Raw Milk Coffee Ice Cream
Ice cream has always been a favorite of mine.
But it must be coffee!
I have no desire or care for any other flavor. Well except for sorbets.
Two super odd combos my husband makes fun of me for:
- Coffee ice cream and peanut butter sauce (my ultimate favorite)
- Coffee ice cream and raspberry sorbet (getting my son hooked on this one ha)
I could eat these 2 combinations all day long.
Why raw milk?
Ever since having kids, I only want them to have the best.
I don’t want to compromise their health in anyway.
That includes reducing processed foods that have been denatured and can negatively impact their body’s function and therefore health.
That doesn’t mean we never go out to get ice cream.
Raw milk is controversial, I get it.
But heating up food to remove potential harmful bacteria also kills nutrients and many beneficial attributes of milk.
It is actually a major factor for why individuals are lactose intolerant because during the process it kills enzymes naturally in milk that help you digest and break it down.
Pasteurized milk is absolutely necessary for milk coming from cows that live in nasty AF farms that include unsanitary living quarters, crammed in tight spaces, bacteria and disease are rampant.
But finding raw milk from a reputable local farm that is taking care of their animals as nature intended, giving them access to plenty of pasture and space to roam as well as feeding them a diet that their bodies know how to digest and utilize, is key.
Raw milk is full of bioavailable (recognizable and usable) nutrients.
it is loaded with fat-soluble vitamins A, D, E, and K (that I could argue is deficient in many individuals in today’s society), vitamin C (!), B2, B6, and B12, and an array of minerals, like calcium, phosphorus, zinc, and iron.
Milk can be a beneficial food that is full of beneficial nutrients so I want to ensure my kids are getting the best instead of inflaming their gut (and if you have been here for a while you’ll remember my son actually had a sensitivity to dairy for the first 2 years of his life to the point it was cut out completely and I would know exactly when day care slipped because he would not poop the following day because it inflamed his gut so much!)
Okay enough talk, to the recipe…
Raw Milk Coffee Ice Cream
What you will need:
Kitchen Aid Ice Cream Mixer Attachment (or something to make the ice cream) – make sure the bowl has been in the freezer for at least 24 hours!
Measuring cups and spoons
A freezer safe container (we use a bread baking pan usually but also recently got these pint size containers)
4 duck yolks, or 6 chicken
2 cups of raw milk (we usually use Shellbark Farm’s Raw Goat Milk)
1 cup of heavy cream (we use Seven Stars Farm’s Organic Heavy Whipping Cream)
1/2 cup of maple syrup
1 tablespoon of vanilla extra
2 packets of Four Sigmatic Instant Coffee Mix (we used the one with ashwagandha and eleuthero)
- Put your container that you plan on storing the ice cream in into your freezer.
- Separate the yolk and egg white (save the whites to add a protein boost to your breakfast).
- Whisk the egg yolks.
- Add the raw milk, heavy cream, maple syrup, vanilla extra, and instant coffee in with the yolks and whisk everything together.
- Set up your ice cream maker (go get the ice cream bowl out of the freezer and set up the Kitchen Aid with all the attachments).
- Add the mixture into the ice cream maker bowl.
- Secure everything.
- Turn the Kitchen Aid onto stir and let it do its thing for 20-30 mins.
- You want it to thicken and it will also start to increase in volume and spill onto the upper edges of the ice cream maker bowl.
- Once you have the consistency you want, take our your container from the freezer, turn off the machine, and transfer the ice cream to the container using a rubber spatula
- Put the container in the freezer for a few hours to harden. Right out of the ice cream maker you have “soft serve” but I prefer it harder.
And that is it! Now you’ll have about 7 cups of nourishing, nutrient dense ice cream.