Kimberly’s Really Raw Ice Cream
- 2 cups raw cream from grass-fed dairy cow
- 1 cup raw milk from grass-fed dairy cow
- 2 raw egg yolks from a pasture raised chicken
- 1/4-1/2 cup maple syrup
- 1 Organic Vanilla Bean
- 1 teaspoon Organic Vanilla Extract
Add the cream and milk, yolks to a large bowl, plus the maple syrup (depending on how sweet you like it add either 1/4 cup to 1/2 cup, taste the batter to decide). Slice open the vanilla bean and scrape the inside to produce the teensy tiny little seeds. Stir vanilla scrapings into the batter.
Chill the bowl in the freezer for 10 minutes or so. Then pour into the drum of an ice cream maker. Or, if you don’t have an ice cream maker, keep chilling in the freezer but stir it every 10 minutes or so. It should still come out great that way.
VARIATION: Add one sliced banana to the batter for Vanilla Bean Banana!