This creamy raw milk vanilla ice cream is the perfect summer dessert made with nourishing raw milk, mineral rich pastured egg yolks, fresh vanilla bean and sweetened with only maple syrup.
Summer is amongst us. And that means it’s ice cream season. I can’t wait for evenings where a freshly picked fruit cobbler is baking in the oven. Filling the kitchen with warm smells of summer while this creamy raw milk vanilla ice cream chills in the fridge. Waiting to be served alongside.
I always get so excited when spring rolls around and local cream can be found in farmer’s markets and farm stores alike. Seriously you guys, nothing is like a cold and creamy batch of raw milk vanilla ice cream. It is truly so delicious! Store bought doesn’t hold a candle to it.
Ingredients in Raw Milk Vanilla Ice Cream
As you already can probably already tell by the name of this post, the main ingredient in this recipe is raw milk. However, you can totally use pasteurized if you’d prefer that. Even though there is a heavy emphasis of raw milk being used here, you will use a decent amount of heavy cream in this recipe. It’s what gives the ice cream the most velvety creamy texture.
Here is a little list for you of things to scoop up next time you’re at the farmers market and want to make a batch of this raw milk vanilla ice cream.
- Whole Raw Milk – Can also use pasteurized or low temp pasteurized
- Heavy Cream – Low temp pasteurized or raw of possible
- Eggs – As always, pastured is preferred because we are going to be adding these in raw
- Real Maple Syrup – We’re not talking about Aunt Jemima’s. You want real maple syrup. Or even honey would work here
The rest of the ingredients are nothing too crazy. Just some common pantry staples excluding the vanilla bean. It is optional in this recipe, but I highly recommend it. It adds so much additional flavor.
- Vanilla bean
- Vanilla extract
All exact measurements of each ingredient can be found in the recipe card attached to this blog post.
How to Make Raw Milk Vanilla Ice Cream
To make this deliciously nourishing treat, simply start by combining your milk, cream, egg yolks, and maple syrup to a bowl. Next add in your salt, vanilla bean caviar, and vanilla extract and whisk them together.
Once you have those ingredients incorporated, add them to your preferred ice cream maker.
Run the ice cream machine between 20 – 30 minutes until a thick, softserve consistency is reached. You can serve the ice cream like this, or it could be added to an ice cream container or bread pan and popped in the freezer for a few hours to harden. This will give more of a traditional ice cream.
Best Tips for Making Homemade Ice Cream
Homemade ice cream isn’t a difficult thing to make, but it does require some nuances to get a good finished product. Here are some tips I have learned along the way that will help you get a good end result out of your homemade ice cream.
Tip One: Freeze your ice cream base 48 hours in advance. If you’re using an old fashioned ice cream maker that doesn’t require a frozen base, you don’t have to worry about this step. Chilling the base for a long time helps it to get nice and frozen so it stays cold during the whole churning process.
Tip Two: Make sure your ingredients are cold. It helps to prepare the batter and stick it in the freezer for 15 – 20 minutes to get it super cold before adding to your ice cream maker. Too many of my batches have not come to the proper thickness because of this.
Tip Three: Set your Refrigerator temperature to the coldest setting. This goes along with the theme of keeping everything extremally cold.
Tip Four: Use heavy cream in your recipe. You can make ice cream without the addition of heavy cream. But the cream does help to add thickness to your batter as well as extra creaminess to your ice cream.
Supplies Needed to Make Homemade Ice Cream
These are the supplies I use to make this recipe.
Other Raw Milk Recipes On the Blog
- 1 1/2 Cup of Raw Milk
- 2 Cups of Raw Cream
- 5 Egg Yolks
- 3/4 Cup of Maple Syrup
- 2 Tsp Vanilla Extract
- Caviar from 1 Vanilla Bean
- 1/2 Tsp Salt
- In a bowl mix together the milk, cream maple syrup and egg yolks
- Next add in the salt, vanilla extract and vanilla bean caviar
- After mixing all ingredients together, add base to an airtight container and chill in the freezer for 20 minutes
- Add ice cream base to your ice cream machine and operate according to manufacturer's instructions
- Mix for 20-30 minutes until ice cream reaches soft serve consistency
- Add to an ice cream container or a stainless / glass bread pan and freeze for 3 hours until ice cream becomes solid
- Scoop, serve, and enjoy!