How To Make Vanilla Bean Raw Milk Ice Cream
Recreating store bought versions of food items is a great way to experiment with real food and being creative in the kitchen. This vanilla bean raw milk ice cream is no exception! While most ice cream options at the store may seem delicious, they often include ingredients that are not anywhere near good for your body.
Raw Milk and Cream
If you can get raw milk from a local source, you are likely to see the delicious cream at the top of your container after the milk sits undisturbed for a few days. When the cream separates, it’s a perfect time to make this vanilla ice cream base.
The nutrients in the cream, milk and other ingredients will make this into a high quality protein and mineral rich dessert compared to the store bought alternative!
If you are looking for a source of raw milk or cream, the Raw Milk Finder that is ran by the Weston A. Price Foundation is a great resource to start looking.
Egg Yolks
The main culinary purpose for using egg yolks in making ice cream is to enhance the texture and color. Because of their lecithin, they help bind water and fat molecules. This improves the overall texture to provide a smooth and creamy ice cream.
Another reason to include raw egg yolks in your ice cream are the nutritional benefits. Because egg yolks contain all the nutrients needed to create and nourish a potential chicken, they have long been known as an “almost perfect” food. They are rich in protein, many vitamins, minerals and the essential omega-3 fatty acid,
If you are not comfortable with using raw eggs or if you’re not using pastured eggs, you can slowly heat all the ingredients in a double boiler to gently cook the eggs. When you choose this option, be VERY careful with heating. If you heat the eggs too quickly, you will end up with scrambled eggs in your cream.
Vanilla Beans and Vanilla Bean Paste
Whether you use vanilla beans scraped from a pod or a scoop of vanilla bean paste this vanilla bean ice cream will turn out delicious!
If you make vanilla extract at home, you might find it easiest to use some vanilla beans from a finished batch of vanilla extract. You can also make your own vanilla paste
Want to learn how to make your own vanilla extract? Start here with this homemade vanilla extract recipe!
Ingredients and tools to make vanilla bean ice cream
⅓ cup Maple syrup
2 tsp Vanilla extract
2 ½ cups raw cream
1 cup raw milk
5 egg yolks
½ tsp salt – I prefer Redmond Real Salt for the extra minerals
1 heaping teaspoon of vanilla bean paste or vanilla beans from at least 15 vanilla pods
1 tbsp arrowroot powder
Small whisk
4 cup measuring cup or medium mixing bowl
Ice cream maker (either a stand alone machine or a stand mixer attachment)
Directions for Vanilla Bean Raw Milk Ice Cream
Add egg yolks, vanilla extract, salt, arrowroot powder and maple syrup to your bowl. Whisk until well combined and smooth.
Next, add the cream and milk to the bowl and whisk until well combined.
TIP: To get EXTRA creamy ice cream, place your ice cream base into the freezer for about 10 minutes. This should not cause your ice cream to solidify but it will help speed up the ice cream making process when you add it to your ice cream churn. In turn, your ice cream will turn out even more creamy.
Add the ice cream base to the ice cream maker and follow the directions of your ice cream maker. Depending on your machine, the ice cream making process can take between 15-30 minutes.
Once your ice cream is done, you can eat it right away or transfer to a container and store for later use.
Vanilla Bean Raw Milk Ice Cream FAQ:
How long will raw milk ice cream last in the freezer?
If you and your family don’t eat all the ice cream right away, you can keep it in the freezer for about 3 months.
Do I have to use raw milk and raw cream?
If you do not have access to raw milk and raw cream or do not feel comfortable using raw milk & raw cream, you can use pasteurized heavy cream and pasteurized whole milk.
If you choose to use pasteurized milk, it is highly recommended to stay away from skim or 2%. The water content in skim and 2% milk are likely to cause crystallization, the enemy of a good creamy ice cream.
Do I have to use raw egg yolks?
If you are not comfortable with using raw eggs or you’re not using pastured eggs, you can slowly heat all the ingredients in a double boiler to gently cook the eggs. When you choose this option, be VERY careful with heating. If you heat the eggs too quickly, you will end up with scrambled eggs in your cream.
Can I make this ice cream ahead of time?
Ice cream is a great dessert to make ahead of a gathering! The ice-cream will solidify a bit more when you place it in the freezer. Simply take out the ice cream a few minutes before serving to gently soften.
Can I use a different sweetener?
Maple syrup tends to be the most compatible in making ice cream due to the ease of mixing into the ice cream base. However, you can definitely use a different sweetener if you prefer.
If you use a different sweetener, I would advise to make sure it is well dissolved into the base before adding it to your ice-cream maker.
