Ice Cream with Raw Milk – BEST EVER

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Video How to make ice cream from fresh milk

Homemade Ice Cream with raw milk.

The pigs are in the freezer. My yard smells better. The swimming pool they made is disappearing. The pigs used to happily take care of any leftover milk. They are gone now. I have extra milk.

So, I made ice-cream.

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This is the absolute BEST ice-cream in the world. It is creamy. It is rich. It is scoop-able. It freezes perfectly. It will keep in the freezer for months and months and months. By far, this is the best ice-cream I have ever had, in my life.

I have attempted more ice-cream recipes than I care to mention. They all fall apart somewhere. Some are great out of the churn, but turn into a block of ice in the freezer. Some are more like “ice-milk” than ice-cream. Some taste great, but are impossible to scoop. Some are perfect but call for things like sweetened condensed milk instead of milk-milk. Some go “bad” in a week in the freezer. I even had a batch turn into butter in the ice-cream maker. What??

This ice-cream is perfect every time. You will never look for an ice-cream recipe again. I make this with raw milk and cream from our Jersey cow, but you could easily buy milk and cream at the store to make this. It would still be delicious.

All it takes is milk, cream, eggs, sugar, and vanilla. Unless you want chocolate ice-cream, then you’ll need 1 cup of cocoa powder.


Start by adding 3 cups skimmed milk and 3 cups cream (this would be heavy whipping cream at the store) into a big sauce pot and heat it over medium heat on the stove-top.

Heat this on medium – medium/high stirring often. If the milk gets too hot too fast the entire pot will curdle and your chickens will have curdled ice-cream for dinner. So, take your time heating up the milk.


While the milk/cream is heating whisk in 3 cups sugar.


And 3 tbsp. vanilla extract. Get everything combined & hot. When you see steam coming off the surface back down the heat.


It is time to add the egg yolks. Separate 8 eggs and whisk the yolks in a separate bowl.


The eggs must be tempered. To ‘temper’ the eggs slowly add some of the hot liquid to the scrambled egg mixture. Just ladle it in slowly whisking the entire time. Add a couple of ladles full. This way you won’t end up with hunks of scrambled eggs in your ice-cream.


Take the tempered eggs & slowly add them to the milk mixture whisking the entire time.


To make chocolate ice-cream add 1 cup of cocoa powder. To make vanilla, add nothing.


Whisk, Whisk, Whisk! Spend the next 5-7 minutes whisking. The eggs, milk, cream, and sugar will thicken into a custard.


I am making 2 batches. One Chocolate, one vanilla…. because we have an ice-cream problem. We need lots of ice-cream.


After the custard has thickened pour it into the ice-cream canister.


Then I poured the chocolate ice-cream mixture into a separate canister.


Almost done. Add 6 more cups of cream into the canister.

Mix everything together.


Place the canisters into the refrigerator to chill for a few hours (or overnight).


Let the churning begin! Did I mention I was making 2 batches?

The vanilla was done first. My ice-cream makers both slow down and eventually stop churning when the ice-cream is done.


Oh My! My Goodness! Are you kidding me!?? So perfect. So creamy. So delicious. So wonderful. You have got to taste this.


Next, the chocolate was done. Beautiful!

Transfer it into storage containers.


Pop it into the freezer………

Or eat it!

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