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We all Scream for Vanilla Bean Ice Cream!

blogcarnivalFor all you raw milk newbies that want to make your own ice cream, here is my Vanilla Bean ice cream recipe. Yum!

You have a blog commenter to thank for this one. Lune X wrote in to this blog, asking for this recipe!  Here it is:

Kimberly’s Really Raw Ice Cream–it Moo’s!

2 cups raw cream from grass-fed dairy cow

1 cup raw milk from grass-fed dairy cow

2 raw egg yolks from a pasture raised chicken

1/4-1/2 cup maple syrup

1 Organic Vanilla Bean

1 teaspoon Organic Vanilla Extract

Directions

Add the cream and milk, yolks to a large bowl, plus the maple syrup (depending on how sweet you like it add either 1/4 cup to 1/2 cup, taste the batter to decide).  Slice open the vanilla bean and scrape the inside to produce the teensy tiny little seeds.  Stir vanilla scrapings into the batter.

Chill the bowl in the freezer for 10 minutes or so.  Then pour into the drum of an ice cream maker.  Or, if you don’t have an ice cream maker, keep chilling in the freezer but stir it every 10 minutes or so.  It should still come out great that way.

VARIATION:  Add one sliced banana to the batter for Vanilla Bean Banana!

ho_finishedicecream

Visit Kelly the Kitchen Kop for more Rookie Recipes and Tips from this weeks blog carnival!

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Comments

  1. Hi Kimberly, thanks for sharing such a yummy recipe!

  2. Vanilla is my favorite flavor. This is totally not boring like people always tell me! Great recipe!

  3. Elizabeth Quigley says:

    Yum. I just bought a new ice cream maker.
    Blessings,
    Elizabeth

  4. Interessante Informationen.

  5. Thank you for posting the wonderful Ice Cream recipe, I can not
    wait to give it a try. Do you know if the recipe will still work if
    I substitute the 1/4-1/2 cup maple syrup with black strap molasses?

    Thank you so much!

    • Kimberly Hartke says:

      Hi Brandie–
      The molasses would add an awesome flavor, but may not be sweet enough. You might try adding a little stevia to the batter “to taste” to make it sweeter. Or, if you want, mix half honey or maple syrup and half blackstrap molasses.

      I always taste my batter before putting it in the ice cream maker. That way I know how the flavor will turn out.

      Keep in touch and comment on my recipe if your molasses works out! Other folks might want to try it (including me).

  6. I have a 4 qt ice cream maker, and I’m hoping to make a big batch for my son’s birthday party. Can you tell me what the recipe would be in order to yield 4 qts? Normally I would just multiply the ingredients by 4, but I’ve tried that with other recipes before, and that can really end up messing things up!! :-O

    thanks!
    mia

  7. I am making this right now…so I have a little bowl of egg whites sitting here. 🙂 Would it hurt to just use the whole egg? I feel wasteful throwing them out!

  8. Kimberly Hartke says:

    Carla, save the egg whites in a covered container in the refrigerator and add them to your scrambled eggs in the morning. You can also make macaroon cookies (search my blog for the recipe) with egg whites.

    They are not good for you eaten raw.

    Kimberly

  9. Do I have to cook the vanilla bean (& scrapings) before eating it? I made ice cream, but didn’t cook on stove first. Just mixed the milk/sugar/cream and vanilla bean. Is there a chance for getting sick from the raw bean? Thx.

  10. P.S. My bean wasn’t organic. 🙁

  11. Kimberly Hartke says:

    Karen, I only use the scrapings from the inside. I don’t believe there is a risk of illness from the vanilla bean. Especially because yours would be the only human hands breaking into the center of the bean pod.

  12. Judy Valente says:

    I just LOVE raw dairy products-all my life! Of course others did NOT share the same enthusiasm…but that is THEIR loss, not mine!
    Now who is right here, now. Boy, do I hate being right all of the time (statement from Ian in Jurrasic Park movie when the T-Rex snapped the guy wires to the electric downed fence). That is, after all of the illnesses that I experienced, listening to the so-called ‘professionals’ in this field, I WAS ‘right all the time’, after all.

  13. I mixed in some cold pressed cocao and coconut, it was amazing.

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  17. Srobin83 says:

    In order for me to keep the ice cream maker bowl in the freezer at all times I have to use it often, says my fiancé. I was looking for a healthier recipe for ice cream, I’m very happy I came across this one! It’s currently in the ice cream maker now, the batter is amazing!

  18. Amandafilla4 says:

    Can I make it without the vanilla bean? I don’t have any right now and would love to try it?

  19. This looks wonderful. I haven’t made ice cream with actual raw cream yet because I can’t get it in my area, but that may be changing soon.

    One tip: you can double, triple, or quadruple the egg yolks in this recipe. I regularly use 9 yolks for a similar size batch. It makes it so yummy, creamy and healthful!

  20. Great recipe! I cannot wait to make it.
    If I do not use vanilla bean do you recommend then using more of the vanilla extract? If so then how much more of the extract should I add?
    Thank you.

  21. Kimberly Hartke says:

    Alina, no you don’t need to add any more vanilla, 1 teaspoon is fine for this recipe. You can taste the batter (before putting it in the ice cream maker) and see if you want a stronger flavor, though.

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