One of the best things about living in Vancouver is all the great fruit in the summer-time. We have had the best blueberries and cherries. I don’t think I have ever eaten anywhere near this many cherries before in my life. I just love it. This delicious ice-cream recipe is simple and nourishing with all the pastured egg yolks and cream. Featured in the Hella Delicious 2012 Recipe Calendar.

• 8 raw egg yolks, (only use pastured eggs)
• 3/4 c raw honey
• 1 c cherries
• 6 c raw cream
• dash freshly ground cardamom (optional)

Method:
Separate eggs. Whisk yolks and honey. Slowly whisk in cream. Add cherries and place in ice-cream maker.

When using raw eggs be sure that you have a good source of pastured eggs, don’t use any industrially farmed egg.