Basic Homemade Raw Milk Ice Cream (sweetened with honey)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 138.7
- Total Fat: 11.2 g
- Cholesterol: 71.2 mg
- Sodium: 22.8 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.0 g
- Protein: 1.9 g
View full nutritional breakdown of Basic Homemade Raw Milk Ice Cream (sweetened with honey) calories by ingredient
Introduction
This is a basic Ice Cream recipe for Raw Milk (with cream still on top). Ice cream can be totally customized to your preferences of sweetness, consistency and flavor. This is a basic Ice Cream recipe for Raw Milk (with cream still on top). Ice cream can be totally customized to your preferences of sweetness, consistency and flavor.Number of Servings: 20
Ingredients
-
4 c Raw Milk (with cream still in it)
.5 c honey
3 whole eggs
Directions
Serving Size: Makes 20 1/4 cup servings
Allow raw milk to settle so that the cream comes to the top (in a half gallon container). Poor the top 4 cups off into a bowl or your ice cream maker (this will make sure you get as much cream in there as possible).
Add 1/2 cup honey and mix. We use a plunge hand mixer to make sure the honey is incorporated well before we add the eggs. Next add the three eggs and mix the same as with the honey. The honey has a nice flavor but you can also add any flavoring you would like at this point.
Put this all in your ice cream maker and follow your ice cream maker's instructions.
NOTES: This is a basic recipe that we follow and can be totally adjusted. You can use fewer eggs, but we leave them in for their nutritional value. The eggs make this have a heavy and thick custard like feel and we found that we ended up eating less and being more satisfied than with store bought ice cream - that is why we only eat about 1/4 cup at a time.
I don't find that the amount of cream makes a huge difference. I've seen some people suggest all cream, half cream and half milk etc. but I just poor it off the top and it works beautifully. The last time we ended up with about 1.5 cups cream on top and the rest (2.5 cups) milk.
You can also add any flavor! We added peppermint oil last time and it was amazing! Forget about the mints after dinner, just eat some ice cream. :-)
I kept the nutrition facts on the high end. They are for 2 cups of raw cream and 2 cups of raw milk.
Number of Servings: 20
Recipe submitted by SparkPeople user GOODTOBEHOME.
Allow raw milk to settle so that the cream comes to the top (in a half gallon container). Poor the top 4 cups off into a bowl or your ice cream maker (this will make sure you get as much cream in there as possible).
Add 1/2 cup honey and mix. We use a plunge hand mixer to make sure the honey is incorporated well before we add the eggs. Next add the three eggs and mix the same as with the honey. The honey has a nice flavor but you can also add any flavoring you would like at this point.
Put this all in your ice cream maker and follow your ice cream maker's instructions.
NOTES: This is a basic recipe that we follow and can be totally adjusted. You can use fewer eggs, but we leave them in for their nutritional value. The eggs make this have a heavy and thick custard like feel and we found that we ended up eating less and being more satisfied than with store bought ice cream - that is why we only eat about 1/4 cup at a time.
I don't find that the amount of cream makes a huge difference. I've seen some people suggest all cream, half cream and half milk etc. but I just poor it off the top and it works beautifully. The last time we ended up with about 1.5 cups cream on top and the rest (2.5 cups) milk.
You can also add any flavor! We added peppermint oil last time and it was amazing! Forget about the mints after dinner, just eat some ice cream. :-)
I kept the nutrition facts on the high end. They are for 2 cups of raw cream and 2 cups of raw milk.
Number of Servings: 20
Recipe submitted by SparkPeople user GOODTOBEHOME.