I discovered this delicious ice cream years and years ago from an old ice cream maker recipe book. This is really making a custard base which makes it thick and creamy and allows you to not have to add so many filler ingredients.
Please note: this can be a Full GAPS recipe when you are nearing the end of your GAPS journey.
Milk (even raw) has a lot of sugar in it. This sugar will feed your dysbiotic flora and counteract your healing in Intro Diet and even early Full GAPS. It’s best to save this treat until you are getting close to coming off GAPS, and do it only occationally as a special treat.
When you are able to eat it freely, this ice cream is a rich treat but should be eaten with no guilt! It has very simple ingredients – milk, eggs, cream, honey, and optional vanilla extract. Any flavoring can be added to this ice cream base including chocolate or strawberries – you’re only limited by your imagination! What flavor combination is your favorite?
A few tips on how to make your own simple ice cream:
For best results, make the mixture the night before and let it chill in the freezer for at least eight hours.
If you can’t find raw milk near you, you can use non homogenized organic milk as a less preferred but still acceptable alternative.
Ingredients for Simple Ice Cream
-
2 cups Milk
-
3 Eggs
-
2 cups Cream
-
½ cup Honey
-
2 tsp. Vanilla Extract
Directions for Simple Ice Cream
Add the milk and eggs to a pot.
Whisk eggs immediately. If your milk gets too hot before you add your eggs, you will end up with very milky scrambled eggs! I prefer to start mixing with a fork and then whisk.
Leave mixture on low to medium low heat and stir constantly but not consistently until it thickens. The mixture is thick enough when it coats a spoon.
Add to a large enough bowl that will also have room to accommodate the cream. If there are scrambled egg pieces or harder pieces of milk in the pot, leave them in! You just want all the creamy goodness.
Cover and cool in the fridge for 20 – 30 minutes.
Add your cream, honey and vanilla. Stir well to combine.
Put the mixture back in the fridge and allow to cool completely overnight.
Add mixture into an ice cream maker.
Once mixture starts to resemble ice cream, you can remove it from the maker. It will resemble soft serve. If you’d like harder ice cream, leave the mixture in the freezer for a few hours.
Enjoy with your favorite toppings!
Raw Milk Ice Cream
Ingredients
- 2 cups Milk
- 3 Eggs
- 2 cups Cream
- ½ cup Honey
- 2 tsp. Vanilla Extract
Instructions
- Add the milk and eggs to a pot.
- Whisk eggs immediately. If your milk gets too hot before you add your eggs, you will end up with very milky scrambled eggs! I prefer to start mixing with a fork and then whisk.
- Leave mixture on low to medium low heat and stir constantly but not consistently until it thickens. The mixture is thick enough when it coats a spoon.
- Add to a large enough bowl that will also have room to accommodate the cream. If there are scrambled egg pieces or harder pieces of milk in the pot, leave them in! You just want all the creamy goodness.
- Cover and cool in the fridge for 20 – 30 minutes.
- Add your cream, honey and vanilla.
- Put the mixture back in the fridge and allow to cool completely overnight.
- Add mixture into an ice cream maker.
- Once mixture starts to resemble ice cream, you can remove it from the maker. It will resemble soft serve. If you’d like harder ice cream, leave the mixture in the freezer for a few hours.
- Enjoy with your favorite toppings!