This raw vanilla ice cream is rich and creamy, made simply with raw milk, cream, and eggs. The base blends into a smooth custard, scented with fresh vanilla beans and gently sweetened with raw honey or maple syrup. It churns beautifully without an overnight chill, going straight from the blender into the ice cream maker.
Ingredients You’ll Need to Make Raw Ice Cream
Whole raw milk and cream – I order raw milk and cream from Miller’s Bio Farm and Dutch Meadows. If you live in California, Raw Farm is available in stores.
Raw honey or maple syrup – naturally sweetens the cream.
Vanilla beans or vanilla extract – Vanilla beans have a rich, floral flavor. Vanilla bean paste or extract works well too.
Raw eggs – I source my eggs from a local farmer and am comfortable consuming them raw. There is always some risk; do your own research and decide what feels right for you. You can leave the eggs out, but the ice cream will be firmer and less creamy.
Raw Ice Cream
Ingredients
2 cups raw cream
1 cup raw milk
5 pasture raised egg yolks
1/2 cup honey
1 vanilla bean, scraped
pinch of salt
Instructions
- Combine the ingredients in a blender and blend until smooth.
- Transfer to an ice cream maker and turn according to manufactures instructions. Transfer to a freezer safe container and freeze.
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