Ice Cream Recipe With Raw Milk: Creamy & Delicious Treat

There’s something truly special about homemade ice cream, especially when made with fresh raw milk. Unlike store-bought varieties, raw milk ice cream offers a rich, creamy texture with a natural depth of flavor that’s hard to beat.

Using raw milk not only enhances the taste but also brings a wholesome, farm-fresh quality to your dessert. Whether you’re a seasoned ice cream maker or a curious beginner, this recipe is both approachable and rewarding.

Plus, with just a handful of simple ingredients and straightforward steps, you can craft a delicious treat that your family and friends will rave about.

In this post, I’ll guide you through every step of making luscious ice cream with raw milk — no fancy equipment required! This recipe is perfect for warm summer days, special occasions, or whenever you crave a cool, creamy indulgence.

So grab your apron, and let’s dive into the art of homemade raw milk ice cream!

Why You’ll Love This Recipe

This ice cream recipe stands out for several reasons. First, using raw milk gives the ice cream a wonderfully creamy texture and fresh flavor that pasteurized milk simply can’t match.

Raw milk retains beneficial enzymes and nutrients that contribute to a more wholesome dessert experience.

Second, the recipe is incredibly flexible and easy to customize. You can add your favorite flavors, mix-ins, or toppings to make it your own.

Whether you prefer classic vanilla, rich chocolate, or a fruity twist, the base recipe adapts beautifully.

Finally, making ice cream at home is a fun, satisfying activity. It’s a great way to impress guests or treat your loved ones with something made from scratch — and it’s free from preservatives and artificial additives.

Ingredients

• 4 cups raw milk (fresh and preferably from a trusted source)
• 1 cup heavy cream (optional, for extra creaminess)
• 3/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large egg yolks (for custard base)
• Pinch of salt

Equipment

• Medium saucepan
• Mixing bowls
• Whisk
• Fine mesh strainer
• Ice cream maker (optional but recommended)
• Measuring cups and spoons
• Plastic wrap or airtight container for freezing

Instructions

1. Prepare the custard base: In a medium saucepan, combine the raw milk and heavy cream (if using). Heat over medium heat until the mixture is warm but not boiling — around 170°F (77°C). Stir occasionally to prevent scorching.
2. Whisk egg yolks and sugar: While the milk warms, whisk together the egg yolks and granulated sugar in a separate bowl until pale and slightly thickened.
3. Temper the eggs: Slowly pour about 1 cup of the warm milk mixture into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling.
4. Combine and cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula until the custard thickens slightly and coats the back of the spoon (around 175°F or 80°C). Do not let it boil.
5. Strain and cool: Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract and a pinch of salt. Let it cool to room temperature, then cover with plastic wrap touching the surface to prevent skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
6. Churn the ice cream: Once fully chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
7. Freeze to firm up: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.
8. Serve and enjoy: Scoop your creamy raw milk ice cream into bowls or cones and enjoy!

Tips & Variations

Tip: If you don’t have an ice cream maker, pour the custard into a shallow container and freeze. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals until smooth, about 3-4 hours.

For flavor variations, try adding:

• Fresh fruit purée: Swirl in strawberry, mango, or blueberry purée during the final churn.
• Chocolate: Melt 1/2 cup good-quality dark chocolate and mix into the custard before chilling.
• Spices: Add cinnamon sticks or a vanilla bean pod to the milk while heating, then remove before tempering eggs.
• Nuts or mix-ins: Fold in chopped nuts, cookie bits, or candy pieces after churning.

Always ensure your raw milk is fresh and from a reputable source to enjoy the best flavor and safety.

Nutrition Facts

Serving Suggestions

This homemade raw milk ice cream is incredibly versatile. Serve it as a simple dessert on its own or try these ideas to elevate your presentation:

• Top with fresh berries and a drizzle of honey for a refreshing treat.
• Pair with warm homemade pie or crisp for a classic combination.
• Sandwich between two cookies for a delightful ice cream sandwich.
• Sprinkle with toasted nuts or chocolate shavings for added texture.
• Drizzle with caramel or chocolate sauce for an indulgent finish.

If you love exploring homemade recipes, check out other delicious ideas like Veg Grilled Sandwich Recipes That Are Quick and Delicious or Black Bean Rice Burger Recipe Vegan Made Easy and Delicious. For a refreshing twist, you might also enjoy A Cold Vegetable Soup Recipe to Refresh Your Summer Meals.

Conclusion

Making ice cream with raw milk is a rewarding way to enjoy a classic dessert with a fresh, natural twist. The rich creaminess and authentic flavor of raw milk elevate this simple recipe to something truly special.

Whether you stick to the classic vanilla or experiment with exciting variations, you’ll find the process both fun and satisfying. Plus, homemade ice cream lets you control exactly what goes into your dessert, ensuring a wholesome treat free of artificial additives.

With just a few ingredients and simple steps, you can create ice cream that will delight your taste buds and impress your family and friends. So next time you want something cool and creamy, give this raw milk ice cream recipe a try — you’ll never look back at store-bought again!

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