Pro-metabolic Cinnamon Maple Ice Cream
1 carton Organic Valley Heavy Whipping cream (1 pint, or raw if you can find it)
4 pasture raised egg yolks, large
2 tsp vanilla bean extract
½ cup pure maple sugar (can also use coconut sugar, pure maple syrup, or honey - if using liquid, reduce water to ½ cup)
1 cup water
2 tsp Ceylon cinnamon
4 scoops collagen, optional
Begin by beating your egg yolks, cinnamon, and vanilla in a stand mixer until fluffy and set aside
In a separate bowl, beat the heavy whipping cream until peaks form
Place the whipped cream in the fridge
Next, take the water and maple sugar and boil over the stove until the mixture reaches 220-223 degrees Fahrenheit.
Put the eggs back under the standing mixture on low and slowly pour in the hot maple sugar
Remove the whipped cream from the refrigerator and use a spatula to fold it into the egg/sugar mixture
Freeze in an airtight Tupperware container for 6-8 hours, or overnight.
Before scooping, let the ice cream sit out for 10-15 minutes to soften