BOUNTY GARDENS

Ingredients

• 2 cups heavy cream (raw, if possible)
• 1 cup whole milk (raw, if possible)
• 3/4 cup organic cane sugar (or monk fruit)
• 1 tbsp pure vanilla extract
• 1/4 tsp salt
• 1 cup chopped pistachios (soaked and dehydrated, if possible)
• 1 cup chopped maraschino cherries (without artificial colors or flavors)
• 1/4 cup unsweetened cocoa powder (raw, if possible)

Directions

1. In a medium saucepan, combine heavy cream, milk, sugar, vanilla extract, and salt. Heat over medium heat, stirring occasionally, until sugar is dissolved and mixture is hot but not boiling.
2. Remove from heat and let the mixture cool to room temperature. Cover and refrigerate overnight.
3. The next day, churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Once churned, divide the ice cream into three equal portions.
4. In the first portion, fold in the chopped pistachios. In the second portion, fold in the chopped maraschino cherries. Leave the third portion plain.
5. In a loaf pan or other freezer-safe container, layer the three portions, starting and ending with the plain ice cream. Use a knife to swirl the layers gently for a marbled effect.
6. Cover and freeze for at least 4 hours, or until firm.