Homemade Strawberry Vanilla Ice Cream

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Today I am talking about ice cream.  Homemade, creamy, delicious ice cream made from raw milk and cream.  There is no substitute for good quality dairy from a local farm.  And since strawberries are so incredibly abundant right now, I’m talking about Strawberry Vanilla Ice Cream.

 

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Making homemade ice cream is easy.  You do, however, need an ice cream maker  (LIKE THIS).  I like to use raw milk for making ice cream.  Raw whole milk from grass-fed cows  is a much healthier alternative to commercial, pasteurized milks which are highly processed, often laden with growth hormones and antibiotics, and stripped of vital enzymes and nutrients.  I recommend raw, grass-fed milk over organic commercial milk because it is still highly processed, pasteurized, and can lead to health problems.  And don’t even get me started on low-fat and skim milk!!!  Full Fat All The Way!! Read more HERE

 

Homemade Strawberry Vanilla Ice Cream

You are going to LOVE this amazingly creamy ice cream with chunks of strawberry.  It’s a no cook version as I want to preserve the goodness of the raw dairy I am using.

 

INGREDIENTS:

1 pound strawberries, chopped into 1 inch pieces (preferably organic)

1/2 cup honey, raw (like this)

1 tsp fresh lemon juice

1 1/2 cups raw cream (preferably grass-fed)

1/2 cup raw milk (preferably grass-fed)

2 pinches celtic sea salt (like this)

2 egg yolks (preferably pastured)

1 vanilla bean (like this)

 

DIRECTIONS:

Place ice cream maker canister in freezer to chill (some models require extended freeze time so plan ahead.)

Place chopped strawberries into large bowl, add honey and lemon juice, and mash with fork or potato masher until strawberries begin to break down and release juices. Set aside for 10 minutes, stirring occasionally.

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Cut vanilla pod open with kitchen shears and scrape out the inside. Discard pod.

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In a blender, combine cream, milk, scraped vanilla beans (no pod,), egg yolks, salt, and half of strawberry mash and process until smooth.

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Add remaining strawberry mash and set entire mixture in fridge to chill.

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Assemble ice cream maker according to manufacturer’s instructions, and pour chilled mixture into ice cream canister.  Process for 25-45 minutes, depending on your machine.

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Serve immediately or store in freezer (if there is any left!!!)

 

 

5.0 from 2 reviews
Homemade Strawberry Vanilla Ice Cream
 
Author:
Serves: 1 quart
Ingredients
  • 1 pound strawberries, chopped into 1 inch pieces (preferably organic)
  • ½ cup honey, raw (like this)
  • 1 tsp fresh lemon juice
  • 1½ cups raw cream (preferably from grassfed cows)
  • ½ cup raw milk (grass-fed)
  • 2 pinches celtic sea salt
  • 2 egg yolks, (preferably pastured)
  • 1 vanilla bean, sliced open and scraped)
Directions
  1. Place chopped strawberries into large bowl, add honey and lemon juice, and mash with fork or potato masher until strawberries begin to break down and release juices. Set aside for 10 minutes, stirring occasionally.
  2. Cut vanilla pod open with kitchen shears and scrape out the inside. Discard pod.
  3. In a blender, combine cream, milk, scraped vanilla beans (no pod,), egg yolks, salt, and half of strawberry mash and process until smooth.
  4. Add remaining strawberry mash and set entire mixture in fridge to chill.
  5. Assemble ice cream maker according to manufacturer's instructions, and pour chilled mixture into ice cream canister. Process for 25-45 minutes, depending on your machine.
  6. Serve immediately or store in freezer (if there is any left!!!)

 

I currently have an older ice cream maker that requires ice and salt.  This is the one I would get if I needed a new one:

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Shared at Fight Back Friday Tasty Traditions , Thank Your Body Thursday , Full Plate ThursdayParty Wave Wednesday, Real Food Wednesday , Family Table Tuesday , Slightly Indulgent Tuesday, and Fat Tuesday

 
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Comments

  1. Kay says

    I do not have access. In the state where I live which is Louisiana it is illegal to sell raw milk. What other options do I have?

  2. Natalie says

    Oh my god. This is the first time I’ve ever gotten a pleasing texture from my ice-cream machine (Cuisinart ICE-30BC). I’m not sure if it was the fact that it wasn’t heated (I usually do custard bases, but I heat them) or if the honey is just better for it, but the texture reminded me very much of Haagen-Dasz which is what I’ve always wanted to achieve. I had given up on making ice-cream until this recipe, partly because I prefer custard bases and wasn’t sure how to go about it now that I only do raw dairy, and also because I wasn’t sure it was possible to get a worthwhile texture from my machine. I wasn’t sure if it would work without heating the eggs but it works WAY BETTER.

    I changed things just a little bit. First, I left out the lemon juice, but only because I didn’t have a lemon. I would have used it if I had one.

    Second, I blended all the raw strawberries and some raw honey (buckwheat) in my Vitamix, which pulverized the seeds entirely. I don’t like strawberry chunks in strawberry ice-cream so I didn’t reserve any of it. I like strawberry ice-cream entirely smooth, haha. I drizzled the honey in slowly to be sure it dissolved correctly, because that can be a pain.

    I didn’t put anything else in the Vitamix with those, though, because the Vitamix is powerful enough to break peptides in some weird places, and possibly slice the beneficial bacteria and enzymes up; I’ve noticed that raw milk will upset my stomach GREATLY if it goes through a Vitamix, but not at ALL otherwise. I didn’t put the eggs in there for similar reasons: I wasn’t sure if the proteins would stay intact enough to emulsify anything.

    I put the strawberry honey mixture in a bowl, added the vanilla bean and salt, mixed it a bit, and left it in the fridge overnight to absorb the flavors. (It was also rather warm, having gone through the Vitamix; not sure how raw the strawberries and honey were in the end, but those were the things I cared the least about.)

    I didn’t add the cream or milk at this point because it’s been my experience with my raw milk that it can start to turn rather quickly. (Whipped cream will start tasting a little cheese-y by the next day, for me, so I didn’t want to risk it.)

    I mixed the strawberry stuff with the cream, milk, and egg yolks the next day and put it immediately into the ice-cream maker. Turned out GREAT.

    Thank you so much for this recipe! I adore strawberry ice-cream but I don’t tolerate cane sugar or pasteurized dairy, so before now I’ve just been eating Haagen-Dasz every now and then and suffering the consequences.

  3. says

    I’m so excited to try this recipe! The only problem is our kitchen aid ice cream attachments started leaking everywhere and we’ve only used it 3 times. :( Besides that minor set back, I can’t wait to try a new flavor. We’ve only made vanilla real food approved ice cream so far. We’re new to the real food world. :) Thanks for sharing!

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