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.
Put 3 cups skimmed milk and 3 cups cream (this would be heavy whipping cream at the store) into a big pot and heat.
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, heat slowly.
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. Can figure out which egg yolk is not free-range? “One is not like the other, can you tell which one just isn’t the same?” I spent too many years watching Sesame Street.
Next, 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 cups 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. See the ice-cream spilling out? It’s done! 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.
Transfer the frozen wonderfulness into containers.
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
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- 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.
Hi 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!
Aaaaw! 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!
once I get the mixtures cooked do I let it cool before i put it in the container
I 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
Its 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
Glad you enjoyed it!!
Thanks so much for sharing.
Jerseys are the best – congrats on your “soon to be here” baby!
-cj
Thanks so much for the recipe! Do you think the sugar could be replaced with honey or stevia? Or would that mess up the consistency?
I 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!
Ok, 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.
Aw – 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