, orange and nutmeg pure Essential Oils (I use Young Living)
Mix together cream, milk, vanilla bean and maple syrup. Combine ingredients and pour into an ice cream maker or if you do not have an ice cream maker, use a cold, glass pan from the freezer. Scoop mixture into the frozen pan and stir to even. Freeze for at least 2 hours and serve with a sprinkle of himalayan sea salt. Serve on it’s own or with a delicious, homemade apple crisp.
Enjoy the Season!
