Yesterday an amazing thing happened! My friend T came back from visiting his dad in neighboring Washington state, and he came bearing gifts, 2 gallons of raw milk!
And not just any milk, it was Guernsey milk. I love Guernsey cattle, they are just so huggable, and I have dreams about the cream content!
In fact, the week previously at game night when T asked me if I wanted some raw milk, I jumped at the chance to acquire some as I have been wanting to have a sundae bar at one of our game nights. The key component of a sundae bar is ice cream, and as if the sundae bar stars were aligning, here was my chance to experiment with raw milk ice cream composition.
So, today's job was to create the base. I wanted a real, frozen custard sort of base. Which of course meant I needed close to a metric ton of cream. Okay, more like 12 cups, but that's a lot cream!
Good thing I had this:
After sitting over night the cream had separated nicely in the half gallon containers, so to start my raw milk ice cream adventure I placed 3 cups of cream, 3 cups of milk, 3 cups of sugar, and 3 Tablespoons of vanilla extract in a stock pot and turned the heat to medium.
While that future moo juice frozen delectable dessert conglomeration was heating, I cracked and separated 8 large eggs. My dogs love it when I separate eggs, because that means some good puppers are getting a yolk or a white or two.
After separating the eggs, I checked my milk and sugar base, and once I determined it was warmish, I scooped a few spoonsful of warm cream/milk into the eggs as I whisked them. You want to temper egg yolks when making a custard, unless you like curdled yolk ice cream. I would never judge anyone if they liked egg flower soup consistency frozen dessert, me, well I just like the fully emulsified, creamy dreamy kind of ice cream, hence the tempering.
After the yolks were fully tempered, I whisked them into the on medium heat cream and milk mixture and cooked the concoction on medium heat for around 6 or 7 minutes. To get real technical, you want your base to reach about 170 degrees and be thick enough to coat the back of a spoon. I think mine might have got a touch hotter than that, but as I was stirring constantly I think it didn't scorch. Okay, okay, I tasted it, and hello yum!
After removing the base from the heat, I put a lid on the pot and let it cool a bit on the counter before covering the pot with plastic wrap and chucking it in the fridge for an overnight chill. Over the years I have learned that you really want your ice cream base thoroughly chilled before churning.
And that's it for this first post! I included my experimental recipe below, and next time I will show you all how I churn the stuff. Well, how my Cuisinart ice cream maker churns it, but still, to be continued.....
Ice Cream Base
3 Cups cream (I used raw but store bought heavy cream will do!)
3 Cups milk (I also used raw but whole milk from the store will do!)
3 Cups of sugar (I haven't experimented with any other sweeteners for this particular
recipe, if you do I would love to hear about it!)
3 Tbsp vanilla extract
8 egg yolks
6 More Cups of creamHeat milk, 3 cups of cream, sugar, and vanilla in a stock pot over medium heat. While the milk is heating, separate your eggs and give them a good whisking. Once your milk mixture is pretty warm, temper your yolks by whisking some hot cream liquid into the yolks. Once tempered you can whisk your yolks into your cream mixture. Continue cooking until the mixture thickens/coats the back of a spoon.
Refrigerate and chill thoroughly. I always make my base the day before I want to churn my ice cream.
I find myself getting slightly nauseous at the thought of the cream separating but I bet it will be awesome once churned, some good ice cream making tips in here!
No cream separating dreams for you then, eh? LOL I have seriously laughed for about 3.2 minutes over that, thanks for the props and the mirth, you rock sir!🤣
Hahaha, real milk freaks me out. It's the daftest thing. I will probably have nightmares about it now!
I'm sure it's the word cream that's messing with you....
Now I have expectations of a post from you about real milk, yay!
I have drunk some real stuff before. It would be a short post and I'm not totally sure on how to write boak noises. Ah, fun times!
I have full faith in your descriptive powers, especially concerning the cream curdle yurdle. Tis fun times indeed lol!
My my my… two of my favorite things, raw milk and ice cream, this is wonderful. Now to figure out a cacao ratio. 😋. Thank you friend! Hope you all are well!
Ooh, I might have some intel on the cacao front, 1 cup of unsweetened cocoa powder per batch is a nice ratio to start with, cause, you know chocolate!
We are great, hope you are all fantastic as well!:)
You are ambitious! My raw cream ice cream is much simpler:
Pour thick raw cream in blender
Add vanilla to taste
Add sweetener to taste
Add frozen blueberries, strawberries
If strawberries, add frozen pecans
If blueberries, alternative: add cocoa
Blend up in a reversing blender until thick.
Gobble down.
Takes 5 mins. :))
THAT SOUNDS AWESOME!
Lol, and I didn't mean to yell, but seriously, that sounds so yum:) I make something like that with frozen bananas, but I think I may try that with what's left of my sacred raw milk, thanks!
I'm confused.😕
Well, first as far as I know getting raw milk is illegal, at least to buy or sell it.
So you separated the cream and the milk, then you add equal parts of cream and milk back together? Seems counterintuitive.
Now mind you, I am not the milk police, nor am I criticizing, just curious.
Homemade Ice Cream was the best growing up, and at first when we moved to the woods, we had our own cow, made our own butter, but I was a child and my older siblings quickly left, so then the cow went also.
I remember a few times mama making something in a pot on the stove that ended up as Ice Cream, but for the most part, I thought she just threw milk, eggs sugar and vanilla flavoring into the mix and we churned it (boy was I glad when we got an electric churn) but sitting there adding ice and rock salt was tedious.
I wish I were there are your next game night @generikat
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I will try to alleviate the confusion!
In Idaho raw milk dairies are legal, mind you they have to be permitted, but you can buy raw milk at our local grocery stores. The milk I used in this recipe was a gift Though, so no worries on that front.
In ice cream you want a higher cream to milk ratio, 12 cups of cream to 3 cups a milk, which is why I separated my milk, just using the unseparated cream alone wouldn’t be a high enough butterfat content for the creaminess of ice cream that I desire. It takes a lot of milk to get 3 cups of cream, so adding 6 cups of non cream separated milk wouldn’t be the same fat to milk ratio.
I’m super sure you can make ice cream with whole milk right from the cow, I’ve even done it with goat milk, but this particular recipe is me trying to achieve the most creamy, scoopable ice cream possible, i.e. no milk crystals, hence all the fat!
And I wish you could drop by for game night too @jerrytsuseer, there’d be a sundae with your name on it:)!
Yum! My only real confusion was the three cups cream, 3 cups milk, seemed weird, but I get it.
Thanks for the explanation, and I will take that as an invitation, not that I'll ever be even close to wherever it is you live @generikat
My first time reading an ice cream making and the process is understandable. You made it easy for the reader.
Oh that milk😋😋. Keep some for me 🙏😁
Awe, thank you @ubani1!
And I ate some ice cream in your honor, lol!
😂😂 thank you
Hi @generikat, so we are experimenting on Ice cream milk today.
A lot of work is really going into it, but i can see you are enjoying yourself.
Keep it up, dear friend😁
The raw milk looks nothing like what they sell in the supermarkets!!
How many scoops of that is enough?