Raw Milk Ice Cream

How to make food fun, healthy, and tasty

I grew up on ice cream, and as a member of The Meat Mafia, I still eat ice cream. But, there’s a caveat to this. I only eat the ice cream I make with the ingredients that I know, trust, and like. It requires some prep work in the kitchen, it’s most certainly the sweetest treat I put in my body, but the quality of the ingredients makes it relatively healthy.

Here is a sample of a recipe I used a few months back to make Berry Raw Milk Ice Cream (aka Clemenza’s Super Human Raw Milk Ice Cream Recipe):

clemenza🥩⚡️ @CarniClemenza

Want superpowers? Try Raw Milk Ice Cream Here are the cheat codes 👇

Cinnamon Peach Cobbler Raw Milk Ice Cream

For my most recent raw milk ice cream recipe, I tried a little variation.

Ingredients:

4 peaches

4 eggs

3 cups of raw milk

3 tablespoons of Vermont Maple Syrup

2 tablespoons of raw honey

1 cup of water

Cinnamon (at your discretion ~2-3 tablespoons)

1. Add your maple syrup to a dutch oven along with your peaches, cinnamon and cup of water. Place the stove on medium-high heat until the liquid boils and then bring it down to a simmer. Let rest for an hour on low-medium heat. Stir periodically to coat the syrup and cinnamon on your peaches.

   NOTE: Adding cinnamon be to your taste preference. I like right around 2 tablespoons (maybe a bit more).

2. Once the peach & cinnamon concoction is done cooking, dump your peaches and the liquid into a bowl and let them chill for an hour.

3. Add your milk, eggs, and honey to the ice cream maker (see my previous tweet for recommendations on ice cream makers). Then, add in your peach concoction. Turn your ice cream maker on and let it churn and chill for an hour.

4. Enjoy (good luck not eating it all)!