Farmstead Vanilla Ice Cream
After a long, hot day working on the dairy, nothing beats a cold dish of ice cream in the evening. Of course, homemade is a must! I love mixing up small batches of raw ice cream that fit into our countertop ice cream freezer. Here is a one similar to what we have (ours is the 20+ year old version). No cranking, ice, or salt involved!
I am sure you will love this yummy, simple, nutrient dense treat as much as I do!
Farmstead Vanilla Ice Cream
Ingredients:
2 cups raw cream
2 cups raw whole milk
1/3 cup raw honey
4 raw egg yolks
2 tbsp. pure vanilla
1 tbsp. arrowroot powder
pinch sea salt
optional: vanilla bean paste
Instructions:
Blend all ingredients together in a bowl with a whisk. Make sure the honey isn’t stuck to the bottom of the bowl.
Pour the mixture into the ice cream maker and churn until frozen to desired consistency.
Scoop out of the ice cream maker into a freezer safe container. For soft serve, eat immediately. If you like a firmer consistency, put it in the freezer for 30 minutes before enjoying.