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November 15, 2006

Raw Milk Ice Cream: Reader Recipe

Icecreammaker Local Weston A. Price member, Francesca, writes in with a delicious, healthy recipe for raw milk ice cream that she makes with her Cuisinart ice cream maker. This would be great to have around for the holidays. Thanks, Francesca!

See the Real Milk Category in the left sidebar for more information on raw milk.

"We're big ice cream fans in our house and I started getting concerned about the use of carageenen in most ice cream. (I don't think Strauss uses it.) Also, I wanted to get away from white sugar, organic or not. I bought a Cuisinart ice cream maker and have been using raw milk and raw or Strauss cream with agave sweetener and vanilla. It takes about 1/2 an hour to make. The only downside is the freezer tub (for making the ice cream) is aluminum*. After making the ice cream I store it in a separate container."

1 cup raw milk
2 cups raw or Strauss cream
1/2 cup agave
2 tsp vanilla
Whisk the mixture before adding to the ice cream maker.

*I was at IKEA the other day and they have glass storage containers with silicon sealed lids. The seal is removable, too. They come in various sizes and have a cool stackable design. They have temperature-safe symbols on the bottom of the containers. I'm using one for the ice cream and it seems to be just fine in the freezer.
Note from Carla: excellent for freezing stock too.

Comments

I've got a big ice cream fan in our home too... plus it's one of the few ways he'll consume raw dairy! I borrowed the Cuisinart ice cream maker and have been making lots of flavors following the Nourishing Traditions recipe. I also made some with freshly made raw milk yoghurt. I use a similar recipe but add the raw egg yolks (per NT recipe) and think it helps with the fat emulsification (not to mention protein and nutrients). I use a grade A maple syrup (as little as possible) and have added crushed strawberries or bananas with a bit of lemon, before mixing in the machine. I've also added some carob powder (mixed with a bit of water first) to one ice cream batch and that was yummy too. My next trial will be making raw cream yoghurt (to digest the lactose and add some probiotics) then making some frozen yoghurt with that to see if it's a bit more creamy than raw milk yoghurt.
I can post the specific recipes if anyone wants, but it is from NT and is similar to the one below.

How did the raw cream yogurt trial go? If it worked well, what's the recipe you used?

When I have been making ice cream - I have found it to turn out a bit on the buttery side. If one over-beats cream, it becomes butter - the same sort of thing has been happening to the ice cream. Any suggestions or explanations?

I do not want to cook the ice cream mixture before making the ice cream.

We use just plain raw goats milk without any added cream and ours comes out just fine. I found the cow's milk so separates that it's really only good for butter making. I don't like it for drinking at all. It's too skimmed. If your goats and sheep are on proper forage and get all their minerals and vitamins, there should be NO "goaty" flavor. There are a few causes for goaty flavor. 1. Your own hand bacteria. Yes, simple skin bacteria on human hands will cause goatiness flavor! Staph is a normal skin bacteria, Staph aureus loves salt, and if it tastes also salty, sorry, that's YOU putting that flavor in! Don't blame the poor goats! Always wash your hands before handling milk or milking equipment. NEVER touch the parts of the equipment that milk will be flowing over. Use clean techniques. Use gloves if you have to, but make sure they aren't exposed to dust before you put them on. Protect your milk from dust. Cover it. always wash udders before milking and dry them. We don't use iodine based dips. Cattle dipping is having widespread effects on the commercial milk supply. Wonder why so many people are having iodine allergies? Some of the dip goes into the machines. Plus, iodine is harsh on the skin, Hoard's Dairyman Mag is always publishing awful pictures of poor damaged teats and other problems related to iodine dipping. As a nurse, there is research suggesting that povodine washes may not be so good for skin integrity for humans. This would make sense with some of the things we see in commercial dairy herds.
2. what are the girls eating? Getting their minerals? (kelp is most complete I have found). Getting their vitamins? getting fresh green forage? Important for the CLA. That means YOUR immune factors.
If your girl has just kidded, she often has a cleaning out period, and can put blood in the milk till her glands are all up to speed in their integrity. Chewable vitamin C helps speed this process. Antioxidant supplements speed up this process. You can tell if you check the bottom of your container after it has chilled for a few hours. You will see it.
Also, there are goats that look healthy and act healthy, but put a little brown layer in the bottom of the container after letting it settle. This is subclinical mastitis. Give her chewable vitamin C and other antioxidants. Make sure she has kelp. Make sure she has access to diatomaceous earth for internal parasite cleansing. Make sure she has all her vitamins. Is your area copper and selenium deficient? What are the deficiencies in your area? (we have copper and selenium deficiencies). These tiny micro minerals can have a PROFOUND effect on the girls. It can mimic CAE, and lead to death. Kelp helps as a mineral source, but with our extreme deficiency (upper great basin) we have to buy blocks to supply a little extra, even for the sheep. (who are well known for getting copper toxicity)
3. How old is the milk? The only time I have noticed a bad flavor is when it has either been cooked, frozen (not counting ice cream, I don't know why) or gotten too old. The caprylic acid is delicate and doesn't hold up to this punishment. This is why goat and sheep milk don't make good butter- rather than a goaty flavor, it gets a bitterness. It doesn't age well, like cow's does.

Have you tried making ice cream without agave? Agave is a highly processed ingredient that I am trying to avoid. But I also want to avoid sugar. Has anyone tried with stevia or honey? TIA

Francesca, as a WAPF member, you should have seen the article done recently about the dangers of agave nectar - it's equivalent to high fructose corn syrup and shouldn't be used. And diabetics should avoid it like the plague (it's marketed toward them). I would try reworking your recipe for raw honey or Sucanat/Rapadura.

Honey works great. We use the same recipe as above except we substitute 1/4 cup raw honey or 1/4 cup raw sugar. You need to heat the honey slightly to make it liquid.


I make ice cream with honey. It works great without any problems.

The above isn't an ice cream recipe though. Without eggs it is nothing more than whipped cream. It needs eggs (either whole eggs, or just yolks). The other change I would make would be not to use milk. If you do it will be really watered down.

The comments to this entry are closed.

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