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Total Time
30mins
Prep 0 mins
Cook 30 mins

This uses RAW milk and RAW cream (YUM!!!) - the milk that is illegal in NY, comes straight from grass fed, pasture raised cows, and the milk has not been pasteurized or homogenized. Recipe was found on Local Forage.com by reader Francesca. ----------------------------------------------------------------------------------------------------------------- Francesca writes, "We're big ice cream fans in our house and I started getting concerned about the use of carageenen in most ice cream... Also, I wanted to get away from white sugar, organic or not. I bought a Cuisinart ice cream maker and have been using raw milk and raw or Strauss cream with agave sweetener and vanilla. It takes about 1/2 an hour to make. The only downside is the freezer tub (for making the ice cream) is aluminum*. After making the ice cream I store it in a separate container."

Ingredients Nutrition

  • 1 cup raw milk
  • 2 cups raw cream
  • 12 cup Agave
  • 2 teaspoons vanilla

Directions

  1. Whisk ingredients together.
  2. Put in an ice cream machine and make according to freezing instructions.
  3. Once frozen, remove from aluminum container and place in a glass jar to prevent aluminum leeching.
Most Helpful

1 5

This recipe did not work at all. I used high-quality, fresh-from-the-farm milk and cream and my KitchenAid ice cream maker. After churning for 45 minutes, it was still liquid! And the liquid tasted WAY too much of agave, and not at all like vanilla. I am pretty bummed that I wasted so much of my good milk and cream on this. Next time we will stick to traditional, cook-the-custard-in-advance recipes for ice cream. :(