Homemade Raw Milk Ice Cream
Raw milk ice cream is the perfect treat for a hot summer day. I mean, who can say no to a yummy cold treat when the temperatures soar?
Since we get our raw milk through our herd share, we often end up with lots of extra milk. If you have a family cow you might wonder what to do with the gallons of milk every week. Or you might just be looking for a healthy food recipe recipe for the summer that is so much better than store-bought ice cream. No matter the reason, I am sure you will love this easy recipe as much as we do!
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Why You Will Love This Recipe
Here are some reasons why this vanilla ice cream might be your next favorite recipe:
- quick and easy to make
- delicious
- nutrient-dense food that the whole family loves
- flexible recipe that you can use to create your own ice cream recipes
- makes good use of any extra milk you might have
The ingredients
You will love this easy recipe with simple ingredients:
- Raw Cream: Since we get our milk from a nearby farm, we let the cream rise to the top before scooping it off
- Whole Milk: Once we take the cream off the top, we are left with whole raw milk
- Maple Syrup: I love using organic maple syrup since it adds a more complex, almost butterscotchy flavor than just sugar
- Egg yolks: Egg yolks add richness and creaminess and we use pasture-raised, very fresh egg yolks
- Vanilla Extract: I always make my own vanilla extract but store-bought or simply a vanilla bean will work, too
- Sea Salt: Adding a pinch of high-quality sea salt brings out the sweetness of this homemade raw milk ice cream
Useful tools and equipment
If you enjoy making ice cream as much as we do, you might like to invest in an ice cream machine. You can choose between various models:
- A stand-alone machine such as this popular ice cream maker
- An ice cream maker attachment for your Kitchen Aid (my favorite option)
However, if you’re not ready to make such an investment, you can still make homemade ice cream (read below).
Is Raw Milk Ice Cream Safe?
I hear this question a lot. Ultimately, it depends on whether you can legally obtain raw milk in your state, whether you have a reliable source and your personal decision.
After a lot of thought, I believe that raw milk is an incredibly nutrient-dense food that is in its natural form. We know the people who run the local farm where we have been getting our fresh raw milk for years without any problems. We feel that the health benefits outweigh the potential risks and you can read more about where we get our raw milk in this article.
Substitutions and variations
It is incredibly easy to use this raw ice cream recipe as a starting point for your own ice cream recipes:
- Raw cream/raw milk: If you can’t or don’t want to use raw dairy, you can also use pasteurized heavy cream and whole milk from the grocery store. However, I still recommend you use the best quality you can afford (such as organic cream and milk).
- Raw egg yolks: You definitely want to use extremely fresh eggs but you can also gently heat your ice cream base if you are trying to avoid raw eggs
- Sweetener: Feel free to substitute the maple syrup with local raw honey, cane sugar, agave syrup, or your favorite sweetener
- Extra ingredients: Once you are comfortable with this raw milk ice cream recipe, you can easily create different flavors by adding mashed strawberries, chocolate chips, cacao powder, nuts, or any other additions
How long does it last?
If you keep your homemade ice cream in an airtight container such as a glass dish with a tight lid or covered with plastic wrap, it should keep for up to 3 months in the freezer.
What to eat with your ice cream
Of course, you can enjoy your homemade ice cream straight from a bowl on its own. But here are some other ways and great recipes you might enjoy:
- fruit or chocolate syrup
- fresh or stewed fruit
- red berry pudding
- chocolate chip cookies
- strawberry cake
- plum crisp
- compote or jam
- apple strudel
- apple pie
- plum cake
How to make this dish
1. Prepare the ice cream maker:
Freeze the ice cream attachment or ice cream maker bowl overnight or according to the manufacturer’s instructions.
2. Make the ice cream mixture:
Combine the fresh cream, milk, maple syrup, egg yolks, vanilla extract, and salt and blend well. I like to add the milk mix to the container of my high-speed blender and blend it for 10-20 seconds on medium-high. Otherwise, you can use a wire whisk to blend the ingredients.
3. Churn the ice cream:
Be sure to turn on your ice cream maker before adding the ice cream base. Once running, slowly pour the base into the bowl and churn until it is frozen. This will take anywhere from 15-25 minutes. Note: Only churn the ice cream to a soft-serve consistency.
Note: If you don’t own an ice cream machine you can transfer the milk mix to a bowl and place it in the freezer. Every 10-15 minutes, remove the bowl from the freezer, stir it well to keep ice crystals from forming, and return it to the freezer until frozen solid.
4. Transfer and freeze:
I like to add the freshly churned ice cream to a glass container that I had previously put in the freezer for 10 minutes. Cover with a lid or plastic wrap and put it in the freezer for about one hour.
Pin For Later:
Raw Milk Ice Cream
Equipment
- ice cream maker
Ingredients
- 2 cups heavy cream
- 1 ½ cups milk
- ½ cup maple syrup
- 2 egg yolks
- 2 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Add all the ingredients to a high-speed blender. Blend until well combined.
- Pour the ice cream base into the running ice cream machine and churn until solid or according to the manufacturer's instructions.
- Transfer the ice cream to an airtight jar or container and freeze.
- Let the ice cream stand at room temperature for 10 mins before serving.
Notes
- feel free to add additional ingredients such as chocolate powder, chocolate chips, fruit, or nuts
- if you don’t have an electric ice cream maker, you can also freeze the base and stir it every 10-15 mins until frozen solid