2 1/2 cups cream
3/4 cups milk
¼ cup birch syrup
2 eggs (optional)
- Beat eggs well with electric mixer.
- Add birch syrup and beat again.
- Mix in milk and then enough cream so that total volume is approximately 3 1/2 cups.
- Put into an ice cream maker and churn until frozen, following the ice cream maker instructions.
- If no ice cream maker, freeze until almost solid, then whip with beater and freeze again.