REAL FOOD 101: How to Make Ice Cream

Real Food 101: How to Make Ice Cream | OUR NOURISHING ROOTS #vanilla #chocolate #icecream #summer #rawmilk

This post is part of a series.  It is an excerpt from REAL FOOD 101: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.

Ice cream is one of those pleasures in life that really encourages sitting down, savoring each bite, and makes your metabolism roar to life, all in one little innocuous bowl of sweetened milk and cream.

Who knew such power existed?  And all while tasting so good!

Did you know that your ancestors most likely ate various forms of raw, full fat dairy?  If you go to the grocery store, you might get the idea that fat is bad for you, and skim milk and nonfat yogurt are more healthy than ice cream.  I beg to differ.

We talk about whole foods in dietary circles.  Even those friends I have that eat whole foods still tend to choose lowfat dairy, without realizing that watery skim milk is not a whole food!  Full fat milk comes the way that it does for a reason.

On the Real Milk website it says:

DANGERS OF PASTEURIZED MILK: Many studies have linked consumption of pasteurized milk with lactose intolerance,  allergies, asthma, frequent ear infections, gastro-Intestinal problems, diabetes, auto-Immune disease, attention deficit disorder and constipation. During a period of rapid population growth, the market for fluid pasteurized milk has declined at 1% per year for the past 20 years. Fewer and fewer consumers can tolerate pasteurized (and ultrapasteurized) milk (Don’t Drink Your Milk, Frank Oski, MD, 1983).

LACTOSE INTOLERANCE: In a survey of raw milk drinkers in the state of Michigan, over 80 percent of those advised by a healthcare professional that they were lactose intolerant were able to consume raw milk without problem.

Not to mention the fact that raw milk and raw cream are more easily digested than their pasteurized cousins from your grocery store.  You can usually find a source of raw milk in your area.  Click here to find the nearest dairy to you.

Ice cream can be as easy to make as you want it to be.  If you find a good source of grass-fed dairy near you, an extraordinary bowl of ice cream is right around the corner.

Ice cream is essentially equal parts milk and cream, sweetened, and then mixed or churned to incorporate air as the mixture freezes.  The most popular flavors are vanilla and chocolate, but I am personally a big fan of a really clean-tasting, simple vanilla ice cream.  Nothing is better than that!

Other varieties of ice cream include gelato and sorbet, of which the former has less milkfat and less air incorporated and the latter which is dairy-free and usually fruit-based.

Note: Most ice cream makers need to have their freezer bowl frozen for at least 24 hours prior to making ice cream.  Plan accordingly!

I happen to own both of these ice cream makers.  My grandmother and my mother-in-law each gave me one one year for Christmas.  It was meant to be, so that I could make two batches at a time!  I really like both of these models, so depending on what you prefer, I recommend them both.

Equipment Needed:

To get vanilla bean seeds out of the pod: cut the vanilla bean in half longways.  Then, using the side of your knife, scrape all the soft inside of the vanilla bean from one end to the other.  You should have a little clump of vanilla seeds on the blade of the knife.  Easy-peasy!

Basic Vanilla Ice Cream

1 1/2 cups whole milk, preferably raw (find raw dairy near you here)
1 1/2 cups whole cream, preferably raw (find raw dairy near you here)
3/4 cup whole cane sugar OR 1/2 – 2/3 cup raw honey OR maple syrup (buy whole cane sugar here, honey here and maple syrup here)
1/2 vanilla bean, scraped* plus 1 teaspoon of vanilla extract OR 2 teaspoons vanilla extract (buy beans here, extract here)
1/2 teaspoon sea salt (buy unrefined sea salt here)

  1. In a large mixing bowl, whisk together the milk and cream.  Add the sweetener, and whisk to combine.  Add vanilla bean scrapings, extract, and the salt.  Whisk again to combine.
  2. Set the bowl into the refrigerator for 15-30 minutes to let the cream mixture soak up the sweetener a little bit more.  Remove from the refrigerator and give another whisk to completely combine.
  3. Freeze according to the instructions of your ice cream maker.  (Usually you will have to freeze the bowl for at least 24 hours, so make sure you plan ahead!)
  4. After the ice cream is frozen, scrape into a container and freeze for another 3-4 hours or overnight to “ripen” and let the ice cream solidify even more.  Then you’re ready to chow down!

Basic Chocolate Ice Cream

1 1/2 cups whole milk, preferably raw (find raw dairy near you here)
1 1/2 cups whole cream, preferably raw (find raw dairy near you here)
1/4 – 3/4 cup cocoa powder (I used 3/4 cup) (buy non-alkalized cocoa powder here)
3/4 cup whole cane sugar OR 1/2 – 2/3 cup raw honey OR maple syrup (buy whole cane sugar here, honey here, and maple syrup here)
1/2 vanilla bean, scraped plus 1 teaspoon vanilla extract OR 2 teaspoons vanilla extract (buy beans here, extract here)
2-3 tablespoons brewed coffee (buy organic, fair trade coffee here, coffee substitute here)
1/2 teaspoon sea salt (buy unrefined sea salt here)

  1. In a large mixing bowl, whisk together the milk and cream.  Whisk in the cocoa powder until completely combined.  Add the sweetener, and whisk to combine.  Add vanilla bean scrapings, extract, coffee, and the salt.  Whisk again to combine.
  2. Set the bowl into the refrigerator for 15-30 minutes to let the cream mixture soak up the sweetener and cocoa a little bit more.  Remove from the refrigerator and give another whisk to completely combine.
  3. Freeze according to the instructions of your ice cream maker.  (Usually you will have to freeze the bowl for at least 24 hours, so make sure you plan ahead!)
  4. After the ice cream is frozen, scrape into a container and freeze for another 3-4 hours or overnight to “ripen” and let the ice cream solidify even more.

This post is a part of Pennywise Platter, Full Plate Thursday, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday, Friday Food Flicks, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Allergy Free Wednesday.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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Comments

  1. I love homemade ice cream!! And I love how good it is for you. My favorite food ever is so good for me. Doesn’t get much better than that. I just made this yesterday. YUM!

    http://voogtrecipes.blogspot.com/2012/06/sea-salt-caramel-ice-cream.html

  2. I made the vanilla last night using Organic Pastures (OP) whole milk and in lieu of having any OP cream used Knudsen heavy whipping cream. Anyway, it was good but when using plain white sugar I’d probably drop the amount by 1/4th cup as I found it too sweet for my tastes. I’ve not tried the chocolate yet.. Next time I will use OP cream as well as whole milk — hopefully that will work better for my wife who’s lactose intolerant.

  3. Deborah B says:

    This is the best chocolate ice cream recipe ever! We made it tonight and we all loved it. Even me. And I don’t like the fake chocolate taste of store bought ice cream. next time I will sift the coca powder, as the lumps aren’t so tasty. The recipe reminds me of an America’s Test Kitchen one that uses chocolate and instant coffee (and sweetened condensed milk) for a no ice cream maker ice cream.

  4. I want to use raw cacao and honey instead of cocoa and sugar…. thoughts???

    • I’m not sure how the flavor of raw cacao will compare to the roasty flavor of cocoa powder or toasted cacao nibs. But I DO know that honey works beautifully in ice cream: nice and flowery and sweet.

    • I used 3 whole raw eggs, raw honey and raw cacao powder. The flavor is the BEST!

  5. Made the chocolate ice cream yesterday using dark cocoa. My face was a mess from licking the ice cream mixer clean. Thank you!

  6. The chocolate is in the fridge now getting primed for the ice cream maker. Salivating! :)

  7. We have a great resource of raw grass fed whole milk which we all tolerate great- and love! But we are severely intolerant otherwise (my 16mos old doesn’t sleep-literally- when I have even a slight 1% bit of processed dairy)…what would you recommend for cream that is dairy free?

  8. So, while I have no problem with raw milk (I don’t personally drink it, however), I find this interesting:

    “LACTOSE INTOLERANCE: In a survey of raw milk drinkers in the state of Michigan, over 80 percent of those advised by a healthcare professional that they were lactose intolerant were able to consume raw milk without problem.”

    Of course they were able to drink raw milk without problem, the survey is of raw milk drinkers. The people who had serious issues and don’t drink it anymore are likely not included in the survey (at least as it’s described here).

    That said, I’m very excited to try the ice cream recipe :)

  9. Starlett says:

    have you ever added peanut butter to the chocolate ice cream? Not sure how much to add???

  10. Starving for ice cream! says:

    I used 2 tbls of cocoa powder instead of all the recipe requires. Did anyone else feel it was too much cocoa. Maybe I just don’t know what I’m missing. Thanks

  11. OK, I can’t confirm it, but I suspect that this is the reason God made cows. Wow. Amazing!! THANK YOU!

  12. I am a celiac and Neutropenia sufferer– no white count–. I have a major reaction to all dairy. I decided in January to try raw milk and butter. All the major stomach and intestinal issues are gone!! To make sure I tried some regular Breyers vanilla ice cream and back to the bathroom I went..total exhaustion from that session. I am soo glad you posted these recipies!! I will have to try them on my GF Cherry pie! i have always been a believer of CLEAN food. I only wish I had acreage so i could have my own cows. The price of 15.00 a gallon for raw milk is a little steep!

  13. I made the vanilla a couple weeks ago and the family loved it. I always add 1/4 tsp xanthan gum to keep it easy to scoop straight out of the freezer. I’m sensitive to dairy, even raw, but I did lick the spoon and it made me smile. Next time I might use a little less sugar though. Today is milk pickup so I’ll have to try making the chocolate!

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