Raw Milk Ice Cream Made With Pure Grass-Fed Cream | Maple Pecan Ice Cream

My maple pecan raw ice cream is as nutrient-dense as it is delicious: raw grass-fed cream is combined with raw pastured egg yolks and collagen and then flavoured with real maple syrup (or honey), toasted pecans, cinnamon, vanilla, and a hint of coffee espresso powder.

Last week I posted a recipe and video for Roasted Strawberry Vanilla Custard Ice Cream.

This week I’m posting another ice cream recipe, but I’m keeping things (mostly) raw.

Raw grass-fed cream and pastured raw eggs are mixed with collagen and then flavoured with cinnamon, vanilla, maple syrup, and toasted pecans candied with maple syrup.

This is my favourite homemade ice cream recipe, it is seriously delicious and perfect for summer.

Watch Recipe Video

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Do I Need An Ice Cream Maker For Homemade Ice Cream?

Yes.

You can still make something delicious without one, but the texture simply won’t be as creamy.

I’m not a fan of single-use kitchen gadgets, believe me, but there are exceptions to everything and I make a serious exception to my ice-cream maker which I actually found used online. You go from your mixture to REAL ice cream in less than 30 minutes. My model is small and tucks away easily.

You will likely be able to find a barely-used or even new one online if you look — just as I did. I always go second-hand when possible.

This is the model of the Ice Cream maker I have, and it’s the same one recommended by America’s Test Kitchen.

Cuisinart 1.5 Quart Frozen Yogurt Ice cream maker, $79.99

How Would I make This Recipe Without An Ice Cream Maker?

One of the biggest obstacles to good results when still-freezing is the formation of unpleasantly large ice crystals during the freezing. In general, the ice crystals tend to grow this big if there is too much “free” water in the ice cream mixture, and if the initial freezing takes too long time….

Keep reading at Ice Cream Nation for detailed help and advice for how to make this recipe without a home ice cream maker.

I Can’t Get Raw Milk, Can I Use Pasteurized?

Of course.

I understand how difficult it can be to source real raw dairy, especially here in Canada where I have to buy it illegally for absurd reasons that have nothing to do with health and everything to do with corporate interests.

However, please try to avoid UHT or Ultra Heat Treated pasteurized which unfortunately is what most cream is subjected too. Always read the fine print on your food labels.

How Long Does Raw Cream Last In The Fridge?

Raw cream will remain fresh for about 7 days. After that, it will begin to change but it will not go bad or spoil for some time.

That’s one of the amazing things about raw dairy, it’s constantly transforming.

Consider also making traditional European-style Raw Cultured or Sweet Cream Butter with your fresh cream and then using the leftover buttermilk to make Traditional Irish Soda Bread.

Raw Cream Nutrition Facts

Raw milk and cream is a delicious, healthy, satiating, nutrient-dense powerhouse. Especially when raw, and most especially when coming from grass-fed cows.

The cream on its own is also very low in carbs and sugars making it suitable for the KETO crowd.

Raw cream from grass-fed cows is obviously a great source of calcium and protein, but it’s also a source of vitamin A in retinol form and the precursor beta carotene as well. It is also a food source of Vitamin D3.

Cream of this quality also contains anywhere 3-4x the amount of Omega-3s than conventional cream.

This cream is a great source of vitamins B1 and a tremendous source of B2 — something which becomes severely degraded in the pasteurization process.

And this is just a small fraction of the benefits.

Is Raw Milk & Cream Easier To Digest?

Yes.

Even many people who are considered “lactose intolerant” are able to drink raw milk and cream because it contains “lactase.” Lactase is just one of the enzymes that get destroyed during pasteurization.

Raw milk and cream, and fermented dairy products like kefir and cheese are a probiotic powerhouse.

Make sure you check out my ongoing series on Raw Milk Cheesemaking 101

bowl of raw cream homemade ice cream

Raw Milk Ice Cream Made With Pure Grass-Fed Cream | Maple Pecan Ice Cream

You will wonder why you didn't start aking your ow homemade ice cream ages ago, seriously My maple pecan raw ice cream is as nutrient-dense as it is delicious: raw grass-fed cream is combined with raw pastured egg yolks and collagen and then flavoured with real maple syrup (or honey), toasted pecans, cinnamon, vanilla, and a hint of coffee espresso powder.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: International
Keyword: homemade ice cream, maple pecan ice cream, raw cream ice cream, raw milk, raw milk ice cream
Servings: 1 .5 litres
Author: The Peasant's Daughter

Ingredients

  • 1- litre raw cream preferably from grass-fed cows
  • ½ cup maple syrup or raw honey
  • 6 egg yolks
  • ½ cup of collagen powder
  • 1.5 cups toasted maple pecans
  • 2 tsp cinnamon
  • 1 tbsp espresso powder
  • 1 tbsp vanilla extract

Special Equipment

Instructions

To Make The Candied Pecans

  • Add your pecans in a single layer to a hot pan on medium-high heat.
  • Do not let them burn, shake the pan continuously. They will toast in 2-3 minutes but keep a careful watch for any darkening of the nuts.
  • Once you smell delicious, warm pecan, they are done.
  • Add 3 tablespoons of maple syrup to the hot pan and coat the pecans. the syrup will sizzle and reduce as you remove it from the heat and set it aside to cool.
  • The candied pecans may harden and require some breaking up — this is fine. I prefer a variety of sizes in my ice cream.

To Make The Ice Cream

  • Make sure the ice cream bowl from your ice cream maker has been in the freezer for 16-24 hours. Leave it in there until immediately right before you are ready to use your machine.
  • Whisk your egg yolks until they turn a pale yellow colour (3 minutes approx.)
  • Gradually add in the other ingredients excluding the cream and candied pecans and keep whisking until smoothly incorporated. Take your time here and really beat in the ingredients.
  • Finally, mix in the raw cream and make sure the mixture is fully incorporated.
  • Taste for sweetness and adjust according to your taste.
  • Set up your ice cream maker and take the bowl from out of the freezer. Add the mixture to the bowl, make sure you do not overfill (leave room for the candied pecans), and turn your ice cream maker on setting a timer for 20 minutes.
  • After the 20 minutes are up add your candied pecans and keep churning for an additional 5 minutes.
  • Using an ice cream scoop or large spoon, scoop your finished ice cream out of the bowl and add it into a designated ice cream tub or into a freezer-safe vessel.
  • The bowl should be cold enough to continue for another round with any leftover mixture or you may consider purchasing an additional bowl that fits your ice cream maker to keep in the freezer.
  • The ice cream is ready to eat straight from the churner but if you prefer a firmer consistency, freeze it for an additional 1-2hours.

Video

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7 Comments

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  4. Would you say the collagen is necessary in this recipe? I use it myself in various recipes and love the nutritional benefits, but would like to make this recipe for a friend who is lactose-ovo vegetarian. Is it purely for nutritional value or does it affect the texture?

    Thanks so much, this recipe looks amazing! 😊

    1. Hi Alisa! Collagen is absolutely not necessary and has no impact on the resulting texture.

      Let me know how it works out for you! xo