Do you mix them in when making the ice cream? Or do you crack them over a bowl and mix it with a spoon?
Discussion
Yeah basically raw milk, raw eggs, and if you want a bit or sugar other sweetener (I prefer maple syrup). Then into the freezer. Iโm out now or Iโd drop the proper recipe but a quick google search should find something.
RAW Milk Ice Cream
- [ ] 2 Cups Raw Milk
- [ ] 2 Cups Raw Cream (1:1 Milk:Cream Ratio is ideal)
- [ ] 3 Pasture Raised Eggs (Separated)
- [ ] 1 tsp Vanilla Extract
- [ ] 4 tbsp Raw Local Honey OR Maple Syrup
- [ ] 1/8 Cup Organic Cane Sugar (optional)
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1. Raw Milk into the Ice Cream Maker
2. Raw Cream into a large bowl w/ 3 Egg Whites
3. Beat until you have whipped cream (should take 5 mins).
4. Add Honey OR Maple Syrup, Vanilla, Cane Sugar, Egg Yolks, and beat for 5 more mins.
5. Add fruit etc
Iโll be looking forward to reading about how the diarrhea worked out.
lol what ๐คฃ raw eggs or raw milk? Both are really healthy as long as they are fresh
My concern with raw milk is that cows are always covered in shit. Udders? Shit covered. You think they stop shitting while being milked? Never stop shitting. This is the way of the cow.
I'd be happy to hear a counter argument tho. I like to keep things natural as much as possible and wish I could get down with raw miak
They donโt shit from the udders tho ๐
Part of the milking protocol is cleaning the udders before milking. If youโve never been to a small scale dairy farm, maybe check it out and ask your farmer some questions if you have concerns. Youโre *far* more likely to get sick from spoiled pasteurized milk than fresh, carefully collected raw milk.
As a test: leave a glass of pasteurized milk out on the table for a day or two, what do you get? Stinking rotten filth. All the probiotic enzymes and bacteria have been killed off and youโre left with a cesspool of germs.
Leave a glass of raw milk out on the table for a few days and what do you get? Basically curds and whey which can both still be used: curds to make cheese, the whey can be used virtually same as buttermilk in cooking.
Fresh raw eggs are only dangerous to eat because in the U.S., itโs required to wash your eggs before selling them. Washing them drives bacteria from the outside of the egg through the shell pores into the inside of the egg. Unwashed eggs are clean inside, and can actually be stored at room temperature for a long period of time. This is also why in many other countries, eggs are not sold refrigerated.
๐ฏ we never wash our eggs and store on counter. They last for many weeks.
HELP! I ran into a problem at step 1 ๐ญ 
Iโm going to do this. what is the finished consistency is it heavy or lighter or the same as traditionally cooking till 185 degrees?
I have actually never tried cooking to make ice cream! ๐
Itโs quite light, the key is beating the whites until nice and stiff. Then gently mixing in the yolks and (optional) sweetener. The fluffy whites give it a nice creamy consistency even after itโs frozen.