Yowzers! It’s been over 100 degrees here in Utah this past week. I’m used to that kind of weather in Utah during late July and early August, not June! I cooled off eating this ice cream this week. It’s so yummy! The lemony hint just adds more to the coolness.

Mix together in a mixer:

2 c raw cream

2 c raw milk, or for more creamy ice cream, use 2 more cups raw cream instead of milk

2 to 4 egg yolks or even more, for extra richness

1 c maple syrup

1/8 tsp mineral salt

30 drops lemon essential oil

zest of lemon, to taste

Pour into your favorite ice cream maker and use according to the maker’s instruction manual. Store in freezer until serving time.