- 1 cup raw whole milk (where to find raw milk)
- 2/3 cup raw honey (where to buy)
- 2 Tbsp gelatin (where to buy)
- pinch sea salt (where to buy)
- 4 pastured egg yolks
- 3 cups raw cream
- 3 Tbsp vanilla extractt
Heat whole milk on low with honey, gelatin and salt in a sauce pan.
In the meantime, beat the egg yolks with a whisk.
When milk is warm to the touch and gelatin and honey are incorporated, add a ladle-full of the milk mixture to the egg yolks while continually beating them (this tempers them so they won’t scramble).
Add a couple more ladle-fuls of the milk to the egg yolks and then add the entire egg mixture back to the milk over a low flame – continuously beating.
Continue to stir the custard base until it thickens – about 5 minutes more.
Turn off heat and add the vanilla.
Pour milk mixture into the 3 cups of raw cream and stir to incorporate. Store covered in the fridge overnight.
After chilling pour mixture into Ice Cream maker per your manufacturer’s instructions.
Photo credit: akane86, on flickr
This post is featured on Food Renegade’s Fight Back Friday and Monday Mania from the Healthy Home Economist.
Lindsey Gremont says
Next time I need to add a real vanilla bean.
Kathleen Winebarger says
Thank you for these wonderful recipes! I love trying them, and they always turn out fantastic. My kids are really loving our new homemade lifestyle, and the food tastes like food tasted when I was a kid! When I made homemade Hershey’s syrup, they shouted, “This tastes better than the Hershey’s syrup from the store!” I said, “That is what it tasted like when I was a kid. It was made with real ingredients like sugar and cocoa powder and vanilla. Not high fructose corn syrup and chemicals we can’t pronounce!”
Amazing, simply amazing!!! Another great one! The only thing I changed was I added a pinch of sea salt. Thanks for the recipe 🙂
Kaly Teaff says
I followed the recipe to a ‘t’ and even double checked it. After my mixture was in the fridge for maybe an hour it had turned to a jello like consistency.. Very thick. Is that normal or should it still be a liquid at that stage? Not sure what I’m doing wrong but it’s not really turning out for me!
Lindsey G. says
That is exactly what is supposed to happen Kaly! It is the gelatin. Have you put the mixture in your ice cream machine yet? Keep going. You are doing great.
Can’t wait! I am using this recipe as a base for Butter Pecan ice cream by adding butter-sauteed pecans at the end. I am also using 1/4 cup honey and 1/4 cup maple syrup. I replaced the 2 Tbsp gelatin with 2 Tbsp arrowroot powder because I saw that used in another recipe to help keep it creamy. The custard base thickened up really well and quicker than I expected so I can’t wait to see how it turns out! 🙂
Lindsey G. says
It is so good! I also alternate between using maple sugar and honey. I need to add that note on here! Enjoy it!
This ice cream was awful too gummy like gummy bears not like ice cream we make homemade ice cream all the time and this is not like homemade ice cream I thought I would try because gelatin is so good for you but I will leave the gelatin to other foods in th future . Blah
Lindsey G. says
It sounds to me like you didn’t wait for the gelatin to dissolve in the milk. You might want to consider buying the gelatin in the green container if you aren’t going to wait for it to dissolve properly.
I was wondering, doesn’t it defeat the purpose of the raw milk if you are going to be heating it up?