Raw Milk Ice Cream
How to make the best raw milk ice cream with just 5 simple ingredients, including raw milk but no eggs. Easy recipe with rich vanilla flavor.
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Servings: 6
Calories: 595kcal
Ingredients
- 1 1/2 cups raw whole milk
- 1 1/8 cups cane sugar
- 3 cups raw heavy cream
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon sea salt
Instructions
- Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
- In a large mixing bowl, combine the raw whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
- Whisk in the heavy cream, vanilla extract, and sea salt.
- Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the church paddle in place.
- Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
- When the ice cream has a soft, creamy texture, it's ready, and you can turn off the machine.
- Scoop into bowls for serving (it'll be soft-serve); or if desired, scoop it into an airtight container, and place it in the freezer for about 2-3 hours, which will allow it to firm up. Then serve when ready.
Notes
*Note about pre-freezing the ice cream canister: I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it's always frozen and ready to go.
If you do not have raw milk, you can use store bought whole milk and heavy whipping cream.
Nutrition
Calories: 595kcal | Carbohydrates: 44g | Protein: 5g | Fat: 45g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 142mg | Sodium: 444mg | Potassium: 210mg | Sugar: 44g | Vitamin A: 1848IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 0.1mg
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