Raw Milk Vanilla Ice Cream Sweetened with Honey
Delightfully rich and creamy, this raw milk vanilla ice cream is an easy summer treat your kids will love and you can feel good about. Sweetened with honey and containing only five ingredients, this raw milk ice cream is one you'll have on repeat this summer.
Equipment
- Ice Cream Maker Machine
- Glass dish or metal bread pan
Ingredients
- 2½ cups raw cream
- ½ cup raw milk
- ½ cup honey
- ⅛ tsp salt
- 1 tsp pure vanilla extract
Instructions
With an Ice Cream Maker Machine
- In a medium mixing bowl, combine the honey and milk and mix until thoroughly combined. Add the heavy cream, vanilla, and salt and mix well.
- Cover the bowl and refrigerate the mixture for at least two hours, or overnight for best flavor.
- When ready to churn, assemble the ice cream maker machine and remove the ice cream mixture from the refrigerator. Turn on the ice cream maker and then pour the ice cream mixture into the machine as it churns. Allow it to churn the ice cream for about 20 minutes, or until the ice cream begins to build up on the paddles.
- Turn off the machine and scoop the ice cream into the glass dish or bread pan.
- Enjoy right away for soft serve ice cream, or freeze for an additional 4-5 hours for fully set ice cream.
Without a Machine
- In a medium mixing bowl, combine the honey and milk and mix until thoroughly combined. Add the heavy cream, vanilla, and salt and mix well.
- Cover the bowl and refrigerate the mixture for at least two hours, or overnight for best flavor.
- Once chilled, pour the ice cream mixture into a glass baking dish or metal bread pan and place in the freezer.
- Stir the ice mixture every 30-45 minutes, scooping the ice cream along the edge into the center to allow everything to freeze evenly.
Notes
- Let the ice cream to sit - Allowing the ice cream mixture to sit for at least a few hours before churning and freezing gives the ice cream much more flavor.
- Have your freezer bowl frozen - Make sure the freezer bowl for your ice cream machine has been frozen for at least 24 hours before churning. If not using a machine, chill your glass dish or metal pan ahead of time for quicker freezing.