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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.
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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 teaspoon cinnamon
  • 1 tablespoon espresso powder
  • 1 tablespoon 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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