In all fairness I had to experiment to find the best recipe and I found more than one!
Our girl Lucy is giving us a solid 3 gallons of milk a day and with 1 qt of cream per gallon....well let's just say we enjoy ice cream!
First I wanted to have a good basic vanilla ice cream. Here is the winner, thumbs up from all family members!
Raw Milk Vanilla Ice Cream
2 C cream
1 C whole milk
3/4 C sugar
2 tsp vanilla
Combine these well, until the sugar dissolves. Chill. Make according to your machine's directions.
Next, I wanted a treat for myself. Coffee ice cream was what I was craving and this one is delivers!
Raw Milk Coffee Ice Cream
2 C cream
1 C whole milk
3/4 C sugar
3 Tb instant coffee granules, dissolved in 1/4 C water
1 tsp vanilla
Mix well and chill. Make according to your machine's directions.
As if the coffee wasn't enough, I went crazy and threw in some cocoa and dark chocolate chips! This one I refuse to share! :-)
Raw Milk Mocha Ice Cream with Chocolate Chips
2 C cream
1 C whole milk
3/4 C sugar
3 TB instant coffee granules, dissolved in 1/4 C water
1 tsp vanilla
3 Tb semi-sweet cocoa (I used Starbucks hot cocoa mix)
4 -6 oz dark chocolate or semi-sweet chips, chopped
Mix everything but the chocolate chips well. Chill. make according to machine directions. Add chips during the end of the cycle.
Now, the main issue with having tons of milk and wanting to make lots of ice cream at once is that home made ice cream doesn't store well. Usually what happens is you put leftovers in a storage container, stick it in the freezer and then the next day it is hard as a rock! Impossible to scoop out and eat, right?
I found these containers made especially for home made ice cream and thought I would try them out. They cost under $1 each and I am really hoping they will allow me to make lots of ice cream to store for the summer.
Verdict? So far they seem to really work!! Granted, ice cream hasn't been allowed to stay stored here for longer than a couple of days, BUT my coffee ice cream lasted me 4 days and each time I went to scoop some out...I could!
Now if peaches would just hurry and ripen, we could go crazy developing an ice cream for them!!!!
More food in store tomorrow!!!!!
These ice creams look absolutely amazing! Our goats are arriving next week and I can't wait to try them with their milk. Thank you for sharing such delicious recipes.
ReplyDeleteWhat kind of goats are you getting? I love oat cheese!,
DeleteI love the recipes. Gotta try the Raw Milk Mocha Ice Cream with Chocolate Chips. I'm going to get a couple of those containers, so I can make some ice cream and distribute to my friends.. Gonna look so professional ;p
ReplyDeleteThank you for the vanilla recipe. We made it today using xylitol instead of sugar. It tasted great, although my littlest one had a belly ache from the xylitol. Next time I will try using maple syrup! Thanks again.
ReplyDeleteI'm glad you enjoyed it!
DeleteI am going to make the vanilla ice cream. I've been looking for a raw milk ice cream recipe for a wile. Thank you!
ReplyDeleteI hope you love it! I made some yesterday and it was eaten fast!
DeleteWe have had trouble with our raw cream turning to butter instead of ice cream. Using a white mountain Ice cream maker. Any ideas?
ReplyDeleteDaniel, that is strange. You can reduce the amount of cream slightly and replace with milk. Also, make sure the ingredients are super cold! Let me know if that helps!
DeleteHi Sam, came across your site looking for raw milk ice cream. Thanks so much for sharing them; they look great, as do your kids!
ReplyDeleteI do have one question though: you write "Our girl Lucy is giving us a solid 3 gallons of milk a day and with 1 qt of cream per gallon." This means 25% cream, which I find difficult to understand. Although I could be wrong, Lucy looks to be a Jersey. Jersey's typically give ~5.5 - 6% cream. Even if you meant to write "1 qt per the three gallons per day", that's still 8.3%; quite a feat.
I'm not trying to put too fine a point on this but I'm most surprised and would appreciate any explanation you might be willing to provide.
Many thanks again.
You are absolutely correct! You must keep in mind that I don't have a cream seperater and must use a ladle to sscoop out the cream from the top. It's most likely that I scoop up the cream plus the lighter cream plus some milk in the process. Also, she was giving larger than usual amounts of cream too due to the fact that I had some very lucious, green grass growing at the time. Spring grass like that can bump up the cream amounts for a short time.
DeleteAs of now she is early in lactation so her cream level is high. I get just under a quart "scooped" off a gallon of milk, but there is usually a little milk in there. In a half gallon jar of milk the top 3 inches is a cream line. I hope this clears it up a bit!
Thanks for commenting and I hope you enjoy your ice cream!
This comment has been removed by a blog administrator.
ReplyDeleteIs it also possible to make icecream without cream?
ReplyDeletethe milk fat or cream naturally floats to the top of milk right?.. also have you tried mixing honey in with the milk ?
ReplyDeleteYes, the cream rises to the top and yes you can sweeten with honey. It is delicious!
Deletethank you
DeleteHi I just came across this site while looking for ice cream recipes. I live outside of the US and real ice cream is difficult to come by. I am thinking about starting my own ice cream business and would appreciate any pointers. At the moment I buy fresh milk in the mornings. Is it my understanding that if I let it sit outside of the refrigerator the cream will rise? About how long? Thanks you.
ReplyDeleteHi! Yes, it will rise at room temp and also in the fridge. If you let it set out at room temp it will culture. It will still be good but not sweet, and you want sweet for ice cream. Let the milk set overnight in the fridge and you will see the cream at the top by morning! Good luck!!!
DeleteThank you. I am off to try your recipe now.
DeleteThanks for sharing these recipes! I think it’s a must-try because the ingredients are healthy and organic. I think it’ll be great if you can make extra income from it.
ReplyDeleteJoseph @FreshAndHealthyBrands.com
Hi. I noticed a lot of recipes out there including raw milk icecream ones call for egg yolks. Is there any reason why you don't use them?
ReplyDeleteNo particular reason. This recipe is an easy one to use plus if you do not have fresh raw eggs it is a good alternative. The eggs do give a more custard-type texture to ice cream and that is one reason why people like eggs in their recipes.
DeleteI also have been looking for raw milk ice cream recipes and yours look great, and easy. Your recipes call for two cups of cream and one cup of whole milk. I was wondering though, once you skim off the cream and set it aside what is the milk that's left called? Is it whole milk, buttermilk, skim milk, or what? Is that what you use for the whole milk?
ReplyDeleteI skim off the cream and THEN use whole milk that has not been skimmed. You can use the milk you skimmed. It will taste great, it just might not set as firm.
DeleteI just bought an ice cream maker and made a batch of vanilla and coffee. I see that's what your first recipes are :) But I didn't use whole raw milk and now I have some. Do I have to separate the cream from the milk or can I just use the raw whole milk for the 'milk and cream' in the recipe?
ReplyDeleteYou can use the whole raw milk, but the ice cream will not freeze firm. For the most firm ice cream you must skim the milk for your cream and then use whole milk that has not been skimmed for the whole milk portion. If your milk amount is limited, you can use the whole raw milk for the milk part and then buy some cream from the store.
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