Homemade Vanilla Ice Cream
I love ice cream. With a passion. I’m always down for some ice cream. No matter the time of day (hello morning aff0gato and evening sweet treat), I’m game for ice cream. Dead of winter or heat of summer, I probably want ice cream. With cake or cobbler or on it’s own, I’ll take ice cream.
But ice cream doesn’t always love me back. I don’t know if it’s the pasteurized dairy or the amount of sugar or both, but it can wreck my gut. And it’s definitely not something I want my kids to have all the time.
So I purchased an ice cream maker and set out to make my own!
Golly, this is good. Sweet, but not overly so. Creamy and cold and rich in all the right ways. The raw milk and cream and raw egg yolks give it a nutrient boost!
This is completely raw. If you aren’t sure of that, feel free to heat the ice cream base up a bit. Just cool it back down before putting it into your ice cream maker!
Because it doesn’t have any emulsifiers in it, it is more icy. But I promise, it’s so good!
Homemade Vanilla Ice Cream
Ingredients:
4 egg yolks
2 cups whole raw milk
2 cups raw cream
1/2 cup maple syrup
1 tablespoons pure vanilla
1 tablespoons arrowroot starch
Instructions:
In a blender, combine the egg yolks, milk, maple syrup, vanilla and arrowroot. (Save the cream out so it doesn’t get too frothy.) Blend for 1 minute or until everything is well combined. Stir in the cream.
Put in an ice cream maker and follow the manufacturers instructions to finish making the ice cream.
Enjoy!!
