Raw milk is perfect for use in homemade ice cream because you can skim the cream that rises to the top of the milk and use in the ice cream. There is nothing that equals the fresh creaminess of raw milk and cream in homemade ice cream. Once you make ice cream with raw milk you won’t want to settle for anything else. Adding homemade ingredients to create special flavors is fun and tasty.

Things You'll Need

Combine the milk and cream in saucepan and mix well. With the paring knife, slice the vanilla beans in half lengthwise. Scrape out the inside of the beans and stir this along with the pods into the cream mixture. Over medium heat bring this mixture to a boil. Once boiling, reduce heat to low and simmer for approximately 30 minutes. Stir frequently to prevent burning.

Combine the eggs, egg yolks, and sugar in a small bowl. With the hand mixer, beat several minutes until smooth and pale yellow in color.

Remove and discard the vanilla bean pod from the milk and cream mixture. Remove one cup of the hot mixture. While mixing at low speed, slowly add the one cup of hot milk/cream to the egg mixture. Once completely combined, pour the egg mixture into the cream mixture in the sauce pan and mix thoroughly.

Cook the combined mixture at medium-low heat stirring constantly. To test for readiness, take a stainless steel spoon and dip it inside the bowl. When the mixture is thick enough to coat the spoon, it is done. Place the cooked mixture into another bowl and chill completely in the refrigerator.

Pour into a frozen cylinder and place in an electric ice cream maker, once the mixture is chilled. Plug in and follow manufacturer instructions. When ice cream is set, serve immediately.


  • Homemade frozen ice cream tends to become quite hard when stored in the freezer. For this reason, homemade ice cream is best when served and eaten immediately.