Who says you need to wait until summer to enjoy yummy, good for you ice cream? I just made this ice cream last weekend. This is the first time that I have used cream in my ice cream. In the past I have used whole milk but I haven’t been satisfied with the consistency. It just wasn’t creamy enough, so when one of my friends headed to the states I asked her to buy me some organic raw cream. For now I have been buying my raw milk at a natural foods store in San Diego but I am hoping to find a cheaper local source down here or in San Diego County. So, if you know of one please let me know! (Update, I found a “organic” source of raw milk down her. So much cheaper straight from the farmer!)
Raw Vanilla Ice Cream
3 cup Raw Milk
2 cups Raw Cream
4 egg Yolks
2 TBS Arrrowroot Powder
3/4 cup Raw Honey
2 TBS Vanilla Extract
Mix together in a blender until smooth. Pour into ice cream maker and process according to instructions given with your maker. Enjoy soft from the maker or allow it to ripen (firm) in the freezer for 2 to 3 hours.
Hi Katie! Your recipe looks fabulous! I’m trying it tonight! And check out the Barn Hop tomorrow at Homestead Revival – you’re the featured homestead!
Blessings as you continue to serve Our Lord!
~ Amy
This looks fabulous! I get an extra half gallon of raw milk in the summer, so I’ve been having so much fun making ice cream… We have an egg allergy in the house – do you think I could make any of your ice cream recipes just leaving out the eggs? Thanks so much!
You can leave the eggs out of any of them except for the lavender ice cream. They won’t be as creamy but still taste great! 🙂
Your ice-cream looks so delicious and creamy!
Love my ice cream maker and this looks like a nicely balanced blend. Thanks for sharing at the Decidedly Healthy or Horridly Decadent blog hop. Vanilla is such a great flavor to have around – not only for itself but for a side to pies,cobblers and all those yummy fruit desserts!
LOOKS YUMMY!