Homemade Ice Cream with raw milk.
The pigs are in the freezer. My yard smells better. The swimming pool they made is disappearing. The pigs used to happily take care of any leftover milk. They are gone now. I have extra milk.
So, I made ice-cream.
This is the absolute BEST ice-cream in the world. It is creamy. It is rich. It is scoop-able. It freezes perfectly. It will keep in the freezer for months and months and months. By far, this is the best ice-cream I have ever had, in my life.
I have attempted more ice-cream recipes than I care to mention. They all fall apart somewhere. Some are great out of the churn, but turn into a block of ice in the freezer. Some are more like “ice-milk” than ice-cream. Some taste great, but are impossible to scoop. Some are perfect but call for things like sweetened condensed milk instead of milk-milk. Some go “bad” in a week in the freezer. I even had a batch turn into butter in the ice-cream maker. What??
This ice-cream is perfect every time. You will never look for an ice-cream recipe again. I make this with raw milk and cream from our Jersey cow, but you could easily buy milk and cream at the store to make this. It would still be delicious.
All it takes is milk, cream, eggs, sugar, and vanilla. Unless you want chocolate ice-cream, then you’ll need 1 cup of cocoa powder.
Start by adding 3 cups skimmed milk and 3 cups cream (this would be heavy whipping cream at the store) into a big sauce pot and heat it over medium heat on the stove-top.
Heat this on medium – medium/high stirring often. If the milk gets too hot too fast the entire pot will curdle and your chickens will have curdled ice-cream for dinner. So, take your time heating up the milk.
While the milk/cream is heating whisk in 3 cups sugar.
And 3 tbsp. vanilla extract. Get everything combined & hot. When you see steam coming off the surface back down the heat.
It is time to add the egg yolks. Separate 8 eggs and whisk the yolks in a separate bowl.
The eggs must be tempered. To ‘temper’ the eggs slowly add some of the hot liquid to the scrambled egg mixture. Just ladle it in slowly whisking the entire time. Add a couple of ladles full. This way you won’t end up with hunks of scrambled eggs in your ice-cream.
Take the tempered eggs & slowly add them to the milk mixture whisking the entire time.
To make chocolate ice-cream add 1 cup of cocoa powder. To make vanilla, add nothing.
Whisk, Whisk, Whisk! Spend the next 5-7 minutes whisking. The eggs, milk, cream, and sugar will thicken into a custard.
I am making 2 batches. One Chocolate, one vanilla…. because we have an ice-cream problem. We need lots of ice-cream.
After the custard has thickened pour it into the ice-cream canister.
Then I poured the chocolate ice-cream mixture into a separate canister.
Almost done. Add 6 more cups of cream into the canister.
Mix everything together.
Place the canisters into the refrigerator to chill for a few hours (or overnight).
Let the churning begin! Did I mention I was making 2 batches?
The vanilla was done first. My ice-cream makers both slow down and eventually stop churning when the ice-cream is done.
Oh My! My Goodness! Are you kidding me!?? So perfect. So creamy. So delicious. So wonderful. You have got to taste this.
Next, the chocolate was done. Beautiful!
Transfer it into storage containers.
Pop it into the freezer………
Or eat it!
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Enjoy!
Candi

Servings |
Quarts
|
- 3 cups heavy cream I use raw cream from our cow
- 3 cups Whole Milk I use raw
- 3 cups sugar I use raw cane juice crystals
- 3 tbsp vanilla
- 8 egg yolks
- 6 cups heavy cream in addition to the first 3
- 1 cup cocoa powder optional - use if making chocolate ice cream
Ingredients
|
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Heat 3 cups cream, 3 cups milk, 3 cups sugar and 3 tbsp vanilla in sauce pan over medium heat. Separate eggs. Whisk egg yolks. Temper yolks by adding small amounts of hot cream liquid while whisking. Add tempered egg yolks to milk mixture. Add cocoa if making chocolate. Cook on medium until thickens.
After thick, place in churning canister and add 6 additional cups cream. Chill & churn with ice-cream machine as directed.
www.incidentalfarmgirl.com
April 3, 2016Hi there fellow farm mama! I just joined the Grit blogging community and found you there too. I hopped on over to your blog and I love it!!! I’m going to share this link on my facebook page this week as we are also thinking towards summer and LOVE raw milk icecream. Keep up the fantastic job!
Candi
April 3, 2016Aaaaw! Thanks – you are so sweet. I love GRIT. I have been receiving their magazine for years and years. It’s so cool to be a part of that.
Looks like we should have coffee (or tea) sometime- homeschooling mammas, farm girls, old fashioned- Love it!
Melvin Walls
May 6, 2017once I get the mixtures cooked do I let it cool before i put it in the container
Candi
May 7, 2017I pour the screaming hot custards straight into the ice-cream machine canisters as soon as they thicken (right off the stove). Then I put the paddles in the canisters, secure the tops and stick them in my fridge. This way they are ready to go into the machine.
If you can’t fit your canisters into your refrigerator due to height/space issues – YES.. you can refrigerate the custard in a different container & then pour into the ice-cream canisters right before you churn it.
Hope your ice cream turns out great!
-Candi
melvin
May 7, 2017Its the best ice cream I have ever tasted, I used milk and cream from a Holstein, I have a Jersey that will be calving anytime, and I really can’t wail till I can get the milk and cream from her
Candi
May 7, 2017Glad you enjoyed it!!
Thanks so much for sharing.
Jerseys are the best – congrats on your “soon to be here” baby!
-cj
Bob Kocisko
August 17, 2017Thanks so much for the recipe! Do you think the sugar could be replaced with honey or stevia? Or would that mess up the consistency?
Candi
August 17, 2017I tried to use real maple syrup once and it was not very successful. You are welcome to try it. Let me know how it goes!
Bob Kocisko
August 17, 2017Ok, thanks. Does the sugar change the consistency of the recipe or only make it sweet? That would affect how I experiment with replacements. Ps your blog is super and very inspirational.
Candi
August 17, 2017Aw – Thanks!
When I used maple syrup instead of cane juice crystals the ice cream was more watery -It was fine right out of the churn…. the problem came when I transferred it to the freezer… it got hard & difficult to scoop. The recipe with sugar is super creamy even after going into the freezer.
If you wanted to make it healthier you could use maple sugar – that would be more natural & not change the consistency.
You may enjoy it made with honey. The only stevia I use is the fresh herb from my garden…. that would make interesting ice-cream! LOL
-cj
Anonymous
November 29, 2017I did make it with honey but it was so watery that I tried to thicken it with arrowroot powder but then the end result tasted like play-dough smells and had a gritty consistency. Not awesome. Oh well. Thanks anyway!
Candi
November 30, 2017Oh no- what a bummer!
I know that honey sometimes acts weird in recipes.
It’s perfect with the cane sugar – Mmmm 🙂
XO,
Candi
Kirsten
October 31, 2017So after I do recipe I add another six cups of cream so a total of 12 cups ?
Candi
November 1, 2017There are 3 cups of cream & 3 cups of milk in the custard base…. then another 6 cups of cream are added to the custard base (after it is cooked).
You should have a total of 9 cups cream and 3 cups of milk in one batch of ice cream.
Hope your ice cream turns out wonderful!
-cj
Sara
December 9, 2017Hello, Merry Christmas! I’m very excited to try this recipe soon. I was just wondering how to scale it down to a 1.5 quart ice cream maker? Looks like your canisters are about 4qt or bigger? The ice cream looks dreamy ?. Thank you so much for any help! Sara
Candi
December 10, 2017Hi Sara –
My ice-cream canister is 6 quarts and this recipe fills it up. You will need to cut the recipe into 1/4 for your 1.5 quart machine and it may fit. Above the recipe you can change the serving size. Try reducing it to 2 quarts & I think it may fit. 🙂
XO,
CJ
Sara
December 11, 2017Never mind. Found it.
Sara
December 11, 2017Thank you so much.
adodson2711
December 29, 2017I’ve never made ice cream before, but am beginning to experiment with our extra jersey milk and cream. Currently shopping for ice cream makers. We have 6 kids, so I’m trying to balance out the cost with minimizing the prep. May I ask why you have your ice cream makers outside? My guess is to cut down on the noise in the house?
Candi
December 30, 2017Mine are the old school versions that leak salty water while they churn. I like them best (they make 5+ quarts at a time), but they would be messy in the house.
Enjoy the ice-cream!
-Cj