In the spring and summer months, when cows are grazing on fresh, green grass raw ice cream is a staple in our home. Unlike conventional, cloyingly sweet ice creams, this ice cream is milder in is sweetness which allows you to more fully appreciate the flavor of fresh, raw cream and milk.
really raw ice cream with wildflower honey & blackberries
Print RecipeIngredients
- 3 Cups Fresh Raw Cream from Grass-fed Cows
- 1 Cup Fresh Raw Whole Milk from Grass-fed Cows
- ½ Cup Raw Wildflower Honey
- 4 Egg Yolks from Pastured Hens
- 1 Cup Fresh Blackberries
Instructions
- Mix cream and milk together.
- Rapidly whisk in the honey and continue to whisk until the honey is fully incorporated.
- Whisk in egg yolks and continue mixing until the entire mixture is uniform.
- Pour mixture into your ice cream maker.
- Add berries.
- Mix according to your ice cream maker’s instructions.
- Place in freezer to harden.
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen](http://scontent-iad3-1.cdninstagram.com/vp/4b326398e7b2a0f4676b31aa1fcc8063/5DFD10E8/t51.2885-15/sh0.08/e35/c0.177.1440.1440a/s640x640/67109332_162645888199149_7234227701426490814_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com "[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! 💚
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
What if we don’t have a ice cream maker? Can you make this in the vitamix?
Do you recommend a particular ice cream maker, with a stainless insert? Or??
[…] Whether it’s a dairy-free recipe like this one, or Jenny’s Vanilla and Fresh Mint Ice Cream, Really Raw Ice Cream with Honey and Berries, or a daring olive oil ice cream – we all should be able to revel in a lovely treat of ice […]