For most of the summer, the local dairy where we get our raw, grass-fed milk has not had cream. However, the other day when we went to pick up our milkshare, there were a couple of jars of cream sitting in the refrigerator. To say we were delighted at the prospect of making ice cream with real cream is a bit of an understatement. My 6-year-old literally cheered when I told him what I picked up.
Real raw cream has a wonderful taste and richness all of its own, so I decided to whip up a very simple batch of ice cream that would let each of the flavors shine. Perhaps because the weather took a dip toward fall this week (we woke up one morning and it was 46-degrees outside, though the day ended up warming to the upper 80s), chai flavors sounded perfect. So I mixed together this very simple 3-ingredient ice cream, and it was fabulous.
Here’s how I made it: