"From We Want to Live" by Aajonus Vonderplanitz p. 149-150. (To order
book call 1-800-266-5564 - check out website at:
http://www.earthlink.net/~welive?

Ice cream, raw: Self-made raw ice cream is fine if eaten within 24
hours after making it, but it is most digestible if eaten shortly after
it is made. Ice cream can be made by using raw cream, unheated honey,
raw fresh fruit(s) and raw fertile eggs (optional) in an icecream
maker. Raw ice cream should be eaten within 24 hours or it becomes too
difficult to digest, causing fat build-up around the waist and
abdominal areas.  Here is a raw ice cream recipe that tastes like
French vanilla (makes about 2 quarts): 1 pint raw milk, 1 pint raw
cream, 1 papaya, 1 or two raw fertile eggs and 4 ounces of unheasted
honey. Blend milk, peeled and seeded papaya, eggs and honey together.
Then stir in cream and pour into ice cream maker.
A fat-burning, energy-producing raw ice cream is: 1 1/2 pints raw cream
1/4 - 1/2 raw fresh pineapple, 1 or 2 raw fertile eggs and 3-4 ounces
of unheated honey. Slice pineapple into little chunks. Blend 1 cup of
pineapple chunks with eggs and honey.  Stir remaining pineapple chunks
and cream into the blended mixture.  Pour into ice cream maker.
A toxin-absorbing raw ice cream recipe that tastes a lot like
gingerbread eaten with ice cream and makes about 2 quarts is: 1 pint
raw milk, 1 pint raw milk, 1 pint raw cream, 2 raw fertile eggs,
two-inch section of fresh ginger root, ounces unheated honey and 1-3
ounces raw carob powder. Slice ginger root (peeled or not) into thin
circular slices. Blend milk, eggs, honey, ginger and carob powder
together. Then stir in cream and pour into ice cream maker.
Delicious frozen ice on a stick can be made by blending fresh fruit(s)-
with a little unheated honey if desired - into a puree.  Pour into
molds and freeze.

Best, Peter
[log in to unmask]