make ice cream with an electric mixer
and your freezer. Cream can be store-bought or
skimmed from non-homogenized milk, either pasteurized or raw (but do
not use "ultra-pasteurized").To
collect cream from
raw milk, let milk stand for a day, draw off cream
with a turkey baster or siphon off milk with a plastic tube. You can
use cream that is either sweet or cultured.
To make ice cream with a cultured cream
by clabbering raw milk or cream.
quart or liter of raw milk.
the milk into glass jars and cover.
pasteurized milk or
cream, add a cold milk culture to the milk or cream and then wait until
it cultures and then proceed. Cold milk cultures can be such things as
yogurt, kefir or finely shredded raw cheese.
it out on the
counter until it clabbers. This may take a week or more the first time.
You can speed this process up by putting some already clabbered milk or
other dairy culture into it. Other dairy cultures could be soured
creme fraiche, fromage frais or fil mjolk. Yogurt is not suitable for
use with raw milk. (See Culturing
whites and yolks from 2 eggs.
the 2 egg yolks
to the clabbered milk.
cup of maple
syrup, raw honey or other syrup sweetener of your choice. (See Sugar
on how to make your own sugar syrup - not a healthy alternative.
Golden syrup would also work well with this. It could also be
sweetened with fruit and stevia.
pinch of cream of tartar and [optional] a teaspoon of liquor such as
liquor such as rum will make it crystalize more finely, but, alas, I
have any liqueur on hand when I made this. A teaspoon of vanilla
extract would also serve the purpose of providing some alcohol to it.)
it all well with an electric mixer.
added some mashed
overripe peaches to mine. I put a small amount of the milk into a
blender (not pictured) and blended on high to mix half the peeled
peaches to a puree, and chopped the other half up, and then mixed
them in with milk/sugar mix thoroughly.
to containers suitable for freezing and put in the freezer for
about 4 hours, or until semi-frozen.
from freezer and beat until slushy. Return to
this process every 2-4 hours, taking from freezer, beating until smooth
and returning to freezer.
ice cream is as frozen and
it's going to be, keep it covered and frozen until ready to serve.
is no denying that
expensive, all-cream ice cream tastes a
better than frozen milk. This would taste a lot better if it were made
of cream, either all cream or half cream and half raw milk. People will
be disappointed if you call this ice cream. You
would do better to call it frozen probiotic dairy. I would recommend
learning how to make this to anyone whose children are too young to
have had real ice cream yet. They'll love it, and it may even postpone
the day when they discover chemical-laden mass-produced ice cream,
which probably doesn't have any more cream in it than this does.
can also use all
raw cream to make this, if you are so inclined. You can use
pasteurized, store-bought cream also, but you will have to culture it.
Dairy on how to "re-raw" pasteurized dairy using cultured
or sour creams.
3 egg yolks
1/2 cup honey or maple syrup
2 teaspoons vanilla
3 cups raw cream or fresh , non-UHT cream
Preparation or things to have on hand:
Add a culture to the cream if it is pasteurized and let it set until
cultured. (See Culturing
Dairy for more information on types of
cultures to use)
After cream is cultured:
Beat the egg yolks
Add honey and vanilla and mix until well combined.
Stir in cream and then mix in mixer until thoroughly blended.
Put in freezer-safe containers and freeze
Take out after an hour and beat in the mixer again
Repeat every hour until it becomes ice cream.
Egg Yolk Ice
together in blender:
of raw cream
or clabbered -or- cultured pasteurized heavy or double cream -or-
unpasteurized sour cream
semi frozen. Remove from freezer and beat in mixer. Return to freezer.
Repeat until it has the right consistency for ice cream.
Path of Least Resistance
first people to enjoy ice cream were probably dairy maids who milked
the cows on cold, winter mornings and noticed that the cream
that began to freeze on the top of the milk had an
interesting taste and texture. There is much to be said for forgetting
about this modern concoction called ice cream and going back to the
original ice cream, cream that was frozen, and learn to love that. Get
some heavy raw cream, or pasteurized cream to which you have added some
live cultures, and put it in small cups (one for everyone having it)
and put it in the freezer. When it's time to serve, put a little honey
and vanilla or a tablespoon of maple syrup on top.
my counter I keep an ongoing cold
milk culture. If organic cream was
on sale that week, there's organic cream in it. If the raw milk guy
made it to the farmer's market, there's raw milk. If not, it has milk
from Guernsey cows pastured on kelp-fertilized grass. In other words,
it's the best milk I could get at the time. When I want ice cream, I
take some of my cultured dairy, whatever combination of milk and cream
it happens to be at the moment, add honey and vanilla or other
flavorings, and put it in the freezer for an hour and a half. No, it's
not as good
as proper ice cream, but I came to the point where I accepted that it
would be too expensive to buy real ice cream and too much work to make
it myself and this is good-tasting enough if you don't expect it to be
commercial ice cream.
Produce Too! The Udder Real Thing Volume II Cheese Making & more by
Mary Jane Toth. It includes pasteurization in its recipes, but you
don't have to pasteurize, except for the mozzarella and yogurt.
(Mozzarella has to be heated to 100F make it stretchy). All the others
can be made with raw milk and skip the pasteurization.
Untold Story of Milk
by Ron Shmid. This book has
the complete story of milk production and sales in the US, along with
the reasons why it is better to drink it raw.