Another thing I have been doing with my raw milk is making ice cream. I know there is nothing new about homemade ice cream, but this is with raw milk, raw cream and fresh eggs.
Oh yummmm. I got one of those new ice cream makers and I just love it.
I was not sure about these that you freeze the bowl.
I did however have another problem, the nearest place
to get ice is 40 miles away......LOL.
I was watching the Food Network, and Sandra Lee on Simi-homemade was using this one. She seemed to think it
was good so I figured I'd try it. I had looked at so many and
all the reviews were good.
I like the style of it, the only thing....they were out of the
red on, so white had to do.
Here it is apart, (excuse the background mess
I was to lazy to take it into the other room.
The first recipe I made it in was with sweetened condensed milk (1 can) and 2 cups milk. Could not be easier. We like it and Kirk is a sweetened condensed milk fan, I don't care for it.
Then I tried one of the recipes in the book the make came with.
Vanilla Bean Ice Cream
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
2 large eggs
3 large egg yolks
3/4 cup sugar
Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the "seeds". Stir the seeds and bean pod into the Nil,/cram mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Combine the eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer (or wisk) on medium speed to beat until the mixture is thick, smooth and pale yellow in color, about 1 1/2 to 2 minutes.
Remove the vanilla bean pod form the milk mixture. P our out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk to the egg mixture in a slow steady stream. When thoroughly combined, pour the egg mix back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
Pour the chilled custard into the freezer bowl and let mix until thickened.
This is a very yummy recipe, I hope you will enjoy it.
This is one of the things I am doing to ready myself for bad times, learning to make things myself and not rely on grocery stores that can close their door without notice. We may not need ice cream, it is of course a luxury but it is silly to think we can get by without them also. Who wants to just eat beans, after awhile depression sets in if we don't have some of the things that comfort us.
Please share what you are learning to do for yourself?