- 1 1/2 cups whole milk
- 1 cup evaporated cane juice
- 3 cups heavy cream
- 4 teaspoons pure vanilla extract
- 3/4 of a vanilla bean, cut in half lengthwise and beans scraped out
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Privacy PolicyRecipes With a Healthy Touch
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Hello! I’m Erica Lea. I’m a mom of three living in northern Minnesota (AKA The Frozen North). Here on Buttered Side Up I share recipes I have tried & modified (to be a tad healthier) and found to be delicious. My main focus is recipes with a healthy touch. You’ll find that I like to substitute organic unrefined ingredients quite often. But you won’t find that I skimp on good, natural fat. Butter > margarine.
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Noooooooo! You make your own maplesyrup??! Wowsers, If only I could make that too! I've been pondering about if I would be able to make Birchtreesyrup when I go up to our summerhouse in Sweden first week in June but don't know if it'll be too late.
My family has been doing it since I was about two years old (or maybe younger?). I've always loved the process. What is the weather like where you live? I have no idea if birch sap runs like maple, but for maple it needs to be above freezing during the day and below freezing at night. I'm sure you know that already. 🙂 Now I want to go and research birch syrup harvesting…
My parents made birch syrup on their ranch before I was born (or at least before I remember it). I'd love to taste it as a grown-up sometime.
I love homemade ice cream. sounds great!
I was reading that is has a slightly spicy flavor – is that so? I'd love to taste is sometime as well…
Me too – you can customize to how you like it. 😀
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