SAM'S SCD ESPRESSO ICE CREAM
Ingredients
3/4 - 1 cup honey (to taste)
2 eggs (optional)
pinch salt
1 1/2 tsp Vanilla extract
1/4 tsp Nutmeg
1/4 tsp Cinnamon
3 Cups drained SCD yogurt
1 Pot of decaffeinated coffee simmered down to 2 - 3 Ounces
Instructions
1. Pour the concentrated coffee through a folded paper towel in a funnel to filter it.
2. Blend all of the ingredients and pour them into an ice cream maker. Some ice cream makers produce a better consistency if the blended ingredients are refrigerated before being added.
Notes
I use a high quality decaffeinated coffee. If you tolerate the real stuff that will certainly work.
Sam Eaton
- New York
source: www.scdrecipe.com/recipes/print/515/
