Nourishing Homemade Peach Ice Cream (using Raw Milk)
Updated: Aug 18
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Homemade Ice Cream is one of our favorite things to make! Peach ice cream is excellent during the summer months when peaches are ripening, readily available and so so good! This recipe also makes me feel good about eating ice cream as it's absolutely PACKED with nutrients and free of additives found in conventional ice cream.
Raw Milk
Raw dairy is a superfood! It’s cram-packed full of vitamins and minerals; everything a calf needs to grow and thrive in its first few months of life!
Conventional milk sold in grocery stores is usually from commercially raised cows (meaning fed grain and given hormones and antibiotics). Conventionally raised cows are not healthy animals, and so the milk they produce is not nearly as good for consumption. Milk sold in grocery stores is also pasteurized, meaning cooked to kill any harmful bacteria. However, pasteurization also removes many of the vitamins and minerals!
For example, the following nutrients are 100% present and available in raw milk but reduced in pasteurized milk:
Vitamin A is 35% reduced, vitamin C is 25-77% reduced, zinc is 70% reduced, B vitamins are 38% reduced, calcium is 21% reduced, and probiotics are completely destroyed.
When sourcing your raw milk, talk to your farmer. Make sure the cows that the milk is coming from are healthy. I always look for grass-fed cows that have not been given unnecessary antibiotics or hormones.
Nourishing Homemade Peach Ice Cream
Cook Time: 20 minutes Total Time: 1.5 - 2 hours Serving Size: 4
Tools Needed:
Cutting board
Saucepan
Strainer
Blender (Here is the one I use)
Icecream maker (Here is the one I use)
Ingredients:
3 cups of raw milk, making sure to get the cream from the top. If you have access to straight raw cream, I would recommend about a cup of raw cream and 2 cups of milk. (see notes)
5 egg yolks
2/3 cup of maple syrup
3 peaches
1 teaspoon vanilla
Instructions:
1. Dice the peaches into small cups and add to a saucepan on low heat
2. Add 1/3 cup of maple syrup to the saucepan and stir frequently for about 20 minutes, until the mixture is soft like a jam.
3. Set aside to cool in the freezer for half an hour or in the fridge for one hour or longer.
4. Once your peaches are cooled, add the remaining 1/3 cup of maple syrup and egg yolks to a blender. Blend until you have a creamy custard consistency.
5. Add the milk, peaches, and vanilla to the blender and blend until thourally combined.
6. Pour the mixture into your ice cream maker and wait until it's fully formed (about 20-30 minutes, depending on your ice cream maker).
7. Enjoy!
Notes:
Most people do not have access to straight raw cream, and instead buy whole milk from their farmer. When you get your milk, notice a line at the top of the jar or carton. this is the cream. When making this ice cream, do not shake or stir your milk, and simply pour directly into the blender, so that you get a good amount of cream.
If you look closely, you can see the cream line in this picture.
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This peach ice cream is the perfect dessert for a hot summer night! After I made the recipe for this post, my husband ate two heaping bowls! It's delicious! It's also a dessert that I feel good about eating. Using whole, high-quality foods, this recipe is nutrient-dense and free of the usual junk you find in store-bought ice cream (like artificial gums, preservatives, seed oils, and sweeteners). Food can be both nutritious and delicious!
Want to learn more? Visit my other posts for more recipes and information on ancestral eating!
