The Best Raw Milk Vanilla Ice Cream Recipe
This homemade raw milk ice cream is the perfect treat that you can feel good about, because it’s made with simple ingredients and no refined sugar! It's extra creamy and extra delicious.
Equipment
- 1 Blender or Hand Mixer
- 1 Ice Cream Maker ice cream machine or kitchen aid ice cream attachment
- 1 Ice cream scoop optional
Ingredients
- 2 cups raw cream
- 1 1/2 cups raw milk
- 5 raw egg yolks
- 1/2 cup real maple syrup or raw honey
- 2 tsp vanilla extract
Instructions
- In a large blender, combine egg yolks, cream, milk, maple syrup and vanilla. Blend on low until combined. Be careful not to over mix, or you might end up with some kind of whipped cream or butter! If you don’t have a blender, you can use a large glass bowl and a hand mixer or whisk.
- Carefully pour the milk mixture into your ice cream machine.
- Follow the instructions on your ice cream maker to turn it on. If you are using a kitchen-aid ice cream attachment, turn the machine onto the lowest setting. Slow churning results in super creamy ice cream! Allow ice cream to churn for 15-25 minutes, every machine is different so follow the instructions on your ice cream maker.
- Optional: Add mix-ins around 20 minutes and mix until combined.
- Once the ice cream has thickened up to your desired consistency, stop the ice cream machine. Scoop the ice cream out and serve immediately with your favorite toppings!
Notes
- If you are using a kitchen aid ice cream maker attachment, make sure the bowl has been in the freezer for at least 48 hours before you try and make ice cream. If it isn’t completely frozen all the way through, your ice cream won’t get thick.
- If you aren’t comfortable drinking raw milk and raw egg yolks, you can heat the ingredients on the stovetop first, or you can use pasteurized milk/heavy cream and omit the egg yolks. If you choose to heat the ingredients, make sure to completely cool them before making ice cream.
- Depending on the texture you like your ice cream, you can let the ice cream maker churn a little longer or a little less. We like ours to be soft-serve consistency, so 20-25 minutes is good for us. For thicker ice cream, let it churn 25-30 minutes. You can also put it in the freezer for 15 minutes or so to harden up a little bit more before you serve it.