Full Recipe: Ingredients • 1 cup high-quality milk (preferably raw or low-temp pasteurized, non-homogenized) • 1 tbsp butter (grass-fed preferred) • 3 whole eggs (pasture-raised) • 40 g (about 2 tbsp) raw honey • 1 whole vanilla bean • Fresh local peaches, sliced, for serving ⸻ Instructions 1. Prepare the vanilla bean: • Using a sharp knife, split the vanilla bean lengthwise. • Scrape out the seeds with the back of the knife and set aside. 2. Blend the base: • In a high-speed blender, combine milk, butter, eggs, raw honey, and the scraped vanilla bean seeds. • Blend on high for 30–45 seconds until smooth and fully incorporated. 3. Freeze the base: • Pour the mixture into your Ninja Creami pint container. • Freeze for 18–24 hours until completely solid. 4. Cream the ice cream: • Remove from freezer, place in Ninja Creami, and select Light Ice Cream mode. • Once done, choose Mix-In mode to achieve a perfectly creamy texture. 5. Serve with peaches: • Scoop ice cream into bowls and top generously with freshly sliced, ripe peaches. • Enjoy immediately.