Homemade ice cream recipe: nutrient dense ingredients, my raw vanilla ice cream recipe, and tips.

Use nutrient dense foods like raw milk, raw heavy cream, farm fresh eggs, and truly raw honey in your homemade ice cream recipe!

A nutrient dense homemade ice cream is relatively easy to make as long as you have the nutrient dense ingredients on hand.

I believe a nutrient dense ice cream must also be raw.  I'll teach you how to make my favorite raw vanilla ice cream which can also be used as a base to make other ice cream flavors.

Change the flavor of your homemade ice cream recipe by using different flavored extracts, spices, fruits, or toppings.

I like a fresh strawberry topping that I make myself and I'll share this simple recipe.

Have you ever had a nutrient dense ice cream? 

I can tell you it is just as delicious as store-bought ice cream only it will be much better for you.

Nutrient dense ingredients: raw ingredients and how to skim cream from raw milk.

To make a nutrient dense ice cream you will need raw dairy on hand. 

Unfortunately, the hardest part of making a nutrient dense ice cream will be finding good quality raw cream.  

If you have a source of high quality raw cream, you are very lucky!  I like to get mine from the Amish in a particular state.

The good news: as long as you have raw cow's milk in your refrigerator, you can skim the cream when it rises to the top.

Your nutrient dense ice cream recipe will have a much better texture and will taste better if your cream is really thick or heavy!

How to skim cream from whole raw milk.

Did you know that raw milk is not homogenized?

This means that its cream will separate and rise to the top of the milk. 

BTW, it's much better to transfer your raw milk into a wide mouth glass jar, so it's easier to access the cream. 

It's almost impossible to skim cream in the plastic gallon container that most raw milk comes in.

Plan ahead because it takes at least 24 hours for the cream to separate.  Truthfully, I'd wait 48 hours before skimming the cream.

Then you can just skim the cream off the top using a small measuring cup or small gravy ladle. 

You can also use a stainless steel turkey baster to skim your cream, but be very careful not to suck up any of the milk.

Just leave a little over 1/4 of an inch of cream with the milk.

BTW, providers of raw milk will vary on the amount and quality of cream they will provide you.  I'd look for raw milk that has a decent amount of cream for the best results.

I like using 3 raw eggs in my nutrient dense raw ice cream to give it more substance.

I believe in using the egg yolks and the egg whites for a more balanced homemade ice cream recipe.

Using pastured eggs that are organic will be the best type of eggs for your nutrient dense ice cream. 

Your raw vanilla ice cream will have a much richer color if you use eggs that come from chickens raised on pasture. 

Your ice cream will kind of resemble the French vanilla ice cream that you buy at the grocery store - only it's better for you.

When it comes to the best type of honey to use in your homemade ice cream recipes, you'll want to use truly raw honey that's organic. 

Look for the word unheated or never heated on the label of the honey jar.

Unfortunately, just because a label says it's raw honey, it doesn't always mean that the honey wasn't heated above 93 degrees F. 

Anything higher than that temperature changes the quality of the raw honey.

My raw vanilla ice cream: nutrient dense homemade ice cream recipe.

Ingredients:

• 2 cups of nutrient dense raw heavy cream
  
• 1 cup of nutrient dense raw whole milk
  
• 3 organic pastured raw eggs
• 1/4 cup of unheated raw organic honey
• 1 tbsp. of homemade vanilla extract or organic vanilla extract
• Optional: If cream isn't very thick or heavy, omit the milk and add more cream.

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Provides about 5 good servings of delicious nutrient dense ice cream!

Vanilla nutrient dense ice cream.

Instructions:

1. Add your nutrient dense ingredients into a blender of your choice and gently blend ingredients on low speed until the ingredients are mixed together.
2. Next, I turn on my ice cream machine and pour the ice cream mixture into the freezer bowl of the machine.
3. I'll run my ice cream machine until the ice cream freezes to the right consistency - about 18 to 20 minutes. 
   
4. After turning off the ice cream machine, I'll transfer the ice cream into a chilled glass container to harden for a few hours in the freezer.  
5. BTW, you can consume this soft-serve vanilla ice cream immediately.  Preferably in chilled bowls.
   

Note: ice cream machine recipes are usually only soft when they first come out of your ice cream machine. 

*If you leave your ice cream in the freezer for a few hours or overnight, your homemade ice cream will harden.

*If your ice cream freezes too hard, just leave your ice cream out on the counter for about 15 minutes before attempting to scoop any out.

Tips: inexpensive ice cream machine, raw strawberry topping, and warning about additives.

This is my favorite inexpensive ice cream machine.  Brand new, this 1.5 quart sized Cuisinart electric ice cream machine is very reasonably priced. 

I've also been able to find this one at a good thrift store for only $20.

Just make sure the freezer bowl is not scratched and is in very good condition. 

Also, please only use a wooden spoon to get your ice cream out of the freezer bowl or you will damage it.

I like to wait until my ice cream reaches a soft serve ice cream texture before turning off my ice cream machine. 

That way it is easy to transfer my homemade ice cream into another container.

• If the ice cream hardens too much in the freezer bowl, it will be much harder to get the ice cream out of the bowl. 

I prefer to transfer my soft serve homemade ice cream into a chilled glass container. 

Then I stick the ice cream into the freezer to harden for at least 3 to 4 hours before I consume my nutrient dense ice cream.

Did you know that freezing will destroy certain nutrients?  It's better to consume your nutrient dense "raw" ice cream within 24 hours or it will lose some of its nutrition.

Raw strawberry topping for your homemade ice cream recipe.

This is the topping that I currently use on my nutrient dense vanilla ice cream.  It's a raw strawberry and honey sauce and it's delicious!

Strawberry topping recipe: just blend about 5 to 6 large ripe organic strawberries with about a tablespoon or so of unheated raw honey.

It's so easy to make!  You can store the extra in a small mason jar in your refrigerator.  Keeps for about a week or so.

Did you know there can be harmful additives in store-bought ice cream?

Did you know that the ice cream that you buy at the grocery store is often filled with unnatural and unlabeled additives?

These additives help to give the ice cream a soft texture, but it's definitely not going to help you.   Anti-freeze anyone? 

The anti-freeze ingredient commonly found in store-bought ice cream is propylene glycol which is used as a food additive to maintain the texture of ice cream and to preserve the product.

Because I eat my ice cream within a few hours after sticking it in the freezer, the texture of my first serving of ice cream is always perfect!

It's usually the second or third serving that tends to be too hard to scoop straight out of the freezer.

If my homemade ice cream is too hard to scoop out, I'll just leave it out on my kitchen counter for about 15 minutes to soften it up. 

I like to keep my ice cream pure, so I don't bother adding any additives into my homemade ice cream recipes.