The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

What could be better during the hot summer months than cool, creamy and delicious ice cream. A couple of weeks ago I did a review of some of Canada's best natural, organic and soy based ice creams that are readily available across Canada. This review included some major national brands including Haagan Dazs and Breyers. Although both haagan dazs and Breyers purport to be all natural, they do still contain some ingredients that many may consider not to be 'all natural' including non-organic milk, carageenan and tara gum.

For those of us who ARE concerned about consuming products which are all natural for our bodies and the environment (but who don't want to shell out the $7.00 to obtain a small pint of organic ice cream), one of our best alternatives is to make our own ice cream at home. Not only is this process simple and fun, but you will have complete control over exactly what you are putting in the ice cream, and therefore into you and your families bodies. 

Here is my all-time favorite homemade ice cream recipe. The standard recipe is Vanilla Bean, however one of my favorite things about this recipe is its versatility. Start with this simple ice cream base and mix in the ripest summer fruits, high-quality chocolate (whether melted and/or cut into chunks), or toasted nuts to create your own delicious flavors. Vanilla Bean Ice Cream Ingredients 1 cup whole organic milk 2 cups (500 mL) organic cream 2 vanilla beans, split and scraped 6 large organic or free range egg yolks 2/3 cup (150 mL) sugar Directions In a medium saucepan over medium heat, place milk, cream and scraped vanilla beans. Stir occasionally until hot but not bubbling. Remove from heat to cool. Place egg yolks and sugar in a large bowl. Using an electric beater, beat until thick and pale, about 3 min. Whisking continuously, slowly pour cooled milk mixture over egg mixture until combined well. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When the mixture coats the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions. Image food styling by Lindsay Evans ( and photography by Michael Crichton (