Homemade Chocolate Ice Cream With Raw Milk And Eggs
I’m telling you that this recipe is the absolute best homemade chocolate ice cream- made with raw milk from our dairy cow, Lucy and farm fresh eggs from our backyard chickens, it is nutrient dense and made with clean, whole, real foods. Honestly I’d give my kids this ice cream for breakfast!
Creamy, homemade, raw-milk ice cream couldn’t be easier. It all starts with raw dairy, blended with rich pastured eggs, sweetened with organic cane sugar, and deepened with a splash of vanilla. It’s mixed together and transformed into the yummiest ice cream.
Now you don’t have to use all these ingredients raw if you don’t have access to them. This recipe can certainly be made with pastured cream, whole milk and conventional eggs.
Just be sure to err on the side of caution when it comes to sourcing your ingredients. If you go the store bought route I suggest purchasing organic cream and milk, along with pastured eggs to keep as much nutrition as possible in this ice cream.
DO I NEED AN ICE CREAM MAKER?
Yes. This recipe does require an ice cream maker to churn the ice cream. I got one a few years ago and absolutely love it! Here is the one I have.
This homemade ice cream is so decadent, creamy and best of all nutritious! It gets it deep nutrition from raw cream, raw milk, pastured egg yolks, and organic cane sugar. It’s the real deal.
Ingredients For Homemade Chocolate Ice Cream
Egg yolks. Don’t be intimidated! Using egg yolks is PACKED with nutrition and makes the ice cream just so, so creamy and delicious.
Sugar. Granulated is used. When you whisk it with the yolks, it will be lumpy at first, but keep whisking, as the sugar will melt and become fluffy.
Raw milk.
If you don’t have access to raw milk, you can substitute it with whole milk, and cream for heavy whipping cream.
I know some people are not as comfortable drinking raw milk and raw eggs. If this is you, you can mix together all the ingredients over a double boiler and slowly heat the ice cream base to cook the eggs. Then place in the fridge to cool completely before placing it in your ice cream maker.
Cocoa powder. Use unsweetened, since you already have plenty of sugar here. (here is a link to my favorite organic cocoa powder!)
Heavy cream.
Packed Brown Sugar – It gives an amazing caramel-like flavor to the ice cream. (If unavailable then use sugar in the raw)
Pure Vanilla Extract – Do not use imitation. Always go for the real one!
Sea salt – Adding salt is adding taste and makes amazing ice cream!
Specific Measurements For This Homemade Chocolate Ice Cream Recipe
- ¾ cup cocoa powder, sifted
- ½ cup granulated sugar
- ⅓ cup packed dark brown sugar
- 1 pinch salt
- 6 egg yolks
- 1 cup whole milk
- 2 cups heavy cream
- ½ tablespoon pure vanilla extract
Instructions On How To Make This Homemade Chocolate Ice Cream Recipe
In a medium bowl, whisk together egg yolks and sugar until whipped.
Then add in the cocoa and salt.
Add the milk, turn the mixer on low speed and whisk to combine until the cocoa, sugars and salt are dissolved.
Stir in the heavy cream and vanilla.
Turn the ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Homemade Chocolate Ice Cream
This homemade chocolate ice cream is so decadent, creamy and best of all nutritious! It gets it deep nutrition from raw cream, raw milk, pastured egg yolks, and organic cane sugar. It’s the real deal!
Ingredients
- ¾ cup cocoa powder, sifted
- ½ cup granulated sugar
- ⅓ cup packed dark brown sugar
- 1 pinch salt
- 6 egg yolks
- 1 cup whole milk
- 2 cups heavy cream
- ½ tablespoon pure vanilla extract
Instructions
In your mixer, whisk together the egg yolks, sugars and salt.
Add the cocoa and vanilla.
Then add your cream and milk.
Whisk together until the cocoa, sugars and salt are dissolved.
Turn your ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Looking for more delicious recipes to try? Check these out!
Vanilla Ice Cream With Raw Milk And Eggs
