Vanilla Ice Cream (NoMoreCrohns.com)
3/4 cup honey
4 tbsp melted butter
2 ½ cups homemade SCD yogurt
3 tsp. vanilla extract (made with vanilla and alcohol only)
1. In a saucepan over medium heat, constantly whisk honey, butter and eggs together until thick and starting to boil (and we mean constantly, if you don’t want egg chunks!)
2. Allow mixture to cool (using the freezer or refrigerator will cool it faster, 1 hours time, if you need the ice cream to be ready quickly). A colder mixture makes fluffier ice cream – patience is a virtue!
3. Combine yogurt, and vanilla extract and add to the honey and egg mixture using a whisk or electric
mixer (mix well).
4. Pour into a countertop electric ice cream maker, and process for about a half hour; or until thick and creamy.
5. Carefully spoon into a low, long container and freeze immediately. The ice cream will lose its soft texture over time – better eat it quickly!
This is very good! It has a tartness that is kinda refreshing (due to the SCD yogurt.) If you want a creamier, less tart ice cream, try making your yogurt with half and half or heavy cream!
Total Time: 1 hour 45 minutes
Cook– 15 minutes
Cool – 1 hour
Ice cream Maker– 30 minutes
Yield: 8 servings
Strawberry “Or Your Fav. Fruit” Jam (BTVC Yahoo)
4-5 cups fruit
1 cup cranberries
1 cup honey, or to taste (plenty of honey helps cancel out cranberry tartness)
1. Combine fruit and cranberries, bring to a boil (add a little water or orange juice if liquid is needed).
2. When fruit is tender, mash with potato masher or anything else that works.
3. Simmer until desired consistency is reached. It splatters a little bit, so be careful!
4 or 5 cups of fruit will get you about 2 jars of jam. We made red plum, blueberry, peach, strawberry, and cherry jams! Our favorite is strawberry! We think it will last a few weeks in the fridge or a few months in the freezer.
Total Time: 1 hour 5 minutes
Cook– 1 hour
Mash- 5 minutes
Yield: 2 jars