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Vanilla ice cream is a must-have for homemade sundaes, to serve with brownies, or alongside your famous pie recipe for the holidays. It is surprisingly easy to make a more nutritious version of this frozen dessert that tastes so much better than a store-bought brand.
This camel milk vanilla ice cream is rich and creamy, with the milk adding a slight sweetness that goes beautifully with maple syrup and vanilla. The egg yolks give this sweet treat a smooth texture and beautiful off-white color.
The ice cream base is actually a custard. The maple syrup, egg yolks, and camel milk are carefully brought to a simmer before chilling. This gives the naturally occurring lecithin and protein in the egg yolks a chance to blend with the milk, creating a slightly thickened, rich, and indulgent texture. After the base is cold, all that is left to do is churn it in an ice cream maker.
This process whips air into the ice cream, yielding a fluffy texture without sacrificing creaminess. You can churn your ice cream until it looks like soft-serve, or let it go a few more minutes for a firmer consistency. If you want it to set up even more so you can serve large scoops, freeze it for at least a few hours before serving. Since camel milk is often chosen by people looking for more digestion-friendly foods,.
This recipe is not only tastier than many traditional store-bought ice creams, but it’s also better for you. Camel milk contains less fat and more protein, making it easier on the digestive system than cow’s milk.
The maple syrup contains antioxidants and minerals and is more flavorful than cane sugar or corn syrup. You can feel good about enjoying an extra scoop of this creamy dessert knowing exactly what went into it!
Vanilla Camel Milk Ice Cream Recipe
Serves: 3–4
Prep Time: 20 minutes
Ingredients
- ½ cup maple syrup
- 3 egg yolks
- 16 ounces raw camel milk or pasteurized camel milk
- 2 teaspoons vanilla extract
- A dash of salt
Instructions
- In a small saucepan, whisk together the maple syrup and egg yolks.
- Add the camel milk and mix well.
- Heat over medium heat, stirring constantly with a whisk, just until the mixture begins to simmer.
- Remove from heat immediately and strain into a bowl or container through a fine-mesh sieve.
- Add the vanilla extract and salt, then mix well.
- Chill the ice cream base until completely cold.
- Churn with an ice cream maker according to the manufacturer’s instructions until the ice cream reaches your desired consistency.
- Serve immediately or transfer to an airtight container and freeze until ready to serve.
Notes
- Prep time does not include chilling time (1–3 hours) or churning time (30–40 minutes).
Course: Dessert
Faqs:
Can I make camel milk vanilla ice cream without an ice cream maker?
Yes, you can freeze the mixture and stir it every 30–45 minutes until creamy, though texture will be less smooth.
Why use egg yolks in this recipe?
Egg yolks help create a rich, creamy custard base and improve the smooth texture of the ice cream.
Does camel milk change the taste of ice cream?
Yes, it adds a slightly sweet, mild flavor and makes the ice cream lighter and easier to digest.
Can I replace maple syrup with sugar?
Yes, but maple syrup gives better flavor and adds natural minerals compared to regular sugar.
How long should I freeze the ice cream before serving?
At least 2–4 hours for firm scoops, or overnight for a fully set, scoopable texture.