Peanut Butter Chocolate Chip Ice Cream ~Raw Milk~
At Resonance Dairy and Homestead, we eat a lot of ice cream. Ice cream made with the correct ingredients is a very healthy treat. It is also simple and fast to make. I prefer ice cream with raw ingredients so I don’t start with a cooked custard. That saves a lot of time and makes it more nutritious since the raw cream has not been pasteurized, and the eggs are raw also. Everyone has their own comfort level with raw eggs. Because these eggs are the freshest eggs from our own happy chickens, we have no concerns about eating them raw.
It is important to blend the eggs, sugar, salt until thick and creamy before adding the rest of the ingredients. This helps your ice cream be creamy without cooking up a custard first. I like to make my ice cream base a few hours before freezing it so that I can put it into the fridge and chill. This make if freeze faster and also get super thick. We use the Cusinart Ice Cream Freezer with the canister that is prefrozen.
Peanut Butter Chocolate Chip Ice Cream
Ingredients
- 4 eggs
- 1/2 cup organic sugar
- 3/4 tsp salt
- 6 TBLS Peanut Butter Powder
- 1 tsp Vanilla
- 5 cups raw cream
Directions
- Put the 4 eggs, sugar and salt into the blender. Blend on medium/low for 2-3 minutes until the eggs are a pale yellow and thick.
- Add the peanut powder and vanilla and blend again until incorporated.
- Add the cream. Blend just enough to mix.
- This can so straight into the frozen canister of you ice cream freezer or you can place the mixture in the fridge to chill until you are ready to make the icecream.
- Follow the directions of your ice cream freezer.
- Roughly chop the chocolate chips and when the ice cream is frozen mix in the chocolate chips before serving.
