Homemade Vanilla Ice Cream Recipe

The way this recipe is made at our house is using the best farm fresh ingredients we can find.  Including raw cream, raw milk (not pasteurized), and raw farm fresh egg yolks. The sugars we use are Palm Sugar (which is low glycemic and has an amazing taste!) and Turbinado raw sugar.  These two sugars give the ice cream a much better flavor than processed white sugar, and they’re better for you!  The vanilla should also be a good a quality vanilla, like McCormick Organic Pure Madagascar Vanilla Extract.   Without a good vanilla extract, the recipe would just turn out “ordinary”.  Salt in any ice cream recipe is very important, without it the flavors just wouldn’t explode in your mouth.  The sea salt that I recommend is Redmond Real Salt.  This recipe would probably work using ingredient substitutions, this is the way our family has been making it for years with compliments from professional chefs who have tried this vanilla recipe and have wondered why it’s not being sold in every supermarket!  To make this vanilla ice cream recipe we use a Cuisinart ice cream maker (the kind that you have to freeze the container before using).

The ingredients for the Vanilla Ice Cream are as follows:

3 egg yolks

1 cup raw milk

3 cups raw cream

3/4 cup of Palm sugar

3/4 cup Turbinado sugar

1/2 Tsp. Redmond Real Salt

1 1/2 Tbs. Madagascar vanilla

To complete this delectable Vanilla Ice Cream recipe follow these directions:

In a large bowl whisk 3 large egg yolks together, then whisk in a cup of raw milk.  Add the Palm and Turbinado sugars and whisk a bit more.  Add the raw cream, the sea salt and the Madagascar Vanilla Extract.  After this mixture is complete, place it in a pitcher (we use a plastic one with a removable top) for easy pouring into the ice cream maker later on.  The other reason is to make it easier to place it in the freezer for 30 minutes to chill before the recipe can be completed in the ice cream maker.  The colder the vanilla mixture

becomes, the thicker the ice cream will become in the ice cream maker.  When your mixture is finished chilling, remove it from the freezer and give it a good stir before pouring it into the ice cream maker (never pour your mixture before you turn the ice cream maker on or the ice cream mixture will stick to the frozen sides and jam the machine!!)  Pour your vanilla ice cream mixture into the machine and set your timer for 30 minutes again.  The next thing that I like to do as soon as I set the timer for the vanilla ice cream, is to put two 1.75 Qt. (7 cups) glass storage containers in the freezer so that when the vanilla ice cream is ready to be transferred it can go directly into a cold container so the ice cream doesn’t melt as quickly while doing the transfer.

These glass containers are freezer-safe and air tight to keep my vanilla ice cream nice and fresh.  Using a glass container for the freezer may be a bit heavier, but the glass is healthier than plastic.   Transferring the vanilla ice cream from the ice cream maker after its finished can be done with a giant spatula. Spatulas are great because they grab as much of the vanilla ice cream off the sides as possible, and once you taste this recipe you’ll understand why taking every last bit of ice cream out of the machine is so important!!

Bon apetit!

Related posts:

1. Homemade Chocolate Ice Cream Recipe
2. Helen’s AWESOME Homemade Banana Ice Cream