Traditional Ice Cream
A healthy treat from long ago times.
This is a perfect Practical Life project for even the youngest of children. The process of churning and tasting the ice cream provides a true Montessori feedback loop!
You can use any sweetener and salt, of course, but these are my favorites.
Maple syrup: Simmer until the syrup has thickened, reducing the initial syrup by about 1/4, to use in the mix.
Commercial ice cream uses tons of processed sugar and additives in order to create cheap, bulk product. I find that a lot of new mothers and children crave ice cream, so I wonder if this is due to a need for the basic nutrients that traditional ice cream provides.
Two basic ways to make ice cream:
Churn ingredients without making a custard (great for egg-free recipes)
Boil a custard mix to churn (requires a thickener for no-egg)
Regarding the benefits of raw milk, you can decide if you want to use the milk raw or steam (the pasteurization point is low) it at home. I buy raw milk from a single farm (Dutch Meadows) because it is cleaner than sourcing commerical product, and they raise 100% grass fed Dutch Belt cows for A2A2 milk. The recipe above can be made with heated (then cooled) milk and cream, too.
Happy eating!