REAL FOOD 101: How to Make Ice Cream

REAL FOOD 101: How to Make Ice Cream

This post is part of a series.  It is an excerpt from REAL FOOD 101: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.

Ice cream is one of those pleasures in life that really encourages sitting down, savoring each bite, and makes your metabolism roar to life, all in one little innocuous bowl of sweetened milk and cream.

Who knew such power existed?  And all while tasting so good!

Did you know that your ancestors most likely ate various forms of raw, full fat dairy?  If you go to the grocery store, you might get the idea that fat is bad for you, and skim milk and nonfat yogurt are more healthy than ice cream.  I beg to differ.

We talk about whole foods in dietary circles.  Even those friends I have that eat whole foods still tend to choose lowfat dairy, without realizing that watery skim milk is not a whole food!  Full fat milk comes the way that it does for a reason.

On the Real Milk website it says:

DANGERS OF PASTEURIZED MILK: Many studies have linked consumption of pasteurized milk with lactose intolerance,  allergies, asthma, frequent ear infections, gastro-Intestinal problems, diabetes, auto-Immune disease, attention deficit disorder and constipation. During a period of rapid population growth, the market for fluid pasteurized milk has declined at 1% per year for the past 20 years. Fewer and fewer consumers can tolerate pasteurized (and ultrapasteurized) milk (Don’t Drink Your Milk, Frank Oski, MD, 1983).

LACTOSE INTOLERANCE: In a survey of raw milk drinkers in the state of Michigan, over 80 percent of those advised by a healthcare professional that they were lactose intolerant were able to consume raw milk without problem.

Not to mention the fact that raw milk and raw cream are more easily digested than their pasteurized cousins from your grocery store.  You can usually find a source of raw milk in your area.  Click here to find the nearest dairy to you.

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Ice cream can be as easy to make as you want it to be.  If you find a good source of grass-fed dairy near you, an extraordinary bowl of ice cream is right around the corner.

Ice cream is essentially equal parts milk and cream, sweetened, and then mixed or churned to incorporate air as the mixture freezes.  The most popular flavors are vanilla and chocolate, but I am personally a big fan of a really clean-tasting, simple vanilla ice cream.  Nothing is better than that!

Other varieties of ice cream include gelato and sorbet, of which the former has less milkfat and less air incorporated and the latter which is dairy-free and usually fruit-based.

Note: Most ice cream makers need to have their freezer bowl frozen for at least 24 hours prior to making ice cream.  Plan accordingly!

I happen to own both of these ice cream makers.  My grandmother and my mother-in-law each gave me one one year for Christmas.  It was meant to be, so that I could make two batches at a time!  I really like both of these models, so depending on what you prefer, I recommend them both.

Equipment Needed:

To get vanilla bean seeds out of the pod: cut the vanilla bean in half longways.  Then, using the side of your knife, scrape all the soft inside of the vanilla bean from one end to the other.  You should have a little clump of vanilla seeds on the blade of the knife.  Easy-peasy! http://web.archive.org/web/20160813220146im_/http://www.ournourishingroots.com/wp-content/uploads/2012/06/IMG_4099-1024x768.jpg

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Basic Vanilla Ice Cream

1 1/2 cups whole milk, preferably raw (find raw dairy near you here)
1 1/2 cups whole cream, preferably raw (find raw dairy near you here)
3/4 cup whole cane sugar OR 1/2 – 2/3 cup raw honey OR maple syrup (buy whole cane sugar herehoney here and maple syrup here)
1/2 vanilla bean, scraped* plus 1 teaspoon of vanilla extract OR 2 teaspoons vanilla extract (buy beans hereextract here)
1/2 teaspoon sea salt (buy unrefined sea salt here)

  1. In a large mixing bowl, whisk together the milk and cream.  http://web.archive.org/web/20160813220146im_/http://www.ournourishingroots.com/wp-content/uploads/2012/06/IMG_4096-1024x768.jpg Add the sweetener, and whisk to combine.  http://web.archive.org/web/20160813220146im_/http://www.ournourishingroots.com/wp-content/uploads/2012/06/IMG_4097-1024x768.jpg Add vanilla bean scrapings, extract, and the salt.  http://web.archive.org/web/20160813220146im_/http://www.ournourishingroots.com/wp-content/uploads/2012/06/IMG_4098-1024x768.jpg http://web.archive.org/web/20160813220146im_/http://www.ournourishingroots.com/wp-content/uploads/2012/06/IMG_4106-1024x768.jpg Whisk again to combine.
  2. Set the bowl into the refrigerator for 15-30 minutes to let the cream mixture soak up the sweetener a little bit more.  Remove from the refrigerator and give another whisk to completely combine.
  3. Freeze according to the instructions of your ice cream maker.  (Usually you will have to freeze the bowl for at least 24 hours, so make sure you plan ahead!) http://web.archive.org/web/20160813220146im_/http://www.ournourishingroots.com/wp-content/uploads/2012/06/IMG_4108-1024x768.jpg
  4. After the ice cream is frozen, scrape into a container and freeze for another 3-4 hours or overnight to “ripen” and let the ice cream solidify even more.  Then you’re ready to chow down!

Basic Chocolate Ice Cream

1 1/2 cups whole milk, preferably raw (find raw dairy near you here)
1 1/2 cups whole cream, preferably raw (find raw dairy near you here)
1/4 – 3/4 cup cocoa powder (I used 3/4 cup) (buy non-alkalized cocoa powder here)
3/4 cup whole cane sugar OR 1/2 – 2/3 cup raw honey OR maple syrup (buy whole cane sugar herehoney here, and maple syrup here)
1/2 vanilla bean, scraped plus 1 teaspoon vanilla extract OR 2 teaspoons vanilla extract (buy beans hereextract here)
2-3 tablespoons brewed coffee (buy organic, fair trade coffee herecoffee substitute here)
1/2 teaspoon sea salt (buy unrefined sea salt here)

  1. In a large mixing bowl, whisk together the milk and cream.  Whisk in the cocoa powder until completely combined.  Add the sweetener, and whisk to combine.  Add vanilla bean scrapings, extract, coffee, and the salt.  Whisk again to combine. http://www.ournourishingroots.com/wp-content/uploads/2012/06/IMG_4114-1024x768.jpg
  2. Set the bowl into the refrigerator for 15-30 minutes to let the cream mixture soak up the sweetener and cocoa a little bit more.  Remove from the refrigerator and give another whisk to completely combine.
  3. Freeze according to the instructions of your ice cream maker.  (Usually you will have to freeze the bowl for at least 24 hours, so make sure you plan ahead!)
  4. After the ice cream is frozen, scrape into a container and freeze for another 3-4 hours or overnight to “ripen” and let the ice cream solidify even more.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.