Ingredients:

• 1 cup raw whole milk
• 2 cups raw cream
• 1/2 cup raw honey or maple syrup
• 2 raw egg yolks
• 2 tbspn of Organised

Directions:

1. Place all ingredients into a blender and blend until smooth and well combined.
2. Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
3. Once completed, transfer to an airtight container and freeze until the desired consistency is reached.

Customisation Options

Sweeteners

• Raw Honey: Adds a floral sweetness and depth of flavour.
• Maple Syrup: Provides a rich, caramel-like sweetness.

Flavour Variations

Classic Vanilla Bean or Raw Cacao:

• Vanilla Bean: Use a vanilla bean pod instead of extract. Scrape the seeds and add them to the mix for a richer vanilla flavour.
• Raw Cacao: Add 1/2 cup of raw cacao powder to the base recipe for a deep, chocolatey taste.

Tropical Fruit Delight:

• Papaya & Mango: Add 1 cup of fresh or frozen (thawed) papaya and mango chunks to the base recipe before blending. This gives the ice cream a vibrant, tropical flavour.

Fruit Additions:

• Strawberry: Add 1.5 cups of fresh or frozen (thawed) strawberries for a classic strawberry ice cream.
• Blueberry: Add 1.5 cups of blueberries for a refreshing blueberry twist.

Storing Raw Milk Ice Cream

Store the ice cream in an airtight container in the freezer. For best texture, let it sit at room temperature for a few minutes before scooping.

Why Raw Milk?

Raw milk retains beneficial bacteria, vitamins, minerals, and enzymes that are often destroyed during pasteurisation. It’s nutrient-dense and supports better digestion, making it an excellent choice for homemade dairy products.