Paleo Vanilla Sauce

Directions

1. Put the coconut cream and maple syrup in a pot.
2. Split the vanilla bean lengthwise, scrape the seeds out with the backside of the blade, and add both the seeds and vanilla bean halves to the pot.
3. Bring to a gentle boil and let simmer for a few minutes, then set aside and discard the vanilla bean halves.
4. When not hot any more, transfer to the fridge and let cool off.
5. Add the two yolks and blend using a hand mixer.
6. Serve cold to your favorite dessert pie.

Credit:  Primal Palate

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/