There’s nothing more delicious at Christmas time than Eggnog Ice Cream. The only problem with this dish is it’s great any time of year! This nutritious and delicious treat is a crowd pleaser, but it’s so good it’ll make you hide somewhere just to get it to yourself. With a dish like this, no one needs to share!

Once on stage two of GAPS, tolerating yolks and home fermented sour cream, eggnog is delicious but also healing. Rebuilding the microbiome includes specific steps, one of which is copious amounts of yolks and sour cream. Add a sprinkle of honey and a chilling process  – boom, eggnog ice cream. 

To learn how to make eggnog ice cream click here. 

{This post contains affiliate links which pay for this site}.

Be sure to test for egg whites before introducing them into your diet. Dr. Natasha Campbell-McBride, MD, neurologist and author of GAPS, says the best way to test for food sensitivities is to place a small portion of the food on the inside of your wrist before going to bed. Let it dry and remain there throughout the night. When you wake up in the morning check the spot. If it is red or inflamed your gut has not healed enough to introduce that food. Allow another few days or weeks (in extreme cases) to pass before trying again. Once your gut has healed through the GAPS nourishing and healing protocol you will be ready to advance with more food choices. 

Quality ice cream makers need to be easy, or you won’t use it. This one is used by many folks with good reviews. This one is also popular.

 

Eggnog Ice Cream
Yields 5
A satiating treat that will satisfy any hunger.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 3 to 12 egg yolks from free ranging in the yard, bug and worm eating chickens (quantity depends on person's tolerance)
  2. 1 cup kefir (preferably made with raw cream)
  3. honey to taste (2-3 tablespoons)
  4. 1 teaspoon vanilla
  5. 3 egg whites
  6. 1 teaspoon nutmeg (if tolerated, this is stage 3)
Instructions
  1. In blender, on low, combine yolks until they change color to a soft yellow or white. This is emulsifying the yolks. Add the remaining ingredients until combined. Do not blend kefir long as it changes the structure.
  2. Add mixture to an ice cream maker. When the mixture is firm, enjoy, or freeze. The more yolks you use, the easier it is to scoop after it's been in the freezer overnight.
Nourishing Plot https://www.nourishingplot.com/

 

 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

 

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