Chef James loves his ice cream and one of the happy realizations on this 30 Day challenge was that ice cream is easily made raw. In fact, we already made our ice cream mostly raw, so we just needed to make a few tweaks to an already exceptional recipe.
Some of you have been asking for this one for a while, so enjoy!!
Yield: 1 1/2 quarts
- 2 cups raw cream
- 1/4-1/2 cup raw (unheated) honey*
- 1 1/2 cup raw whole milk
- 4 pastured eggs
- 2 vanilla bean pods
Pour cream and honey into a large bowl, and whisk well until fully incorporated. Add eggs and milk, and mix well.
Using a sharp knife, carefully slice the vanilla pods open length-wise. Using a small spoon, scrape the inside vanilla paste (tiny black seeds) out of the pods into the bowl.
Mix well and then add to your ice-cream maker of choice, and follow instructions per manual.
* This is a great base for all types of ice-cream. If adding other sweetened ingredients, use less honey.
I tried a similar recipe that did not contain eggs and it came out really strange–like the consistency of snow and incredibly freezing cold!
I have never seen an ice cream recipe that uses the entire egg, usually it is just the yolk. Does this recipe really utilize the whole egg? What is the consistency after you put it in the freezer?
Thanks!
Yup, we use the whole egg. The consistency is just like regular ice cream. Try it 😉
I’d like to add, that Ben & Jerry’s uses whole raw eggs in their ice cream recipe book.