Boulder Polar Bear Club's Special Ice Cream Recipe



  • 1/2 gallon of old fashioned real cream, the pure whipping cream that is free of additives, e. g. the kind you buy in bottles at Wild Oats, or any other health food store.
  • 16 egg yolks (use fertilized eggs from free roaming well-fed birds)
  • 4 egg whites
  • 20 or more table spoons of real sugar
  • 2 real vanilla beans (sold at health food stores)
  • 1 pound organically grown strawberries, melted chocolate or butterscotch caramel fudge, etc.


  • Combine the cream and 8 tablespoons of sugar in a container for whipping.
  • Whip the cream (stop before you make butter!)
  • Place the whipping cream in a large one gallon plastic container. In a separate container combine the egg yolks, egg whites, and 12 table spoons of sugar.
  • Whip the eggs and sugar so it becomes fluffy with air bubbles.
  • Mix the whipped eggs with the whipped cream.
  • Split the vanilla beans lengthwise, then scrape out the vanilla seeds, and finally add the seeds to the mixture.
  • Whip a little more to disperse the seeds.
  • Place the plastic container in the freezer, and turn the freezer to its coldest position.
  • After one hour take a spoon and stir the half frozen ice cream so to prevent the egg yolks from congregating at the bottom of the container.
  • Wait a few hours, and it is all ready to be served. Keep the container frozen & covered, and the ice cream will keep for weeks.
Serving Suggestion:

Invite your friends to fresh fruits, berries, hot chocolate, and caramel fudge. And if our ice cream doesn't cool you off, you can always join us at the Boulder Reservoir on January the first. If you use, spread, or publish this recipe, we hope you credit the club.

Trygve Bauge,
June 25, 1996