Aww, sweet simple vanilla bean ice cream.
I love you. I love you by yourself, with berries, I love you à la mode on top of cakes and pies, with sauce, with toppings, on cold days, on warm days, before dinner, after dinner, really, I just love you.
That would be the love letter I would write to this extraordinarily beautiful dessert that can stand alone or complement so many other foods.
Oh, and did I mention it’s raw?! That’s right, this recipe uses raw dairy for maximum health benefit. Make sure to use raw cream and fresh eggs from clean, healthy pastured animals from farms that you trust. Because this recipe calls for raw cream and eggs it may not be for everyone but if you have access to raw cream and fresh eggs then you should really give it a go!
Preparing Vanilla Bean Ice Cream
Recipe yields 2 quarts.
I use a KitchenAid mixer with an ice cream attachment for my ice cream and I’ve always liked the way it comes out. The mixer churns the ice cream slowly for a smooth, fluffy, melt-in-your-mouth result. The ice cream attachment has several parts including a bowl that gets frozen beforehand. So start by freezing the bowl for 24 hours prior to making this recipe, or follow your ice cream maker’s instructions.
Add the cream, egg yolks, and maple syrup to your blender.
With a paring knife slit the vanilla bean down one side and open it to reveal the tiny seeds inside. Using the back of your knife scrape the seed out in one stroke starting from the tip down. Add the seed to the blender.
Blend all the ingredients on low for 1 to 2 minutes. The ice cream base is done.
Follow your ice cream maker’s instructions for freezing.
Pro Tip: Freeze a large glass storage container to transfer the ice cream to right when it’s done. That way you will have much less melt during transfer, resulting in better texture.
Raw Vanilla Bean Ice Cream
This vanilla bean ice cream is only four wholesome nourishing ingredients. It's made with raw eggs and cream and sweetened with pure maple syrup.
Ingredients
- 3 cups heavy raw cream
- 5 raw egg yolks
- 2/3 cup maple syrup
- 1/2 large vanilla bean
Instructions
- I use a KitchenAid mixer with an ice cream attachment for my ice cream and I've always liked the way it comes out. The mixer churns the ice cream slowly for a smooth, fluffy, melt-in-your-mouth result. The ice cream attachment has several parts including a bowl that gets frozen beforehand. So start by freezing the bowl for 24 hours prior to making this recipe, or follow your ice cream maker's instructions.
- Add the cream, egg yolks, and maple syrup to your blender.
- With a paring knife slit the vanilla bean down one side and open it to reveal the tiny seeds inside. Using the back of your knife scrape the seed out in one stroke starting from the tip down. Add the seed to the blender.
- Blend all the ingredients on low for 1 to 2 minutes. The ice cream base is done.
- Follow your ice cream maker's instructions for freezing.
Notes
Pro Tip: Freeze a large glass storage container to transfer the ice cream into right when it's done. That way you will have much less melt during transfer, resulting in better texture.