This recipe, adapted from Nourishing Traditions, by Sally Fallon with Mary G. Enig, makes 1 quart, and is an example of 'eggs and cream' type of ice cream (does not involve making a custard first, although you could certainly do so). By not cooking the custard, you retain the "raw" benefits of the cream and eggs.

The original recipe calls for 1/2 cup maple syrup, but I prefer to use stevia and raw honey (or you could use 1/2 cup raw honey and omit the stevia). Warming the honey in a hot water bath makes it easier to incorporate into the eggs. But don't warm above 90 degrees or you'll lose the "raw" benefits of the honey.

The optional arrowroot acts as an additional emulsifier and thickener (in lieu of cooking the custard). It also provides nutrient value, especially calcium and trace minerals.

Starting with this basic recipe, you can add other ingredients, such as fruits, nuts, chocolate, coffee, liqueurs, or substitute different flavor extracts (instead of vanilla).