I had a hard time naming this post today. Apparently there’s some debate about the difference between ice cream and frozen custard. I did some googling and realized the main difference is that 1 contains eggs. While technically, eggs can be an ingredient in both ice cream AND frozen custard, ice cream can only have 1.4% egg yolks by weight. Anything over that is considered a frozen custard. So with my recipe, I believe it contains over 1.4% egg yolk, so I suppose I should call it frozen custard, right?

Is it frozen custard?

While solving the ice cream/frozen custard debate, I came across something else… According to the FDA, I couldn’t sell this product and call it ice cream OR frozen custard! Here is the description of ice cream and frozen custard:

Ice cream is a food produced by freezing, while stirring, a pasteurized mix consisting of one or more of the optional dairy ingredients specified in paragraph (b)

I underlined the magic word for ya. Very rarely do my recipes include pasteurized dairy! We prefer to consume raw dairy but I have added some raw milk to a sauce or soup before. Still non-homogenized, but no longer raw. Ice cream (or is it frozen custard?!), on the other hand, I always make raw!

After reading that, I decided I should call it whatever I wanted. I’m already being a rebel with the raw cream, why not be a rebel with the proper naming! After all, its not like my recipe is regulated by the FDA since I’m not actually selling a food product to the public, right? Ice cream it is! Ice cream sounds more fun! 😉

So here it is folks, Momma Darlins vanilla ICE CREAM!

For this recipe you will need:

• 3 pasture raised egg yolks
• 3/4 cup maple syrup
• 4 cups raw cream
• 1 Tbsp vanilla

You will also need an ice cream maker. (I have this one!) Mine is electric, but a hand crank one will work too! Plus you’d get a little workout in 🙂

If you don’t have an ice cream maker, you can always make this into ice cream pops! I have these (pictured below) round molds and these paddle shaped popsicle molds. Both work great! I truly do try to avoid plastic whenever possible, so paying a little extra for stainless steel molds was an investment worth making. I also use these molds to make kombucha popsicles when anyone in the house is sick or has a sore throat. The kids LOVE them! Just pour some boocha in there and freeze for a few hours.

My opinion on raw eggs

For the egg yolks, I know raw eggs scare some people. Truthfully, conventional eggs scare me to pieces! I avoid eating a raw (or even cooked) conventional egg! Regular eggs or ‘cage free’ eggs from the grocery store are harvested from unhealthy chickens in poor living conditions. They’re fed grains containing genetically modified ingredients and kept inside a barn (no sunlight or fresh air) with barely any room to move. Disgusting AND so so sad!

I don’t want to encourage the conventional egg industry, so I never buy their products.

Instead, opt for local, pasture raised and make sure the chickens are fed organic feed. I do understand that we aren’t all lucky enough to have chickens (or a Dad that raises them 😉 ), so sometimes, store bought is the only option. In this case, the 3 important words are ‘organic pasture raised’ eggs.

If you can’t find organic pasture raised eggs, or you’re not comfortable with consuming raw eggs, then leave them out of the recipe. No big deal, it’s still going to taste amazing! 🙂

Instructions:

• If you’re using the egg yolks, give them a good scramble

• Whisk in the maple syrup

• Add the raw cream (and milk if using)

• Whisk in the vanilla. The vanilla isn’t just for flavor, it also adds a bit of alcohol which helps keep a good texture during the freeze/thaw/freeze process. Some people add vodka to their ice cream for this purpose… I suppose you could, but I don’t 😉

• To get a good ‘airy’ texture, whisk in some air to the mixture for a minute or two. Either by hand or using a stand/hand mixer. Not too long though or you’ll get a very sweet butter. 😮 Also, if you’re using half cream and half milk, over mixing will cause a lot of foam from the milk. This isn’t a problem if you’re making ice cream, but if you’re putting it in popsicle molds, the foam rises to the top.
• Now it’s time for the ice cream machine. Follow your manufacturer instructions here. For me, I turn the machine on and then pour the ice cream in. Some recommend putting the ice cream mixture in the fridge or freezer for 10 minutes before churning in the ice cream maker. I don’t do this. I just pour it in!

JUST DON’T FORGET TO PUT THE FREEZER BOWL IN THE FREEZER THE DAY BEFORE! IT MUST BE FROZEN FOR THIS MACHINE TO WORK.

And then you wait!

I should add:

NEVER use a metal spoon in an ice cream maker unless the container is made out of stainless steel. Most ice cream makers are Teflon coated aluminum. While I NEVER cook with Teflon (non-stick coating) or aluminum, my ice cream maker is made this way. Only use wooden or rubber utensils to remove the ice cream. Metal spoons will scratch the Teflon coating which contaminates your ice cream and exposes it to aluminum. Those scratches are also more likely to rust.

• Transfer ice cream to a glass dish, preferably shallow which helps with scooping later when its frozen.

Now its time to pop it in the freezer for a few hours. Once it’s safely in the freezer, it’s time to clean out the freezer mixing bowl! Ezra was my helper for this too! He’s an expert, lol.

Once it’s frozen to the consistency you prefer, or for the amount of time you’re patient for (sometimes we eat it right away 😉 ) go ahead and dish it out. Add whatever toppings you prefer or eat it plain! We like chocolate and strawberry syrup, both home made! (recipe to follow)

BONUS! Optional Flavoring Ideas

Honestly, the vanilla ice cream is great just the way it is, but if you want to make different flavors, here’s how I do it.

Chocolate Ice Cream: Just add about 1/4 cup cacao/cocoa powder to the maple syrup before adding the syrup to the eggs or cream. By dissolving the powder into the syrup, this cuts down on the whisking time of the cream (and milk, if using). Over mixing cream can make whipped cream, and if it goes even longer, butter. When you whisk milk too much, it creates foam on top. Also, mixing the powder with maple syrup is just easier and more efficient than mixing it into cream or milk. Less clumps of cacao powder this way.

Strawberry, Blueberry or Raspberry Ice Cream: For this one, I would cut the cream/milk mixture down to 3 cups instead of 4 and the maple syrup down to 1/2 cup instead of 3/4. I like to blend about a quart of strawberries, or a pint of blueberries or raspberries with 1/2 cup maple syrup before adding to the cream. I don’t change the amount of eggs or vanilla. NOTE: if the fruit is frozen, I thaw it enough to blend in my Ninja blender.

And now, Neapolitan ice cream is possible 😉

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Momma Darlins Vanilla Ice Cream

A delicious version of ice cream using raw cream and raw egg yolks. No heating required for this recipe! This makes a great base for any other flavor. Add cacao/cocoa powder for a rich chocolate or add some blended strawberries!

Course Dessert

Keyword Creamy, Raw dairy, Rich

Ingredients

• 3 pasture raised egg yolks
• 3/4 cup maple syrup
• 4 cups raw cream or 2 cups cream with 2 cups raw milk
• 1 Tbsp vanilla

Instructions

1. Whisk egg yolks

2. Whisk in maple syrup, cream, vanilla and milk (if using: see notes)

3. Add to ice cream maker and churn until frozen
4. Transfer to a shallow glass dish and freeze until desired texture is reached
5. Dish out and add desired toppings

Recipe Notes

Make sure you freeze the ice cream machines mixing bowl the day before. If you forgot to do this, you could always make ice cream bars instead 🙂 just pour the ice cream into Popsicle molds. I've been stuck doing this before. 

About the Eggs: If you're not comfortable eating raw egg yolks, just leave them out. 

About the raw cream: If you don't have access to raw cream, or don't feel comfortable eating it, just use the pasteurized stuff from the store. Do you're research and eat what you believe to be safe. 

Sometimes I use 2 cups milk and 2 cups cream if I don't have enough cream on hand. This makes it a little less creamy, brings down the total fat content and gives it more of a 'milk ice' texture. Still tastes good though 🙂

For chocolate ice cream just add in about 1/4 cup raw cacao or cocoa powder

For strawberry ice cream you may want to cut the cream down to 3 cups. Blend a quart of fresh strawberries (or the equivalent of thawed frozen) with a bit of the cream in a blender and then add to the ice cream maker with the rest of the ice cream mixture.

 

What is your favorite flavor of ice cream? I was born into a chocolate loving family where everyone’s birthday consisted of chocolate cake with chocolate frosting and chocolate ice cream and possibly chocolate syrup, lol. Honestly, I think my new favorite is the homemade strawberry! Boy have I changed! 😉