Bone Marrow Ice Cream — Savory or Sweet

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Marrow Ice Cream is the ultimate upgrade to a beloved summertime treat! Savory Herb and Classic Cinnamon Vanilla Marrow Ice Cream recipes are included. Nutrients in marrow provide anti-inflammatory and joint benefits (while repairing skin, bones and cartilage). Plus, the collagen and special sugar glucosamine found in marrow help restore the gut lining. Don’t limit this treat to summertime, as the nutrients in marrow are also essential to learning.

MARROW ICE CREAM

How do I get my kids to eat and appreciate organ meats? Well, I eat and appreciate organ meats. I truly love them and I feel so incredibly grateful to have access to them.  When I prepare them, I often bring with me reverence for the animal that nourishes us, gratitude for our farmers and having access to these nourishing cuts, and some form of excited giddiness to serve something that would make my mom cringe and feels just a bit adventurous even after all these years.

And, as we all know. Kids pretty much eat what their parents eat.

I don’t have a huge sweet tooth, but I do love ice cream. It holds a special place in my heart since it was my salvation growing up in the 80s and 90s on a low-fat diet.  Of course, I felt terribly guilty when I succumbed to the pleasures of ice cream, but I also knew that I felt much, much better whenever I indulged.

Upon discovering the virtues of heavy cream and animal fats, you can be sure that homemade ice cream was swiftly introduced into our home.  And kids eat what their parents eat.  It’s the dessert of choice around here.

Since then, I continually improve on this heavenly dessert.  Raw milk, of course. Extra egg yolks, sure.  Marrow, you betcha!

SAVORY DESSERT

In the meantime, (in my opinion) two major problems underlie our collective health crisis: metabolic disorders and nutrient deficiencies. Use organ meats to correct nutrient deficiencies. Food is medicine.

Metabolic disorders, however, are rampant – and dare I say, somewhat underappreciated even in health communities.  Yes, you can properly prepare and neutralized plant toxins in grains, legumes and plants – but eating more than 100g per day of these foods has not been observed in ancestral communities. In our culture where ‘treats’ abound, we must be stewards of our metabolic health as well as our micronutrient status.

Animal-based fats and proteins are extremely satiating and, in my experience, diminish desire for sweets.  I’ve since learned (from ancestral nutritionist Mary Ruddick) that fats and proteins feed human cells, while carbohydrates feed bacterial cells.  Indeed, from a biochemistry perspective, carbohydrates remain nonessential to humans.  A healthy biome is not dependent on these foods.

That said, Marrow Ice Cream now has an upgrade – a Savory Herb version without added sugars.  It’s based on the classic sour flavor found in most Persian foods. In this case, sour dairy with herbs.  To maximize the micronutrient status, seek out ingredients from pastured, sun-drenched animals.

This Savory Herb recipe was inspired by a cold summer-time soup I recently enjoyed (thank you to Shokufeh!) made of fresh kefir with herbs and walnut garnish. My (half-Persian) husband reported that it is reminiscent of the sour yogurt drink ‘doogh’ that he enjoyed as a kid.

It may not be what you are used to, but I think that this kind of savory ice cream could easily be served in an upscale restaurant (likely with fruit or jam) and passed off as a specialty.  Let me know what you think!

For those of you who just want regular ice cream, I’m providing a Classic Cinnamon Vanilla recipe for that as well!  Everything in moderation, no? We enjoyed both! See the video introduction of these 2 recipes on Instagram!

SAVORY HERB MARROW ICE CREAM

• 4lb marrow bones, roasted 
• 2 cups cream
• 3 egg yolks
• 1 cup loosely chopped herbs (I used parsley, basil, dill & basil)
• juice of 2 limes (~2T lime juice)
• 1/4 t salt
• 1/4 t cinnamon
• 1/4 t cardamon
• pistachios or chopped walnuts (optional, for garnish)
• fresh herb leaves (optional, for garnish)
• seasonal fruit (optional, for garnish – I used fig)

CLASSIC CINNAMON VANILLA VARIATION

• 4lb marrow bones, roasted 
• 2 cups cream
• 3 egg yolks
• 1 T cinnamon
• 3/4 t vanilla extract
• 1/8 t salt
• 1/8 cup maple syrup
• cinnamon stick (optional, for garnish)
• fresh fruit or soaked nuts (optional, for garnish)

Instructions

• Roast marrow bones at 325F for 30-40 minutes or until warm throughout.
• Add cream, egg yolks, and marrow scooped from the bones to a quart jar along with remaining ingredients. Use an immersion blender to mix well. [For the Savory Herb Marrow Ice Cream, add herbs, lime juice, salt, cinnamon, and cardamon as remaining ingredients. For the Classic Variation, add cinnamon, vanilla, salt and maple syrup.]
• Add ingredients to household ice cream maker and follow manufacturers instructions.
• Chill, serve and optionally garnish with nuts, herbs, and seasonal fruit. Enjoy!

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