This ice cream may cause brain freeze but it warms the heart at the same time. Something special happens when you combine pecans, maple and caramel. It is soothing, and can whip any day of chaos into submission.
I chose to use maple syrup in this recipe which isn’t a raw product. I wanted that sweet maple flavor with the bonus of having some pretty amazing health benefits. But just like any sweetener, always enjoy within moderation. To much of one thing is never a good thing.
Just two teaspoons of maple syrup provide 22 percent of our daily requirement of manganese. Manganese is shown to build strong bones, keep our blood healthy and support antioxidant work. The zinc in maple syrup supports our immunity and heart. And I need those strong bones to carry me to the freezer so I can enjoy my ice cream!
Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
For more tips on making raw ice cream, click (here).
The Institute of Culinary Ingredients:
To learn more about maple syrup by clicking (here).
What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
Learn how to make your own raw almond butter by clicking (here).