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Raw, unsweetened ice cream, anyone?

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  • Raw, unsweetened ice cream, anyone?

    Hello Primal folks!

    I just picked up a gallon of fresh, raw, grass-fed cream yesterday--so wonderful and sweet on the new spring grass that I want to do something with it before culturing the majority for butter. If I start pouring it into a glass I'm gonna down a whole quart... so I figured I'd make some plain, sweet-cream ice cream with it, and save it for a treat at some point when I have a jones on for dessert.

    The Ben & Jerry's original sweet cream base just calls for cream, eggs, and sugar. I figured I'd use a couple (ultra-rich) duck eggs and just leave out the sugar. Anyone tried this? The actual recipe book doesn't call for cooking the base, but most sites online recommend it be cooked. Does anyone know if this is done for any reason other than food safety (ie custard texture, or whatever)?

    Also, just for a chuckle, here's a recipe I found while poking around for raw/primal ice cream advice: Raw Ice Cream --slippery elm? We use that as an anti-diarrheal medication when the dog has a runny butt ><
    “Falconry is not a hobby or an amusement; it is a rage. You eat and drink it, sleep it and think it. You tremble to write of it, even in recollection. It is as King James the First remarked, an extreme stirrer up of passions.” --T.H. White, The Godstone and the Blackymor

    "The world must be all fucked up when men travel first class and literature goes as freight."
    - Gabriel Garcia Marquez, One Hundred Years of Solitude

  • #2
    I've read that if you don't cook the eggs, you will end up with frozen egg lumps, or a lumpy base. Frozen scrambled eggs, yum *sarcasm*

    my fave raw primal ice cream is to just toss some coconut milk in my ninja with frozen fruit. Whiz it up into ice cream!
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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    • #3
      Our favorite ice cream is just fresh cream and frozen fruit put through the processor. I think you would be able to use raw egg if it was whipped to a foam first, but don't quote me on that
      junebu8's journ@l

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      • #4
        I'm still wanting to make that chocolate banana rum ice cream: no sugar, made with coconut milk so no dairy, and 100% pure awesome sounding.
        Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
        My Latest Journal

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        • #5
          Originally posted by Dr. Bork Bork View Post
          I've read that if you don't cook the eggs, you will end up with frozen egg lumps, or a lumpy base. Frozen scrambled eggs, yum *sarcasm*

          my fave raw primal ice cream is to just toss some coconut milk in my ninja with frozen fruit. Whiz it up into ice cream!
          Hmm. Do they separate out from the cream...?

          ETA: the internetz has spoken--sounds like raw eggs are the way it was always done up until the scourge of industrial eggs and accompanying food safety concerns. Raw cream and raw pasture-raised duck eggs it is. Think I'll throw in a handful of cacao nibs, too!
          Last edited by mixie; 05-03-2011, 10:24 AM.
          “Falconry is not a hobby or an amusement; it is a rage. You eat and drink it, sleep it and think it. You tremble to write of it, even in recollection. It is as King James the First remarked, an extreme stirrer up of passions.” --T.H. White, The Godstone and the Blackymor

          "The world must be all fucked up when men travel first class and literature goes as freight."
          - Gabriel Garcia Marquez, One Hundred Years of Solitude

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          • #6
            Originally posted by naiadknight View Post
            I'm still wanting to make that chocolate banana rum ice cream: no sugar, made with coconut milk so no dairy, and 100% pure awesome sounding.
            That sounds awesome, do you have a link?
            For lots of tasty recipes, check out my blog -http://lifeasadreger.wordpress.com/

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            • #7
              Add vanilla if you have it! MMMMMMMMMMMMMMMM! For raw egg ice cream if you whip the egg whites a bit apparently it gives a better consistancy.
              The more I see the less I know for sure.
              -John Lennon

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              • #8
                It's also possible to whip the whole egg, although it won't get nearly as fluffy as just whites. To do this, just slightly warm the eggs in a double boiler, stirring constantly. Once they are just warm to the touch, start whipping.
                “Whether you think you can, or think you can’t — you’re right.” ~ Henry Ford

                My primal journal

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                • #9
                  Originally posted by lil_earthmomma View Post
                  Add vanilla if you have it! MMMMMMMMMMMMMMMM! For raw egg ice cream if you whip the egg whites a bit apparently it gives a better consistancy.
                  No extract, but I do have a few vanilla beans... maybe I'll scrape one of those bad boys into it =)
                  “Falconry is not a hobby or an amusement; it is a rage. You eat and drink it, sleep it and think it. You tremble to write of it, even in recollection. It is as King James the First remarked, an extreme stirrer up of passions.” --T.H. White, The Godstone and the Blackymor

                  "The world must be all fucked up when men travel first class and literature goes as freight."
                  - Gabriel Garcia Marquez, One Hundred Years of Solitude

                  Comment


                  • #10
                    Originally posted by mixie View Post
                    No extract, but I do have a few vanilla beans... maybe I'll scrape one of those bad boys into it =)

                    Yeah, mixie! You are talkin' my raw, whole foods crack-a-lackin language!!
                    --Trish (Bork)
                    TROPICAL TRADITIONS REFERRAL # 7625207
                    http://pregnantdiabetic.blogspot.com
                    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                    • #11
                      Hmmm.

                      I've read that when you heat eggs, the proteins are denatured and clump together which is why custard thickens at a certain point when heated, which is exactly what you want if you were making custard.

                      I'm struggling to think of a reason why this is desirable for an icecream mixture though - ice-cream isn't frozen custard. In a completely non-scientific way, I would think that the thicker the original ice cream mix, the harder it would be to stop crystallization occurring, which is why ice-cream is stirred as it freezes. I reckon you're more likely to end up with frozen scrambled egg texture if you heat them first....


                      I think the eggs are probably included in ice-cream to add richness rather than any texture or structure. In which case I'd go raw.

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                      • #12
                        Originally posted by lead352 View Post
                        Hmmm.

                        I've read that when you heat eggs, the proteins are denatured and clump together which is why custard thickens at a certain point when heated, which is exactly what you want if you were making custard.

                        I'm struggling to think of a reason why this is desirable for an icecream mixture though - ice-cream isn't frozen custard. In a completely non-scientific way, I would think that the thicker the original ice cream mix, the harder it would be to stop crystallization occurring, which is why ice-cream is stirred as it freezes. I reckon you're more likely to end up with frozen scrambled egg texture if you heat them first....


                        I think the eggs are probably included in ice-cream to add richness rather than any texture or structure. In which case I'd go raw.


                        I can't discuss this scientifically, but having made homemade ice cream several times (raw and heated prior) there's not much difference in texture, if any at all. When you "cook" the eggs for the custard base, you heat the mixture slowly and for a good while until the mixture thickens enough to coat the back of a spoon and leave a trail if you wipe your finger across it. Nothing scrambled egg about it.

                        Still, if you'd rather go raw, nothing wrong with that. I just wanted to be sure you understood the process.
                        Last edited by jqbancroft; 05-03-2011, 03:23 PM.

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                        • #13
                          You guys! You guys! OMG you guys! This stuff is f*kin WONDEROUS. Just fresh sweet cream, duck eggs, cacao nibs, and the scraped contents of a vanilla bean. No prob with the raw eggs--I checked another old ice cream recipe book, and all recipes in there were raw too.
                          I shaved about a half teaspoon of black slab sugar over it for a garnish, and thanked Og for primal living =)

                          Thumbs up!
                          “Falconry is not a hobby or an amusement; it is a rage. You eat and drink it, sleep it and think it. You tremble to write of it, even in recollection. It is as King James the First remarked, an extreme stirrer up of passions.” --T.H. White, The Godstone and the Blackymor

                          "The world must be all fucked up when men travel first class and literature goes as freight."
                          - Gabriel Garcia Marquez, One Hundred Years of Solitude

                          Comment


                          • #14
                            Originally posted by mixie View Post
                            You guys! You guys! OMG you guys! This stuff is f*kin WONDEROUS. Just fresh sweet cream, duck eggs, cacao nibs, and the scraped contents of a vanilla bean. No prob with the raw eggs--I checked another old ice cream recipe book, and all recipes in there were raw too.
                            I shaved about a half teaspoon of black slab sugar over it for a garnish, and thanked Og for primal living =)

                            Thumbs up!
                            What in sweet groks name is black slab sugar? It sounds wonderous. So does your ice cream.
                            Last edited by lil_earthmomma; 05-03-2011, 05:53 PM.
                            The more I see the less I know for sure.
                            -John Lennon

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                            • #15
                              cuz mixie is wonderous! <3
                              --Trish (Bork)
                              TROPICAL TRADITIONS REFERRAL # 7625207
                              http://pregnantdiabetic.blogspot.com
                              FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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