How to Make Delicious Ice Cream from Raw Milk

Introduction

Making ice cream from scratch is a satisfying experience, and using raw milk takes it to the next level. Raw milk, often valued for its rich taste and unaltered nutrients, brings out a natural creaminess in ice cream that’s hard to replicate. With simple ingredients and a few steps, you can make ice cream that’s flavorful, wholesome, and entirely homemade. This guide will walk you through the process, from gathering ingredients to freezing and serving.

Whether you’re new to using raw milk or an experienced home chef, this recipe offers a fresh, delicious take on homemade ice cream.

Benefits of Using Raw Milk for Ice Cream

Raw milk, unlike pasteurized milk, retains natural enzymes, beneficial bacteria, and nutrients, which many people believe make it a healthier choice. In ice cream, raw milk adds a rich depth of flavor and a creamy texture that’s unmatched by store-bought products. Here are some specific benefits:

Enhanced Flavor: Raw milk’s full-bodied flavor results in ice cream that tastes richer and more authentic.

Nutrient Retention: Because it’s unprocessed, raw milk maintains essential vitamins like A, D, and B-complex, which can be diminished in pasteurization.

Natural Creaminess: The higher fat content in raw milk makes it ideal for ice cream, giving you a luscious, creamy texture without extra thickeners.

Ingredients You’ll Need

Making ice cream with raw milk is surprisingly simple. Here’s what you’ll need:

•  2 cups raw milk
• 1 cup heavy cream (preferably raw if available)
• 3/4 cup sugar (or adjust to taste)
• 4 egg yolks (for a custard-based ice cream)
• 1 teaspoon pure vanilla extract (or another flavoring of your choice)

Step-by-Step Guide to Making Ice Cream with Raw Milk

Step 1: Prepare the Ice Cream Base

1. Heat the Milk and Cream: In a medium saucepan, combine the raw milk and heavy cream. Gently heat the mixture over medium heat until it’s warm, but do not bring it to a boil. Warming the milk helps dissolve the sugar and blend the flavors.

2. Whisk the Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy. This step is crucial for creating a smooth, rich texture in your ice cream.

3. Temper the Egg Mixture: Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly. This method, known as tempering, stops the eggs from curdling. Continue adding milk gradually until the yolk mixture is warm, then pour it back into the saucepan with the remaining milk and cream.

Step 2: Cook the Custard Base

1. Cook on Low Heat: Continue cooking the mixture over low heat, stirring constantly. When the custard thickens enough to coat the back of a spoon, it’s ready. Avoid boiling, as high heat can curdle the mixture.

2. Add Vanilla: Once the custard is thickened, remove it from heat and stir in the vanilla extract. This will give your ice cream a classic, aromatic flavor. 

Step 3: Chill the Mixture for Ice Cream from Raw Milk

Pour the custard into a bowl and cover it with plastic wrap to prevent a skin from forming. Place it in the refrigerator for at least 4 hours or until completely chilled. Cooling the mixture helps achieve a smoother texture during freezing.

Step 4: Freeze the Ice Cream

1. Use an Ice Cream Maker: Pour the chilled mixture into your ice cream maker and follow the manufacturer’s instructions. Usually, it takes around 20-25 minutes to achieve a soft-serve consistency.

2. Manual Freezing Option: If you don’t have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Every 30 minutes, stir the ice cream vigorously to break up ice crystals, repeating until it reaches the desired consistency (usually 3-4 hours).

 Step 5: Store and Serve

Once your ice cream has reached the right consistency, transfer it to an airtight container and freeze it for an additional 2-4 hours to harden. Now your homemade ice cream is ready to serve! Scoop and enjoy as-is, or top it with fresh fruit, chocolate chips, or nuts.

Tips for Perfect Homemade Ice Cream

• Choose Fresh, High-Quality Milk: Since raw milk is the base, make sure it’s fresh for the best flavor.
• Experiment with Flavors: Try adding cocoa powder for chocolate ice cream, or fresh fruit purée for a fruity twist.
• Adjust Sweetness: Feel free to reduce or increase the sugar to suit your taste, or try natural sweeteners like honey or maple syrup.
• Use an Ice Cream Maker: While not essential, an ice cream maker can help achieve a smoother texture by reducing ice crystals.

Conclusion

Making ice cream from raw milk is a delightful way to enjoy a healthy, homemade treat that’s bursting with natural flavor and creaminess. With just a few ingredients and steps, you can create ice cream that’s customizable and free of preservatives. Whether you stick to classic vanilla or try out other flavors, this raw milk ice cream will quickly become a favorite. 

Frequently Asked Questions

1. Is it safe to make ice cream with raw milk?

Yes, many people safely use raw milk to make ice cream. However, it’s essential to use fresh, high-quality raw milk from a reliable source to minimize any risks. If you’re concerned, you can briefly pasteurize the milk by heating it to 165°F and then cooling it before starting.

2. Can I make this ice cream without eggs?

Yes, you can make ice cream without eggs by using just raw milk, cream, sugar, and vanilla. However, egg yolks add richness and a custard-like texture to the ice cream. For a vegan version, substitute dairy with coconut or almond milk and leave out the eggs.

3. How can I prevent ice crystals in homemade ice cream?

Chilling the mixture thoroughly before freezing and using an ice cream maker can help prevent ice crystals. If you don’t have an ice cream maker, stirring the mixture every 30 minutes while freezing also helps create a smoother texture.

4. Is it possible to substitute sugar with other sweeteners?

Yes, alternatives such as honey, maple syrup, or agave nectar can be used. However, keep in mind that these sweeteners may slightly alter the texture and flavor.

5. How long can homemade ice cream be stored?

Homemade ice cream can be kept in an airtight container in the freezer for up to 2 weeks. After that, it may begin to develop ice crystals and lose flavor.