Raw Milk & Honey Vanilla Ice Cream Recipe (A Nutrient-Dense Treat)

Ingredients:

• 4 egg yolks (pasture-raised)
• 2 cups of raw heavy cream
• 1/2 teaspoon of redmond salt (use code “ribeyerach” for 15% off)
• 3 tbsp of raw honey (use code “ribeyerach” for 15% off)
• 1 tsp of organic vanilla

Instructions:

1. Separate egg yolks from the whites
2. Mix together egg yolks, heavy cream, and salt
3. Add raw honey and vanilla. Make sure to mix the honey in thoroughly (if its isn’t mixed in well, it can end up having frozen bits of honey in the ice cream)
4. Once ingredients are well combined, add the mixture to the ice cream maker and mix for about 25 minutes (until its the texture of soft serve ice cream). Follow the instructions on your ice cream maker. Here’s the link to the one we use and love.
5. Eat right away or store in a glass container in the freezer for a few hours to let it harden before serving!

Notes:

• If you’re using the cuisinart ice cream maker that we have, you need to freeze the bowl at least overnight, and preferably at least 24 hours prior to using. It doesn’t require rock salt. Some ice cream makers do. Follow the instructions on the maker you have!
• This recipe calls for raw heavy cream only (no half/half or whole milk). Once you use heavy cream to make ice cream, it’s tough to go back. It’s SO creamy, rich, and delicious.
• Raw honey is an excellent alternative for refined sugar. Keep in mind it does have carbs. There are many different types and flavors for raw honey, so be sure to use one you like. If you’re looking for a good brand, we really like White Oak Pastures honey. Local is always best, though!
• Organic maple syrup can be used in place of the raw honey
• You can add any topping you’d like to it: fresh fruit, chocolate chips, etc. We usually just eat it plain and love it! You can also make chocolate ice cream by adding about 1/4 cup of organic cocoa powder to the recipe.
• Many people with lactose intolerance do really well with raw dairy or A2/A2 dairy (or both). This recipe works well with pasteurized cream, too. We just prefer raw because of the higher level of nutrients and easier digestibility!
• If you’re unable to find local A2/A2 or raw dairy or corn/soy free eggs, I’d recommend checking out Miller’s Bio Farm (use this link for $10 off your first purchase).

You’re going to love this nutrient-dense raw milk ice cream recipe (that’s actually good for you). Let us know how it goes!