Lavender Petal, Raw Colostrum, & Honey Lemon Zest Ice Cream
I’m about to suggest something that is going to freak out every plant-based eater, but I wouldn’t suggest it if I didn’t believe in its ancient ayurvedic and traditional medicinal benefits (such as being loaded with fat-soluble vitamins A, D and K; brain-feeding omega 3s; and probiotics). Here goes: Eat raw milk and cream. Shriek! Yes, these are incredibly medicinal foods – especially for the hormone health of women.
Colostrum, known as “immune milk,” – what mammals secrete before their actual milk flows – is packed with adaptogenic properties that have been known to support immunity while assisting in regenerating and rejuvenating the body. This lavender colostrum ice cream recipe is the perfect nourishing treat to bring to your end-of-summer gathering.
I N G R E D I E N T S :
2 large eggs
¼ cup raw unrefined coconut sugar
2 cup raw cream
1 cup raw milk
1 tsp vanilla
1 Tbsp colostrum
¼ tsp raw local honey
zest of half a lemon
pinch of Himalayan salt
D I R E C T I O N S :
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add in the cream, colostrum, milk, vanilla and salt. Whisk to blend. Pour into ice-cream machine and let it do its magic until you’ve reached a soft-serve texture. When you have about two minutes left, fold in your fresh lavender petals. Top with a light drizzle of honey and the zest of a lemon.