- 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