4cupsRaw Milk/Cream from an unshaken gallon jar of whole raw, milk with creamline still at the top
¾cuporganic cane sugaror sugar of choice
1tablespoonvanillapull out the good stuff if you have it!
4egg yolks (optional)
1tablespooninstant coffee
Instructions
In a big glass measuring cup, gently pour in 4 cups of cream/milk (without stirring it first). This gives you mostly cream with some milk as well.
In a small bowl, beat egg yolks. Add to the milk.
Whisk in sugar, coffee, and vanilla until sugar is dissolved, about 15 seconds.
Immediately pour into your ice cream maker (my "freezer bowl" lives in the freezer awaiting ice cream making!) If for some reason you are side tracked and your cream/milk mixture OR your freezer bowl sits out for more than 15 minutes, re-chill them before proceeding or you'll have runny ice cream.
Churn to your ice cream maker's specifications- mine is 30 minutes.
When it's done, immediately enjoy, or scoop into freezer safe containers and freeze until ready.
Notes
Makes 2 quarts.
If you don't have raw milk, you can use 2 cups whole milk and 2 cups heavy whipping cream.