Vanilla or Chocolate Raw Milk Ice Cream

Ingredients

• 3 pints raw cream (12-ounce containers)
• 3 pints raw whole milk
• 10 raw eggs (more or less) from healthy, free-range hens
• 1 1/2 cups evaporated cane juice or your own choice of natural sweetener (I have another recipe that calls for 2/3 cup honey and 3/8 teaspoon stevia powder in place of the sugar. I’m sure you could also experiment with other combinations of sweeteners.)
• 2 tablespoons real vanilla extract

Instructions

1. Blend the eggs till frothy.
2. Add sugar, cream, milk, and vanilla.
3. Pour into the ice cream freezer and crank away!

For Chocolate Ice Cream

1. Mix together the above recipe, using only 4 cups of milk instead of 6 cups.
2. Soften 1 tablespoon of Knox gelatin in 1/2 cup milk.
3. Heat an additional 2 cups of milk.
4. Stir in 7 tablespoons cocoa powder and gelatin until dissolved.
5. Blend the chocolate mixture into the milk, cream, and egg mixture.
6. Refrigerate for several hours until chilled.
7. Pour into the ice cream freezer.

Best wishes,
The Farmer’s Wife

Republished from Your Family Farm