Homemade ice cream is one of my favorite desserts. Ice cream can be a nutrient dense treat too! Made with cream from pasture raised cows, egg yolks from pasture raised hens, gelatin (healing to the digestive system) and raw honey, this ice cream is full of nutrients like vitamins A, D, E and K. According to Mr. Stone, ice cream is almost as nutritious as mother milk! 🙂
Why Cultured Cream? I love crème fraîche! It’s flavors are far superior to any sour cream I’ve ever tasted and it is full of healthy bacteria for gut health. Cultured dairy is also easier to digest and is friendly to those on the GAPS diet.
Cultured Vanilla Ice Cream
- 3 cups crème fraîche*
- 5 egg yolks
- 1/2 – 3/4 cup raw honey
- 1/2 tablespoon
vanilla extract - 1 teaspoon grass fed gelatin
- 3 tablespoons water, divided
*Crème fraîche can be made easily with fresh cream and buttermilk. Mix 3 cups of cream with 1/4 cup of quality buttermilk (or quality store-bought crème fraîche). Cover with a lid and place in warm place (I use my dehydrator). Leave for 24 hours or until cream is thick.
Mix 1 tablespoon of cold water with gelatin. Let sit for 5 minutes. Heat remaining water to a boil. Take off heat and mix in the gelatin. Stir until gelatin is dissolved.
Mix all ingredients together until smooth and place in refrigerator for a few hours. Once mixture is cool follow the instructions on your ice cream maker to make your ice cream.
I have this ice cream maker from Hamilton Beach
and I LOVE it!
So does my daughter 🙂
Cultured Vanilla Ice Cream
Ingredients
- 3 cups crème fraîche
- 5 egg yolks
- 1/2 – 3/4 cup raw honey
- 1/2 tablespoon vanilla
- 1 teaspoon gelatin
- 3 tablespoons water, divided
Instructions
- To make homemade crème fraîche: Mix 3 cups of cream with 1/4 cup of quality buttermilk (or quality store-bought crème fraîche). Cover with a lid and place in warm place (I use my dehydrator). Leave for 24 hours or until cream is thick.
- Mix all ingredients together until smooth and place in refrigerator for a few hours.
- Once mixture is cool follow the instructions on your ice cream maker to make your ice cream.
I know this is an old post, but you reculture the crime fraiche like you can yogurt? Thanks!
thank you!!! finally I can eat ice cream (I hope!) I can eat my own fermented yogurt and sour cream but cant seem to tolerate ice cream….was asking if there was some way to fermented ice cream…and you apparently have done it!! I’ll give it a try and see if it works!! Would my sour cream be a decent alternative to the creme fraiche sine I’d have it on hand?
Hi Tiffany,
We will just love your Vanilla Ice Cream, it looks wonderful! Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I might try to make the crème fraîche. I guess i could make some more butter to get the buttermilk?— too bad I used up the stuff i already had. I usually make ice cream with eggs, cream and milk, why do you use the gelatin? Is it a health thing or do you think it adds to the texture because I will probably leave it out. I have half a gallon of cream I need to use up so I think ice cream is definitely in order this weekend. Saw this post on Freaky Friday.
I once tried making cultured vanilla ice cream with kefir — it was awful! But this sounds more like frozen yogurt. I will have to give it a try! Thanks for sharing!
I’ve been looking for an ice cream recipes that uses gelatin and egg yolks to thicken it! I am going to try this recipe with homemade yogurt cream (making 24-hour yogurt with heavy cream).
Hope you like it Lauren! Good to know you can make this with yogurt cream 🙂