for Raw Milk Ice Cream!
This last Christmas my dear hubby gave me an ice cream maker, and now it seems like he's the one making all the scream!
This one, though is one of the few I've made....it was in response to one of Brent's sugar cravings, but he didn't want to go to the store to get cream. So I just threw a bunch of frozen fruit, some yogurt, raw honey, and raw milk into the blender...("someone" snuck in some sugar)....essentially it was a smoothie that we turned into ice cream! Super fast, super easy, and super yum!
I found this book at Ross for $5 and surprised Brent with it last month. Since then he has been busy creating delectable homemade frozen treats! My favorite thus far has been the Orange Cardamom ice cream with cold Italian hot chocolate.
Here's the recipe for
ORANGE CARDAMOM ICE CREAM
5 large egg yolks
3/4 cup sugar
1/4 tsp salt
1 tsp ground cardamom
2 cups milk
2 1/2 cups heavy cream
Zest stripped from 1 large orange (important to use organic when zesting!)
In a bowl, whisk together the egg yolks, 1/4 cup of the sugar, the salt, and cardamom. Heat the milk, cream, orange zest, and the remaining 1/2 cup sugar in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg mixture, whisking as you pour. Return the egg-and-cream mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175* F and lightly coats the spatula. Strain the custard into a clean bowl, discarding the orange zest, and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
Enjoy....this is a new family favorite!
