Raw Homemade Ice Cream

Directions

Vanilla or Chocolate Raw Milk Ice Cream

3 pints raw cream (4 of our 12 oz. containers)
3 pints raw whole Jersey Cow milk
10 raw eggs (more or less) from free range healthy hens
1 1/2 cups evaporated cane juice or your own choice of natural sweetener (I have another recipe that calls for 2/3 cup honey and 3/8 tsp. stevia powder in place of the sugar. I’m sure you could also experiment with other combinations of sweeteners.)
2 Tablespoons real vanilla

Blend the eggs till frothy.

Add sugar, cream, milk and vanilla.

Pour into ice cream freezer and crank away!

For Chocolate:

Mix together the above recipe, using only 4 cups of milk instead of 6 cups.

Soften 1 Tablespoon of Knox gelatin in 1/2 cup milk.

Heat an additional 2 cups of milk.

Stir in 7 Tablespoons cocoa powder and gelatin until dissolved.

Blend chocolate mixture into milk, cream, egg mixture.

Refrigerate several hours until chilled.

Pour into ice cream freezer.

Best wishes,
The Farmer's Wife