I’m going to try to keep this brief, so I don’t end up coming off like a squealing school girl. But, in the world of real food, hanging out with Sally Fallon Morell and touring her farm is about as awesome as it gets.
I’ve heard that Paleo and Sally might not get along; and visa versa, I’ve hard some Paleo folk say unkind things about Sally. But let’s be clear – the Weston A. Price Foundation and Nourishing Traditions are cornerstones of the ancestral health lifestyle. If we’re going to use reference points for science and health arguments, you can’t get far without crossing paths with Sally Fallon Morell and WAPF.
I can wholeheartedly say that my several hours with Sally were extremely pleasant, despite extreme heat. Her skin and smile were lovely; I loved her farmer gear – how cute is that hat?! She was joyful and full of pride when explaining her excellent raw milk and cheese making practices. She was kind and understanding of the rambunctious children stampeding through her farm. And, she dead-lifted 60lbs of rock solid Cole – which should tell anyone she’s tough!
But enough about Sally, let’s talk about her farm – which incorporates sustainable and humane farming practices developed at nearby Polyface by Joel Salatin. Additionally, as a raw milk cheese making farmstead, Sally says her farm uses “rocket science meets old school techniques”. And it shows! From the hygienic state of the dairy to the friendly, healthy looking cows (despite a tough summer due to severe drought) who produce excellent quantities of milk on a grass-fed diet. She’s on her way to being the model of diary farming.
But she’s not just a dairy farmer! She’s got pastured soy-free piglets that almost make you never want to eat bacon again.
But the star of this post is her soy-free pastured hens.
Wesley loved the “quack quacks”. And I loved the super-healthy, nutritious and delicious bright orange yolks of their eggs. After our hot day on the farm, Aimee and I spent the drive home talking about how to make the perfect frozen custard with the eggs. We also pondered what we’d call it. As soon as I remembered Sally has a cheese named Creamy Dreamy, I knew the name of the upcoming frozen custard recipe!
Now, as you know, I’m on the WTF Plan tailored to Autoimmune, as defined in Practical Paleo. So I’ve been off eggs for nearly 3 weeks. After an accidental incident with some homemade egg-yolk-only mayonnaise went surprisingly well I’ve been playing with reintroducing egg yolks. And let me tell you, this recipe with P.A. Bowen Farms’ orange, farm fresh egg yolks is the way I would eat them every day if I could.
Since my boys ran off to play together in the cool basement when we arrived home, Aimee’s adorable kids helped us make the custard.
Creamy Dreamy (Dairy-Free) Frozen Custard
- 2 13.5 oz cans of full fat coconut milk
- 8 fresh medjool dates, pitted (or more to your taste)
- 1 1/2 tsp hazelnut extract
- 2 big pinches sea salt (to your taste)
- 4 pastured egg yolks
- ♥ In a blender or food processor, puree milk, dates, hazelnut and salt.
- ♥ Add yolks one at a time and pulse to combine until smooth.
- ♥ Place in the ice cream maker and churn about 20 minutes until thickened.
As you can see, kids will love to be your little assistants! Steps marked with a ♥ are perfect for little hands! We, admittedly, might have taste-tested quite a few bites while were waiting for it to firm up. After all, watching ice cream form is half the fun!
If you have patience and high quality eggs, the result is more than worth the short 20 minutes it takes to make this Creamy Dreamy.
The best thing about this recipe is that it has hints of amazing flavors (which remind me of a Reese’s peanut butter cup filling) but still subtle enough to allow the deep and rich flavor of the egg yolks to shine through as the star. I cannot recommend this
ice cream frozen custard enough. In fact, I feel ashamed to have ever published a different ice cream recipe before this one. It puts them all to shame!
Special thanks to P.A. Bowen Farmstead for allowing us to explore on Saturday’s tour with the lovely Sally Fallon Morell. If you want to read more about Sally’s farm you can read this article or this one about her being a cheese maker. Fun!
And even more special thanks to Aimee Buxton Photography’s Instagrams and Michele Speidel from our Meat-Up Group for some of the photos – so frustrating when I realized I’d left my SD card at home!