We have been making our own ice cream for roughly two weeks now and I haven’t put on any extra weight. This tremendously empirical and non-scientific test is still in progress. I’m confident in reporting that our little experiment will be long running. Just think, I could have applied for a grant and had the government support my sweet tooth.

By the way, we are using raw organic cream, raw colostrum (cows make colostrum before they make milk; it’s good stuff), raw organic agave, two organic egg yolks and organic vanilla extract. We made blackberry ice cream by smashing organic blackberries, pressing the juice through a strainer to remove the seeds, and pouring the juice into the mixture. We also used organic orange extract to make orange flavored ice cream. But we seem to be gravitating to vanilla.

It takes about forty-five minutes to make at the most. We use a simple ice cream machine that you just turn on and taste test until you have it to the creamy smooth texture that we want. It’s so easy that you could teach your children to do it. I’m sure they’d be for it.

It’s really rather satisfying. You don’t have this "craving" for more. But, if you do, chances are that it won’t be too troublesome — more like wholesome if you ask me. The cream is already naturally sweet, so you don’t have to use much agave. I still add a lot.

We are making ice cream every three or four days and it’s fun!

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8 Comments for "Organic Ice Cream Update"

  1. Diane Vigil

    The thing I like most about it (and the organic ice milk) is that, unlike most store-bought ice cream, it’s food: essentially milk and a little egg, without preservatives or anything else. And, substituting agave for honey or sugar means that you don’t get that sugar rush-and-crash thing.

  2. George Vigil

    Exactly! It’s good for you. It doesn’t take long to make and it has all the nutrients still in the cream and milk. A great treat!

  3. Lynn Cameron

    Ice Cream has an invisible ingredient that is so essential, it would be a solid frozen block and totally unpalatable without it. It is air, and all ice cream has some amount of it.
    Most commercial ice creams are half air, 50% being the legal limit. The highest quality of ice cream has the smallest amount of air and is the costliest to make. After all, what is cheaper – air or fresh cream? They call air, overrun, and it’s stirred into the ice cream during the freezing process. You can control the amount of overrun in your own homemade ice cream by overfilling the freezer canister so you won’t have more than 25% air whipped into your ice cream.

  4. Anna

    I’ve been making ice cream occasionally for the past two years or so. I also had the “hard as rock” problem that many people cite about stored homemade ice cream. I don’t sweeten mine much (& commercial ice creams are much too sweet for me), but I usually use Grade B maple syrup (though I have experimented with other sweeteners).

    Lynn is absolutely right that commercial ice cream, especially the really cheap ones, have a lot of air incorporated into the product (as well as additives that keep it soft).

    My ice cream device is a freezer bowl acccessory for my Kitchenaid stand mixer (no extra machine base to store). It is supposed to hold up to 2 quarts of ice cream, but I found that recipes for even a quart often overflowed before the ice cream was done (reached when the gear slips for soft serve consistency). So I can’t overfill my freezer bowl to control overrun.

    Then when I store the ice cream in the freezer, it is hard as a rock a day later (my big freezer is extra cold, though). I can’t tell you how many times I put it in the fridge of on the counter to soften, then forgot about it and had liquid again.

    So I started whipping about half the heavy cream first, to a soft peak stage, then folding it into the rest of the ice cream ingredients before starting the machine. It is lighter with all that air, but it freezes a bit faster, before it overflows the freezer bowl, and it is much easier to scoop right from the freezer on later days.

  5. Diane Vigil

    Anna, that is a terrific tip for making softer ice cream; we’ll try it here.

    I’ve noticed, too, that when the cream is *very* thick (and hard to pour) that it comes out tasting kind of quot;dry" somehow.

    I’d read about commercial ice cream makers, but hadn’t really found one yet (and I believe they’re pretty expensive). At any rate, the idea I got (from reading reviews at Amazon.com) was that when the ice cream freezes fast, it’s not so rock-hard. But we’ll be happy just to whip some air into half the cream. Thanks.

    Lastly, I wouldn’t mind so much using maple syrup (which would make every batch taste maple-y), but it kind of jacks me up a bit too much. Wasn’t crazy about Stevia. And so, the agave.

  6. Anna

    I’m curious, how much of the agave do you use? When it was first recommended to me, I tried it and used the recommended recipe and the stated amount but the ice cream was so sweet I couldn’t eat it. I made an unsweetened batch and mixed it. I guess he likes really sweet ice cream and I don’t. My sweet tooth, while still there, is greatly diminished these days. 55% cocoa solid chocolate is now bordering on toow sweet for me and my preference is for 70%+, my favorite being 88%. My sweet receptors must be very sensitive now that they aren’t inundated with sugars the past few years.

    You’ve probably heard through Lynn or Kelly that I am not a fan of agave syrup because of the high fructose % and the potential for cellular damage and insulin resistance from a lot of concentrated fructose. But I think perhaps the bigger problem is people just thinking that super sweet tastes every day and all day from any sweetener is A-ok. I think we can agree on that not being that not being good for anyone.

    By the way, I’ve been reading around your site and enjoy it very much. Great topics and good insight. Hope you don’t mind me being so chatty.

  7. Diane Vigil

    That’s a good question. My theory on agave usage (actually, on the use of any sweetener) is to use only as much as it takes to make it as sweet as you like. As you noted, agave is pretty darned sweet (which we noticed the first time we made ice cream — yow!), so we don’t need to use nearly so much. In any case, we don’t replace X cups of sugar in recipes with the same amount of agave. I fear that would leave me grinning (or is that grimmacing?) like the Cheshire Cat.

    But that may contribute to the rock-hardness of the ice cream. <grin> We’re going to try your method on the next batch.

    And I agree that, if you don’t inundate yourself with sugar or sweetness, you don’t seem to “need” as much.

    Yes, we’d heard from Kelly, who initially pointed us to your post(s) at her site.

    For me, we’ve gone (over a period of decades) from sugar to brown sugar to honey to (a very short lived) maple syrup to agave. I’ve found the agave gives me less of the “sugar high/low” effect, and so it works for me, although I probably don’t eat that much of it.

    What I can say, though, is that going all-organic has had a profound effect on me. Although it’s not as if one day I had one all-organic meal and felt spectacular, but rather that, after eating all-organic over a period of a few weeks, I noticed I felt much better. Mind you, I wasn’t feeling what I’d call "bad" prior to that, but I did feel much better. Also, our agave is organic, but it may be a matter of “how much is too much” and, perhaps, not going crazy with it.

    And thanks for the compliments. Actually, this site is as much for whoever reads it as it is for us — and we welcome your input, knowledge and your presence. We’ve tried to start it from the ground up with basic information and are building on that, so your participation is very welcome.

  8. Lynn Cameron

    Well, here’s something interesting about making ice cream. The way I have understood the chemistry of it just recently is that first, it’s watery liquid attempting to make an emulsion (mix) with the butterfat in the cream – all but impossible without the presence of heat to “melt” the fat. This makes it custard and not ICED cream.

    Some recipes say to cook the milk with egg yolks and sugar prior to making. This results in frozen custard, not true ice cream. The incorporation of air is why Anna’s whipping works to lighten it, of course.

    But, the real magic of good ice cream has to do with electricity. Yep, the paddle moves not just to incorporate air but to stir the molecules of fat in a rhythmic spiral as the temperature drops in the canister. The temperature drops at just the right pace through the action of the crystal salt on the ice. As the ice melts into salt water, an electrical charge is released that acts upon the molecules of the spiraling cream. This changes the polarity and allows close adhesion – emulsification. Abracadabra – ambrosia.

    I wonder if this could be why folks always insist that “hand-cranked” ice cream is the finest? Could the electric motor turning the paddle on my own unit be interfering subtly with the salt water induced emulsion magic? Ice cream isn’t the only modern food to have gone down in value and up in price, but it might be the biggest taste tragedy!

    And just why does this chemical reaction take place mostly and so deliciously in the milk from ruminant (grazing) animals? Might there be something extra special in this food source? And you thought they just stood around all day: http://www.raw-milk-facts.com/about_cows.html

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