Boulder Polar Bear Club's Special Ice Cream Recipe
WARNING: THIS RECIPE IS AS RICH AS THEY COME!!!
- 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
- 16 egg yolks (use fertilized eggs from free roaming
- 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
- 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
- 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.
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.
June 25, 1996