Redmond Roots Protein Vanilla Ice Cream

Yields about 1 quart

Creamy, rich, and packed with 19 grams of protein per serving, this homemade vanilla ice cream is made with ROOTS Vanilla Protein, real vanilla bean, honey, and a touch of Real Salt® to bring out the warm vanilla flavor. Top it with honey strawberries for a summer dessert that tastes as good as it feels.

Ingredients:

• 2 cups milk

• 1 cup cream

• 1 Tbsp. vanilla extract 

• 1 vanilla bean, scraped (optional)

• 1/4 tsp. Real Salt, Fine

• 4 egg yolks

• 1/3 cup honey

• 2/3 cup or 2 scoops Roots Vanilla Protein 

Directions:

1. Place milk, cream, scraped vanilla bean, and Real Salt into a pot and heat until steaming. Do not boil. 

2. In a separate bowl, combine egg yolks with honey and whisk until honey dissolves and is pale yellow.

3. Gradually add the hot milk-cream mixture to the egg-honey mixture a little at a time, whisking constantly to temper the eggs and prevent curdling. 

4. Pour tempered eggs and milk-cream mixture back into the pot over low heat. Stir constantly, making sure spoon scrapes the bottom to prevent scalding. Heat until base slightly thickens or reaches 170°F. Do not boil.

5. Pour into a container with a lid and refrigerate until chilled or overnight.

6. Right before churning, whisk in ROOTS Vanilla Protein Powder and vanilla extract.

7. Churn according to your ice cream machine's recommendations.

Optional Topping: Honey Strawberries

Ingredients:

• 2 cups strawberries, quartered

• 2 Tbsp. honey

Instructions:

1. Combine strawberries and honey.

2. Macerate for at least 30 minutes.