Heart Of The House

Simply MOOvelous!!

We have been blessed by plentiful rain and over at our herdshare biodynamic dairy farm, there are plenty of rapidly growing green grass and a liberal supply of cream.  Beside making butter, I am also turning them into yummy, delicious, nourishing Ice Cream.

Here is my recipe for a basic Vanilla Ice Cream (makes approx. 2 litres).


600 ml (2 1/2 cups) of  raw whole  milk (or 2 cups milk, 1/2 cup kefir)

A pinch of celtic sea salt

3/4 cup maple syrup (or rapadura sugar, raw honey, coconut sugar or palm sugar)

1 vanilla bean, split lengthwise and scrap out the seeds

600 ml  (2 1/2 cups) raw thick cream

8 large egg yolks (preferably pastured eggs)

4 teaspoon pure vanilla extract (*I make my own.)


  1. Beat egg yolks and blend in remaining ingredients.
  2. Cover and chill for at least 8 hours.
  3. Pour into an Ice Cream Maker and process according to instructions.
  4. Serve immediately or freeze in an airtight container

(Note:  If you do not have an ice cream maker, you can still make your ice cream. Just blend and freeze,  after an hour take it out and beat by hand vigorously, repeating every hour for the next 5 or 6 hours until it is complete.)

The photo above is a variation I did by adding 2 cups of frozen raspberry during the last 3 to 5 minutes of freeze time.

Want to know why I avoid store bought ice cream?  Read the following article Harmful Chemicals Turn Ice Cream from Treat to Threat from Natural News

Print This Post Print This Post

facebook comments: