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Organic Ice CreamI’d wondered (before we got our ice cream maker) just how to make organic ice cream. Given that you have a method of making ice cream — that is, turning ingredients into ice cream — it’s not difficult at all. The main issue is getting the organic ingredients.

We’ve been using organic ingredients to make our ice cream — which includes agave as a sweetener (see my article entitled Organic Agave: the honey substitute). I have to say that it’s just delicious. Of course, you could use honey instead or –gasp!– sugar; it’s your choice and we’re not here to dictate what anyone can eat. I will say that, if you use agave, you won’t feel the need for sugar.

Organic Vanilla Ice Cream Recipe

Amount Ingredients
2 cups organic cream or colostrum
1 cup organic milk
To taste organic agave (sweetener)
To taste organic vanilla
2 organic egg yolks (optional)

Put ingredients in a bowl; whisk to mix, pour into ice cream maker, turn on for 25 minutes (to taste), and you’re done.

There are also ice cream recipes that require cooking; my understanding is that they make smoother ice cream — but the recipe above is pretty darned smooth, and some of the best ice cream I’ve ever tasted.

It strikes me that, if you wish to add fruit flavors, extracting the juice from the fruit and adding it to the ice cream maker in the last few minutes would do it.

Enjoy!

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31 Comments for "How to make organic ice cream"

  1. Diane Vigil

    Okay; we’ve now made some delicious organic strawberry ice cream:

    • blend 5-6 large organic strawberries
    • strain through a strainer to remove the little seeds
    • pour the resulting thick liquid into the ice cream mix above

    and -presto!- excellent organic strawberry ice cream.

    I’m thinking the same could be done with the Organic Ice Milk recipe and orange juice or even grapefruit (for a nice palate cleanser).

  2. Lynn Cameron

    Hi Diane,

    Present day ice cream lovers have some famous company – the Roman emperor, Nero had snow fetched from the mountains; Marco Polo brought a formula back from China; 17th Century King Charles I forbade his cooks from divulging the recipe to the peasantry; George Washington kept two silver pots especially for ice cream; and Dolly Madison served it at the White House.

    When ice cream was first marketed in 1851, they thought all you needed was raw milk, fresh eggs, cream, sweetness and natural flavors. Today the commercial confection known as ice cream typically contains skim milk, two kinds of refined sugar, whey (a by-product of cheese production), mono-and diglycerides, polysorbate 80 (wood pulp treated with sulfuric acid), chemical flavors like vanillin, chemical colors, and carrageenin … for starters.

    No matter what recipe you use to make your own, consider it a super health food compared to the expensive, though tasty, poison found in most stores.

    Lynn

  3. Diane Vigil

    Yow. Gimme some of that polysorbate 80! Just kidding.

    Yes, the ice cream we’re making is much healthier, and tastes at least as good as regular ice cream — even the organic ones. Thanks for pushing us into this. :)

  4. Diane Vigil

    One of the things I like about our organic ice cream is that it’s clean and healthy. There’s no having to justify eating something containing chemicals and who knows what. After all, all we’re eating is organic cream and organic milk and a bit of organic flavorings. The body seems to welcome it, as it’s just good, clean … food.

  5. Lynn Cameron

    Yesterday I made the smoothest, most delicious homemade ice cream confection ever. I left my small cream separator at the farm where I get my organic raw milk, and the farmer’s youngest son sent 8 gallons of fresh milk through it to gift me with just about a quart of cream so thick it needed to be warmed to make the ice cream mixture. I took the basics of my recipe from my 1987 version of Ben and Jerry’s Homemade Ice Cream & Dessert Book.
    I whisked together: 3 cups raw cream (36%+ butterfat) with 1 cup whole raw milk. Into it I added a bowl of 2 large duck eggs beaten with 2 Tbls. homemade vanilla extract and 1/2 cup pure maple syrup, chilled it for 24 hours and made ice cream in my inexpensive electric unit using the old-fashioned ice/salt method. It takes about half an hour and then needs to prove up for a couple hours to harden.

  6. Lynn Cameron

    I just found out what polysorbate 80 substitutes for in commercial ice cream – the eggs. It seems that whole eggs act as an emulsifying agent to suspend the butterfat particles so it doesn’t end up as little clumps of actual butter in your cold creamy confection. Eggs also add texture and improve its whipping ability plus they make it hold up better in the freezer. Sure, like we’re all going to store it! Better to eat it all up right away. I’m taking no chances.

  7. George Vigil

    I’m experimenting. Mainly with using too much sweet, on purpose. None of the ice cream I make lasts very long. The cream we use is so thick, you have to squeeze it out of the container. I only use half at a time, it’s so thick, so I can make it stretch and thus am “forced” to make twice as much and lasts half as long. I’m going for the maple syrup next time I go to the store.

  8. Diane Vigil

    LOL! Yes, eat it right away. Sounds delicious. A woman after my own heart.

    I’m curious about the cream separator; no doubt we’ll talk about that. And … I’m off to order the Ben & Jerry’s book.

  9. George Vigil

    We’ve been eating organic ice cream for months now. We’ve been using organic cream and milk from Organic Pastures. And as much as I don’t want to say this, I must. I must! When we use cream, we put on weight. When we use milk, we don’t put on weight. This saddens me to the depths near apathy that we cannot use cream.

    And seeing that Organic Pastures is so fantastically tasty, and the ice CREAM is so soft and I personally feel better or healthier, it’s too bad that it PUTS weight on my wife and me.

    Now I know this wouldn’t have ANYTHING to do with the quantity of ice CREAM that we eat. It can’t be! But we eat (okay we pig out) on ice milk too and we don’t put on the weight. There! I’ve said it! We either cut down on the consumption of ice CREAM or we continue to pig out on ice milk. Such a fun problem.

  10. Diane Vigil

    I agree; the cream actually contributes to a sense of well-being; I feel healthier. Unfortunately, it’s not something I can eat all the time without running into weight problems. But, hey — now we know. :)

    Luckily, the Organic Ice Milk is just about as tasty — just not so creamy.

  11. Anna

    I love the Ben & Jerry’s ice cream book, too. Most of the time I just make the plain #1 cream base with 1/2 the sugar. If I don’t make vanilla, I add flavor with either very strong espresso (my favorite flavor), fresh seasonal fruit, or ginger. Another favorite is very, very dark chocolate bits with cherries, like Cherry Garcia.

    I actually find that my weight is more even if I used lots of cream and less milk, since heavy cream generally doesn’t raise insulin levels and milk can (lactose and some protein which can be converted to glucose). Since I keep my total sugar and starch intake low, I need that fat to burn for energy. If my insulin levels are not elevated from sugar and starch, then my fat cells can release stored energy, too. The fat cells won’t give up stored fat to burn for fuel (or weight loss) in the presence of insulin.

    I also sometimes use full fat coconut milk instead of the milk. That is a nice change.

  12. Diane Vigil

    Thanks, Anna. I’d read about the Ben & Jerry’s Ice Cream book — maybe we’ll try it.

    We’ve been doing a plain cream with egg yolks ice cream (no cooking of the base). And I’ve on occasion poured a bit of organic coffee over it (pre-made coffee, not ground coffee) — delicious, if more than a little stimulating. <grin> For yours, are you making the espresso first, or are you using ground coffee?

  13. Anna

    Hi Diane,

    We have an espresso machine, so I usually make a double or triple shot* and cool it, then add it to the ice cream base before freezing. I have somtimes ground beans in the grinder and added those to the ice cream base, but we all agreed we don’t really like the little black gritty dots in our teeth after eating it :-). Tastes great, though.

    *A shot of espresso uses the same amount of grounds as a cup of American-strength coffee, it just has less water. It actually has less caffeine, because the Arabica beans have less caffeine than the cheaper Robusta beans used for “supermarket” coffee, and the action of the steam being forced through the grounds under pressure means less transfer of the caffeine to the final espresso. Even so, we like our espresso (tiny cups) and Cafe Americano (shot or two of espresso in a regular cup of hot water) a lot! (especially my husband) so we usually use a 50-50% mix of regular and decaf beans to cut down on the caffeine. At night we use decaf. More than you need to know about our espresso, no doubt.

    You could also make a little strong coffee syrup with freeze dried coffee and water.

    I love ice cream with a shot of hot espresso over it, with another a shot of heavy cream. We also like just heavy cream over ice cream, especially with chopped fresh fruit. My son especially likes that, because the cream freezes on the ice cream. Local strawberries have just come into season and our CSA box has included some, so ice cream with strawberries & cream has been our dessert several nights this week.

    Also, anyone who likes to make sundaes or add whipped cream to fruit and desserts might enjoy one of my other favorite gadgets – an iSi cream whipper. It is a metal bottle (holds half the volume with heavy cream), a dispenser top, and a nitrous oxide gas charger attachment. The nitrous oxide is the propellant and keeps the cream fresh longer because it displaces the air, the cream is easy to dispense in small amounts (as opposed to whipping a large amount in a bowl for one or two desserts), and it is just real cream and whatever sweetener you choose (I don’t), unlike the disposable “light” and non-dairy whipped toppings from the grocoery store. A quick shot of real whipped makes just about anything into a great dessert. My son likes it on pancakes, yogurt, fruit, and of course, ice cream.

  14. Diane Vigil

    Hi, Anna. Some good tips there. I agree about the black gritty dots; when we add berries (strawberries or raspberries) in the ice cream, I strain them through a sieve before adding to the ice cream ingredients. I mean, half the point of ice cream is the texture, which rather precludes the idea of little pebbles strewn throughout.

    Speaking of American-strength coffee, I was once advised most seriously by an Israeli friend that my coffee tasted "like water". His instruction: one heaping scoop of coffee for each cup of water … and this is for regular coffee, not espresso. I dutifully complied, but since I wasn’t used to it -wow!- that was one little caffeine bomb! Truth be told, I like my coffee all day, but it’s much weaker than that. However, it sounds like espresso drinkers will think nothing of it. <grin>

    You know, we don’t shop at regular supermarkets — we’re lucky enough to live in an area (Los Angeles) with a relatively large number of organic stores and some local farmers, a few of whom are certified organic. So I’m thinking that using organic coffee might be even better; ditto for the non-dairy grocery store whipped toppings — I suspect that you could make something healthier, and even tastier, with cream and some good ingredients.

    Two days ago when we were in Santa Monica (Los Angeles, down by the beach), we stopped into a little fancy coffee shop/bakery place where I had black coffee and ate part of a pastry. Probably due to the fact that I am no longer used to non-organic food, I felt the after-effects (slightly burning stomach, a bit of malaise) for a couple of days. That was something that I could do without.

    Thing is, I think that, while we’re trying to nourish the body with stuff that also tastes good, it’s important to ensure we have good, clean ingredients. While I can’t speak for anyone else, as the years go by, our bodies seem less tolerant of all the “junk” that goes into regular food — which I never would have realized had I not stopped eating supermarket food. And "organic food" is just food raised without all the pesticides, herbicides, toxins, hormones and other stuff that shouldn’t be anywhere near it anyway — that is, organic food is really regular food, and the food you find at supermarkets just isn’t. I guess the operative word would be adulterated.

    I’m also wondering about the nitrous oxide cream whipper. Does it get into (or near) the cream? While it sounds very convenient and lovely for storage purposes, I’m thinking that a container with a small pump of some kind might be healthier, especially for those who have any health issues at all:

    A colorless, sweet-tasting gas used as a mild anesthetic in dentistry and surgery. Nitrous oxide (N2O), commonly called ‘laughing gas’, was discovered in 1776 by Priestley. He inhaled the gas and noted that it caused confusion and analgesia. (From Answers.com)

    Or perhaps you’re not "into" organic food? Well, I’m not one to browbeat anyone about how they eat, and I’ve veered perilously close to that here.

    My apologies. As my grandfather used to say, "You pays your money and you takes your choice." <grin>

  15. David Tandet

    How do you do chocolate chip cookie dough ice cream? Is it as simple as getting the frozen dough and putting little globs of that sinfully rich stuff in? And how do you know the cutoff – I mean there’s some point where it’s not doing you too much good to eat that raw stuff, yummy as it is. But that Ben & Jerry’s stuff is so delicious – just a small amount tastes exquisite. My mouth’s watering for the totally homemade version!

  16. Diane Vigil

    Hi, David! Thanks for stopping by.

    Well, the truth of it is that, if you want organic chocolate chip cookie dough ice cream, you’d have to use all-organic ingredients, so that you’re not eating organic ice cream with chocolate chip cookie dough + chemicals — the kind you’d find at regular stores.

    You may be able to find chocolate chip cookie dough at your local Whole Foods or Lassen’s (it could happen, yes?). Otherwise, you’d have to make your own … but you’d probably find that it tastes far better than the usual commercial variety.

    That isn’t totally as difficult as it sounds — essentially you can take just about any recipe and make it with organic ingredients.

    I’ll say that, although I like organic food, I’m somewhat circumspect with regard to ingredients. For example, I’m not crazy about certain types of flour; I’ve had “health food” cherry pie for which the crust tasted like wet cardboard — where’s the fun in that?

    But there are decent white-ish organic flours, and then I guess you’d need some butter, perhaps some salt … and I guess you get your pick of sweeteners.

    Does that help?

  17. Savvy and Jessie

    We’re using this for a project in Health !
    Thanx 4 the recipe

  18. Diane Vigil

    Excellent. I hope you enjoy it!

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  23. Darcy

    Has anyone tried any recipes in a soft ice cream maker? I can not find any organice mixes on-line for my soft ice cream maker. Thanks!

  24. Diane Vigil

    Hi Darcy. Ours is a regular ice cream maker (cheap at $50) but the ice cream does come out fairly soft at first (until put in the freezer).

    Rather than looking for organic mixes, might you try any recipe that you find appealing, and just substitute organic ingredients? That’s what we do.

  25. Garrick

    Diane, how are you doing? I was just wondering about the recipe you posted. Where would I be able to find those ingredients you posted for the oganic ice cream?

  26. Diane Vigil

    Hi Garrick! Aren’t we up early! We get the ingredients at different places:

    - organic cream or colostrum & organic milk
    We used Organic Pastures‘ raw milk and cream, which we got at Lassen’s in the Santa Clarita Valley. You can call or visit the website to see where/when they’re delivering. (Note: we did not get raw milk at Whole Foods because it’s really pasteurized and, I believe, homogenized.)

    - organic agave (sweetener)
    - organic vanilla
    - organic egg yolks (optional)
    All the above at Whole Foods, I believe.

    Happy deliciousness. Where we are now (North Carolina), it’s illegal to sell raw milk, so that’s a real drag. :)

  27. Garrick

    Well, i’m also on the eastcoast thats why i’m up so early. I’m in Savannah, Ga., so I was trying to find some places near me that sold those products once I sent the note to you. So, raw milk is better? Do you have a business saling organic ice cream or you were just doing something different?

  28. Diane Vigil

    Ah, okay. No, we don’t have a business selling organic ice cream; we’ve just eaten organic and/or natural food for years, and we write about it.

    At any rate, we like raw milk, so that’s what we use — we feel it’s better, but that would be your choice.

    There are Whole Foods Markets in Georgia (list), but you can try any natural or organic market for your ingredients.

    Good luck!

  29. Garrick

    Thank You, and have a nice day.

  30. colleen

    I am waiting for the ice cream maker to finish. I cant wait to try this vanilla from your recipe above, although I wasnt able to get raw ingredients i will be this coming week. I was wondering though about the exact measurements for the agave and vanilla. also how much ice cream does your recipe yield. I used the quantities that my cuisinart booklet gave me just using organic ingredients. I cant wait to try other flavors like mint chocolate chip. yum!

  31. Diane Vigil

    Well, I imagine your ice cream completed already! How did it turn out?

    Had I responded sooner, I would have recommended that you use the quantities in your Cuisinart booklet, at least the first time.

    As for the quantities of agave and vanilla, I’d do those "to taste" — bearing in mind that since the agave that is liquid, it might do to use a little less liquid elsewhere (similar to switching sugar for honey in a recipe). That said, I’m not sure that’s necessary, and using an ingredient with a more "gummy" consistency may help with the overall consistency of your ice cream (otherwise, it’s kind of frozen milk).

    I hope you enjoyed it!

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