Ingredients

• 2 cups heavy cream (or a combination of heavy cream and coconut milk)
• 1 cup whole milk (or almond milk for a dairy-free option)
• 3/4 cup pure maple syrup (or honey)
• 2 teaspoons pure vanilla extract
• 1 teaspoon vanilla bean paste (optional, for extra flavor)
• Pinch of salt

Instructions

1. In a mixing bowl, combine the heavy cream (and/or coconut milk), whole milk (or almond milk), maple syrup (or honey), vanilla extract, vanilla bean paste (if using), and a pinch of salt. Whisk together until well-blended.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
3. Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
4. For serving, let the ice cream sit at room temperature for about 5-10 minutes to soften before scooping.

Flavor Profile Explanation

This homemade vanilla ice cream is rich and creamy with a deep vanilla flavor that's comforting and indulgent. The use of maple syrup provides natural sweetness that pairs wonderfully with the creamy base.

Low Inflammation Diet Friendliness

By using natural sweeteners like maple syrup and avoiding refined sugars and additives, this vanilla ice cream is more aligned with a low inflammation diet. Heavy cream contains healthy fats, and coconut milk can add additional anti-inflammatory benefits.

Feel free to let me know if you’d like to make any adjustments or have specific requests! Enjoy your delightful homemade vanilla ice cream! 🍦