Raw Milk Vanilla Ice Cream

I can still remember excitement as a kid when Dad would pull the red ice cream maker off the top shelf in our basement. Summer was here!

Vanilla ice cream was Dad’s go to. Mom would mix it up and Dad would start the ice cream maker running. It took SOOOOOO long for the ice cream to freeze. I thought it would never get done.

Happily, I was proved wrong every time :)

As nostalgic as homemade ice cream is, it is very simple to make and tastes oh so good!

You don’t even need to have an ice cream maker to make it ;) (Check out the directions down below.)

I also love that I can feed it to the girls and know that while they are enjoying it, they are also getting all the amazing nutrition in the raw milk :)

(Print the recipe using PDF HERE, or DOCX HERE)

Recipe for 1 ½ quart ice cream maker (Adapted from Cuisinart Recipe Booklet)

1 cup raw milk

¼ - ½ cup sugar

pinch of salt

1 TBS Vanilla

1 - 2 farm fresh eggs (optional)

Place in a medium size bowl and thoroughly blend with a whisk or hand mixer.

2 cups raw cream**

Add stirring in until combined.

Place in frozen ice cream maker insert and make according to the ice cream makers directions.

What if I don’t have an ice cream maker?

Pour the ice cream mixture into a glass baking dish and freeze for an hour. As it begins to freeze around the sides, stir down the edges to mix the frozen parts back into the rest of the mixture. Freeze for another 30 minutes and scrape down the sides again. Repeat every 30 minutes or so until the ice cream is fully and evenly frozen.

For a Gallon of Vanilla Ice Cream:

3 cup raw milk

1 ½ - 2 cup sugar

¼ tsp salt

3 TBS Vanilla

3 - 6 farm fresh eggs (optional)

6 cups raw cream**

Follow the directions for the recipe above.

**you can also replace the cream 1:1 with whole milk. The ice cream is a thinner consistency, but still delicious.