Ingredients:
- 1 1/2 cups milk
- 1 1/2 cup heavy cream
- 2/3 cup maple syrup
- 1.5 to 2 tablespoons vanilla extract
- 2 vanilla bean pods, split open (optional)
Instructions:
1. Combine Ingredients: In a large mixing bowl, combine the raw milk, raw cream, and maple syrup. Stir until well mixed.
2. Add Vanilla: Add the vanilla extract to the mixture. If using the vanilla bean pods, scrape the seeds into the mixture and add the pods as well for additional flavor. Stir well.
3. Refrigerate: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
4. Churn: Remove the mixture from the refrigerator and pour it into your ice cream maker. Churn according to the manufacturer's instructions.
5. Freeze: Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.
6. **Serve**: Enjoy your homemade raw vanilla bean ice cream!
Cautionary Note:
Each individual is responsible for researching and consuming ingredients they feel comfortable consuming. I am not liable or responsible for any issues that may arise from consuming raw food.
Additional Note:
This recipe can also be used with raw, pasteurized or low-temperature pasteurized dairy for those who prefer or require it.