Vanilla Bean Raw Milk Ice Cream
This vanilla bean ice cream recipe is a more delicious and more nutritious version than anything you can find in the grocery store.
Servings: 6 Cups
Calories: 1kcal
Cost: $10-20
Equipment
- Ice Cream Maker KitchenAid Attachment or stand alone machine
- Small Whisk
- 4 cup measuring cup or medium bowl
Ingredients
- 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 1/2 tsp Vanilla Bean Paste or vanilla beans from at least 15 vanilla pods
- 1 TBSP Arrowroot Powder
Instructions
- Add egg yolks, vanilla extract, vanilla bean paste, 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.
- 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.
Notes
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.