Donkey milk ice cream without an ice cream maker: vanilla ice cream recipe

Ice cream made with donkey milk is traditional in Italy and has a pleasantly mild taste. You don't need an ice cream maker for this: whipped cream adds air to the mixture, and stirring regularly prevents large ice crystals.

Ingredients for 4 servings

• 200 ml donkey milk (thawed)
• 200 ml heavy cream, well chilled
• 70 g sugar
• Seeds from 1 vanilla pod
• 1 pinch of salt

Preparation

1. Prepare the base: Mix the donkey milk, sugar, vanilla seeds and salt until the sugar has dissolved.
2. Whip the cream: Whip the cream until soft peaks form and carefully fold it into the donkey milk.
3. Freeze: Pour the mixture into a shallow, freezer-safe container and place it in the freezer, covered.
4. Stir: During the first 3 hours, stir vigorously with a fork every 30 minutes.
5. Serve: Let it thaw for 10 minutes before portioning.

Variations

• Berries: Fold in 150 g of puréed strawberries or raspberries before freezing.
• Honey: Replace some of the sugar with honey.
• Chocolate: Sprinkle in 50 g of chopped chocolate during the final stirring.

Tips

• A shallow container freezes more evenly than a tall bowl.
• Donkey milk is low in fat. The cream provides creaminess – without cream, the ice cream will be more like a sorbet.
• Enjoy homemade ice cream within about one week.
• With donkey milk powder: Dissolve 20 g of powder in 180 ml of water and use it instead of fresh donkey milk.

Frequently Asked Questions

Can I refreeze thawed donkey milk for ice cream?

Yes, as part of the recipe. Use the milk within 3 days of thawing and freeze the finished ice cream immediately.

Why does my ice cream get hard?

It was probably not stirred often enough. A little more sugar or honey will also keep the ice cream softer.

Note: Donkey milk contains milk protein and lactose.