Raw Ice Cream
This raw milk ice cream is deliciously creamy and full of nutrients. Serves 3-4 and tastes best fresh from the ice cream maker but stores well in the freezer.
16 oz raw heavy cream
1 cup whole raw milk
1/3 cup real maple syrup or 1/3 cup maple sugar (or any other sweetener)
3 egg yolks (helps make it creamy and prevents icing)
1 TBS arrowroot powder (substitute pinch of salt instead) to prevent icing
1 tsp vanilla extract
1 vanilla bean, split and scraped (optional for flavor and dark “specks”)
In a medium size bowl, use a whisk or blender to combine all ingredients until mixed
Pour the mixed liquid in your frozen ice cream bowl and churn for 20-30 min
You can periodically check the consistency of your ice cream. If you let it churn too long, it might become hard. I prefer a soft-serve
Transfer to freezer-safe containers for storage if not immediately eating
*Remember to place the metal bowl in the freezer for at least 4 hours before making your ice cream, otherwise you will just get churned liquid! I always keep my metal bowl in the freezer, so it’s ready.
Optional additions: pureed organic strawberries, chocolate chips, pistachios, homemade caramel, olive oil, jam or anything else your heart desires.
*If you do not feel comfortable using raw dairy products, simply substitute them with pasteurized milk and heavy cream and you will get equally delicious ice cream.
