LunaGrown Raw Milk Ice Cream

jam ice cream

Ice Cream Recipe: Raw Milk and LunaGrown Jam

I wanted to try raw milk ice cream. With the weather being so warm, I become an ice cream junkie. I have it in the evenings just plain or with some fruit, jam, sometimes waffles. This week with it being so hot and harvest time for berries to boot, I pulled out the old ice cream maker and began my list of items I needed to purchase.

I know that homemade ice cream is not cheaper than store bought, but it tastes better. Furthermore, you get to control the ingredients, avoiding items you cannot pronounce. A beautifully clean ice cream made from raw milk in addition to LunaGrown Jam, you can be assured it’s all natural and delicious.

So I found this wonderful ice cream recipe made with raw milk (which I can purchase locally.) Grass fed, no hormone, real whole milk, and I can make butter and yogurt to boot.

This was the first time I had made ice cream with Raw Milk, and the first time I made blackberry jam Ice Cream. Such a refreshing treat on a hot day. If I hadn’t been sold on Raw Milk before the combination of the two has got me hooked. Add a sprig of chocolate mint, perhaps some crumbled girl scout cookies consequently you’ll have a treat friends and family talk about for years  to come.

In Addition there are also some delicious sorbet, sherbet, and gellato recipes available on the internet that lend themselves to LunaGrown Jam, but we’ll save those for another time.  For now I hope you give this a try and enjoy the warm weather!

LunaGrown Raw Ice Cream
Author: LunaGrown Jam
Ingredients
  • 1 dozen raw eggs
  • 2 cups of Sugar
  • 2 tsp. Vanilla or Vanilla Bean Paste
  • 1 tsp. Salt
  • ½ gallon of Raw Whole Milk
  • 2 pints of Raw Cream
  • 1 12 oz Jar LunaGrown Jam your favorite flavor
For Ice Cream Machine:
  • Rock Salt FOR CHURNING
  • ICE FOR FREEZING W/ CHURN
Instructions
  1. Wisk all ingredients together.
  2. Add 4 cups of whole raw milk.

  3. Wisk with milk until smooth.
  4. pour in 2 cream pints.

  5. Continue with the rest of the raw milk (4 cups)

  6. Add rock salt and ice around the ice cream hold (you are doing this to allow cream to freeze)

  7. Churn until machine struggles to churn. Lift lid to test if ice cream has reached its prime. Place ice
  8. cream into a shallow container and place in freezer. Allow up to 30 minutes to an hour for the ice
  9. cream to fully harden. To serve, scoop out ice cream and place back into freezer. If you do not put
  10. back into freezer, then the ice cream will melt.
*Note: Make sure at this point that all your sugar has dissolved and that your Jam has liquefied (except for the chunks of fruit) otherwise your ice cream could be on the gritty side.  Also you may chose to make this recipe without the raw egg, however the ice cream will not be as thick.  If you have health concerns regarding your eggs, do some homework.  I prefer farm fresh eggs over the supermarket variety, if you chose farm fresh, please remember to wash the eggs before using them. Either way use your best judgement when it comes to raw eggs.  I like them and so did Rocky!

 

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