The last of Ursula’s summer cream.
The last of the duck eggs with their ultra rich yolks. The last of the hyssop covered in purple crowns.
For a farewell worthy of summer 2019, we celebrate with one last ice cream.
Nutrient dense, low carbohydrate, sublime ice cream worthy of welcoming it into our bodies.
A litre of pastured, organic, A2/A2, raw, solely grass fed whole cream, ten duck egg yolks, organic vanilla bean, garden grown hyssop, salt, and 2 tablespoons of our friend’s biodynamic honey.
No weird fake sweeteners or thickeners trying to hide lies. This is honest food.
And isn’t it telling that when I write about the milk I have to list off the myriad labels that distinguish this whole, nourishing food from the stuff that is raised as cheaply as possible? Instead of just saying “cream” like they would have 100 years ago or so, I feel the need to identify this as real and wholesome as opposed to the dead, ultra high temperature pasteurized, GMO, stuff sold en masse today.
The definition of food has changed from the bounty of nature that nourishes us to whatever tastes good and doesn’t leave you tits up within 10 minutes. Crazy, crazy times.
My ice cream method that delivers big hugs from the inside out