Tuesday, July 19, 2011

Homemade Raw Milk/Cream Ice Cream

I used about a 50/50 blend of milk and cream...about 2 quarts, I guess?
4 pastured egg yolks.
1 T. arrowroot powder.
1 tsp guar gum (this was my brilliant addition to help the milk and cream to not separate),
2 T. vanilla.
1/2 cup raw local honey
2 droppers full of liquid vanilla flavored stevia,
2 T. vodka.

I whisked all this together and froze in the ice cream maker as usual (with ice, rock salt, etc.) and then scooped the ice cream into a used and washed plastic ice cream container from the store. After several hours in the freezer to "set"...it is PERFECT. Very frozen, but perfectly scoopable. The vodka did the trick and lends just the faintest sophisticated flavor to it. The kids like it just fine, it's not a strong flavor. They got to eat what would not fit into the freezer container this afternoon. Wes and I are enjoying ours now.

As usual with Raw milk and eggs...know your farmer and use only pastured eggs and milk from healthy grass fed cows.

4 comments:

Shelley said...

I just found a source for raw milk last week, and I'll definitely be making this! Thanks :)

Anonymous said...

One of my great-uncles was a dairy farmer. My dad said the best ice cream he ever had was homemade from the cream skimmed from the top.

(Michelle A- from church)

masini second said...

Oh my God this looks so good and i`m sure that it is delicious too. I think that this is a easy recipe so i will give it a try, thanks a lot for sharing.

Fashion In Full said...

Oh my goodness! Thank you so much for this post! I have tried numerous times to make home-made ice cream, but it has never turned out quite right.

Have you ever watched Iron Chef? Everytime one of the chefs try to make ice cream- it is too runny. That's how I feel- not like an Iron Chef- the ice cream part ;P

-Amanda