Who says you can't have your ice cream and eat it too?

This fall, our family purchased a share in our very own cow, and we have been enjoying fresh, raw milk every week since. There is no comparison to the taste and purity of fresh, untouched milk from a grass-fed, free-range cow, free of antibiotics and fillers. To make matters even sweeter, this farm (located about an hour away by car) has a weekly milk delivery service where they drop it off only a few blocks from our home. Can you say convenient? :) It's been a real blessing to be able to support this local family farm and feed our family a wholesome product.

We've been enjoying our fresh milk in a variety of recipes (in addition to it's lost-standing partnership with the cereal box) but I hadn't yet incorporated it into homemade ice cream. Until now. 

Below is a very simple recipe I've enjoyed in the past -- slightly modified by my addition of coconut nectar this go around. I'm always looking for new ways to make a recipe even more body-friendly and natural, and coconut products are pretty incredible. If you don't have coconut nectar (I found mine through my local health food store) you can always substitute with agave nectar. You can also omit the vanilla bean -- I just love the extra "umph" it adds to the taste, along with the pretty black flecks it adds to the appearance. (While you have the option to use one, this recipe doesn't require an ice cream maker.) 

Naturally Sweet Vanilla Bean Ice Cream

Ingredients

• 6 egg yolks (organic, free-range eggs from a local farm - I highly suggest this since the eggs will remain raw in this recipe)
• Coconut nectar to taste (I used two tablespoons -- but I prefer it less sweet)
• 2 tablespoons vanilla extract
• One vanilla bean (seeds)
• 6 cups heavy cream (Because I ran out of our fresh raw cream, I also mixed in some Horizon organic heavy cream to reach the six cup quantity)

• Optional: a splash of organic/raw milk to make a soft serve version using an ice cream maker

Directions
Cut lengthwise on your vanilla bean to open, and then use the tip of the knife to scrape out the seeds

Separate egg yolks from the whites (I set aside the whites to use later in a recipe for dinner)

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In a mixing bowl, beat egg yolks, and then blend in cream, sweetener, vanilla extract, and your vanilla seeds.

Option one: Pour into an ice cream maker and process according to the instructions that came with the attachment. 

Option two: Pour mixture into an airtight container (I use glass) and place in the freezer. Remove from freezer after one hour and beat by hand vigorously. Return to freezer. Repeat every hour for approximately 5-6 hours (until mixture reaches solid state and can be formed into a ball using an ice cream scoop).

Serve and enjoy!
I topped mine with fresh nutmeg for a yummy holiday taste, but you can use just about anything as a flavor garnish. You can also add a variety of items to your batter to change up the flavor: melted chocolate, fresh berries, nuts, coconut, etc. Have fun and experiment!

Back to my egg whites... 
I didn't forget! In fact, I decided to use them immediately to make myself a yummy scrambled omelet! I first sauteed organic yellow onions, baby bella mushrooms, and cherry tomatoes, along with fresh, homemade sausage (from the same farm we get our milk).

Then I added my egg whites and some grated gouda.

Quick, easy, and healthy dinner. This was able to tide me over until I could sneak a taste of the ice cream setting in the freezer. ;-)