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Raw Vanilla Ice Cream

July 7, 2012 by Katie Mae Stanley 6 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
This is a repost from February 2010. I thought that since summer is here, it would be a good time to pull it out of the archives. 

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.

This post is part of Decidedly Healthy or Horridly Decadent Saturday Party, Simple Lives Thursday, Heath and Soul, Fat Tuesday, Homestead Blog Hop, 

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Filed Under: Recipes

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Amy @ Homestead Revival

    August 6, 2012 at 2:03 am

    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

    Reply
  2. Leigh

    July 16, 2012 at 12:53 am

    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!

    Reply
    • Katie

      July 16, 2012 at 4:21 am

      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! 🙂

      Reply
  3. Alea Milham

    April 12, 2012 at 9:24 pm

    Your ice-cream looks so delicious and creamy!

    Reply
  4. ceodraiocht

    January 30, 2011 at 8:26 pm

    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!

    Reply
  5. Brittney Harmon

    February 23, 2010 at 7:19 pm

    LOOKS YUMMY!

    Reply

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