Ice Cream Ingredients Under Question

Before you read the following article, please note that we have included a delicious, bio-friendly ice cream recipe below.

Ice cream manufacturers are not required by law to list the additives used in the manufacture of their product. Consequently, today most ice creams are synthetic from start to finish. Analysis have shown the following:

•	Diethyl Glucol, a cheap chemical, is used as an emulsifier instead of eggs. Diethyl Glucol is the same chemical used in anti-freeze and in paint removers.
•	Piperonal is used in place of vanilla. This is a chemical used to kill lice.
•	Aldehyde C17 is used to flavour cherry ice cream. It is an inflammable liquid which is also used in aniline dies, plastic and rubber.
•	Ethyl Acetate is used to give ice cream a pineapple flavour. It is also used as a cleaner for leather and textiles and its vapors have been known to cause chronic lung, liver and heart damage.
•	Butyraldehyde is used in nut-flavored ice cream. It's one of the ingredients of rubber cement.
•	Amyl Acetate is used for its banana flavour. It is also used as an oil paint solvent.
•	Benzyl Acetate is used for its strawberry flavour. It's a nitrate solvent.

"The next time you're tempted by a luscious-looking banana split sundae, think of it as a mixture of anti-freeze, oil paint and nitrate solvent and lice-killer and you won't find it so appetizing."

Nature's Path, June 1958

While the article above dates back some years, it is still true in some countries that ice cream manufacturers are not required to list the additives used in their product. The message is clear - only purchase those products that have the ingredients clearly listed - and only opt for those products that are produced from natural ingredients and/or from ingredients that you have verified as being safe for human consumption.

Farm House Ice Cream

Here is a simple recipe for a delicious, traditional, all-natural ice cream. We have been using this ice cream for years and we love it. It is rich, so make it a weekly treat rather than a daily indulgence.

4 free-range eggs
2 cups fresh cream
1/2 cup raw, natural or organic honey or fructose
1/2 tsp natural vanilla

Whip cream. Separate eggs. In a separate container whisk egg-whites until stiff. Slowly beat in honey. Add egg-yolks and continue beating a few more minutes. Carefully fold in whipped cream, spoon mixture into a typical ice cream container. Immediately place in the freezer until firm - about five hours. This makes two liters.

Try variations by adding coconut, carob or liquidized fruit. Add Nature's Choice Whey Powder to improve texture. This recipe is convenient for an electric blender or beater. If you do not have such equipment then halve the ingredients and do the whipping with a hand operated egg beater.