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Ice Cream FlavorsIce cream flavors used to taste 'real' and they were 'real'. Ice cream used to be made of whole eggs, milk and sugar and made in the old home freezer. I remember when I was a kid in the Bahamas, we used to take turns cranking the handle of the ice cream maker. Oh that coconut ice cream was sooooo good! Today, it is totally another story. The chemicals, additives and artificial flavors that are used to manufacture ice cream is unlimited. There are still a few companies that make a ‘good’ ice cream with no chemicals and those ice cream flavors are absolutely deliciously, refreshing. Ice cream is one of the items that I suggest you refrain from having when Candida is present. Artificial FlavorsMany of the processed foods that you buy today come with an ingredient label that lists "artificial flavors" as one of the key ingredients. Artificial flavors are simply chemical mixtures that mimic a natural flavor in some way.We sense sweet, salty, sour and bitter through our taste buds on our tongues. Our noses can sense thousands of different odors. Most artificial flavors are detected by taste and smell. Smell – we smell volatile chemicals after they have evaporated and come in contact with the sensory cells in our nose. Taste – a chemical has to activate the taste buds A natural flavor is complex using sometimes hundreds of chemicals interacting to create the taste and smell that we want. There are hundreds of chemicals known to be flavoring agents. To make some ice cream flavors, these artificial flavors mixed are grape, orange, banana, cherry. The interesting fact about fruit ice cream flavors is they have only a few dominant chemical components that carry the main flavor/taste/smell that we enjoy so much. These chemicals are called esters. Octyl Acetate is the ester used to obtain orange flavor. Isoamyl Acetate is the ester that is a component for banana flavor. If you add these esters to a product, the product will taste, to some degree, like orange or banana. Some of the chemicals used in making different ice-cream-flavors today are... DIETHYLGLYCOL: A cheap chemical used as an emulsifier instead of eggs is the same chemical used in antifreeze and in paint removers. PIPERONAL: Used in place of vanilla. This chemical is used to kill lice. ALDEHYDE C-17: Used to flavor cherry ice cream. It is an inflammable liquid also used in aniline dyes, plastic and rubber. ETHYL ACETATE: Used to give ice cream a pineapple flavor–and as a cleaner for leather and textiles; its vapors have been known to cause chronic lung, liver, and heart damage. BUTYRALDEHYDE: Used in nut flavored ice cream. It is one of the ingredients in rubber cement. AMYLACETATE: Used for its banana flavor. It is also used as an oil paint solvent. BENZYL ACETATE: Used for its strawberry flavor. It is a nitrate solvent. (list taken from Nourish Traditions Cookbook) 
The next time you are tempted by a luscious looking banana split or sundae made with commercial ice cream, think of it as a mixture of antifreeze, oil paint, nitrate solvent, and lice killer and you won’t find it so appetizing.It's a good thing your birthday party comes only once a year. Kids just love birthday cake and ice cream.The ice cream flavors sometimes taste so real, it's hard to tell whether they are artificially made. READ THOSE LABELS! Look for ice cream containing egg yolks. If your store-bought ice cream includes “natural flavor” and egg yolks,it's probably fine. If there is an absence of eggs and says 'artificial flavor', I would go elsewhere. A Consumers Dictionary of Food Additives is an excellent source to check what food additives are being used. Ice Cream RecipesThere are some wonderful ice cream recipes in the Nourishing Traditions Cookbook.Vanilla Ice Cream Ingredients 3 egg yolks 1/2 cup maple syrup 1 tbsp. vanilla extract 1 tbsp. arrowroot 3 cups heavy cream Directions Ice cream should be made with the best quality cream you can find. Preferably unpasteurized. Beat egg yolks and blend in remaining ingredients. Pour into an ice cream maker and process according to the maker's instructions. Transfer to plastic container and put in freezer. Berry Ice Cream Ingredients 2 cups fresh berries of your choice, raspberries, boysenberries, blackberries. If you use frozen berries, partially thaw 10oz. of berries. 2 egg yolks 1 tbsp. arrowroot 2 cups heavy cream 1/2 - 3/4 cup pure maple syrup. Directions Process berries in food processor for several minutes. Add egg yolks, cream and arrowroot and process until well blended. Gradually add maple syrup. Pour into an ice cream maker and process according to instructions of the ice cream maker. Transfer to a container that will easily go in the freezer. I will find more recipes for you soon.
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