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Raspberry Camel's Milk Ice Cream

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Having fallen in love with the health food mecca Erewhon a long time ago, its been one feel good journey after the other. As they self proclaimed, “if it’s in here, its good for you”; and I have been largely letting this store dictate my nutritional intake for quiet some time. So it’s no wonder that when offered to try Camel’s milk, I am here writing to you about how I made Raspberry ice cream out of the afore mentioned milk. I managed to educate myself about the history and crazy nutritional properties that Camel’s milk happens to posses in the process!

Did you know....

Camel milk has been used for centuries as a natural remedy in the Middle East, Asian and North African cultures. Nomads and Bedouins rely on its nutritional and medicinal properties. Entire tribes have lived on the benefits of camel milk entirely or with few other foods, such as dates, for months in the harsh desert climate, without any apparent loss of health. The United Nations even hailed the nutritional value of camel milk in 2006 and predicted higher consumption once it became easier for consumers to buy. I sampled Desert Farms which is produced right here in the US, and here is an easy to read graph:

Camel’s milk is a rich source of proteins and potential antimicrobial and protective activities; these proteins are actually not even found in cow’s milk. It is also higher in vitamin C and iron than cows milk. Having personally been off anything dairy for some time due to a complete inability to digest in a comfortable way; it has been very interesting to come across this alternative, and I didn’t experience any of the same intestinal side affects I usually experience from ingesting cows milk. And the taste, well it's just like milk, with a slightly smoother, saltier texture, but super delicious.

Scientific research shows that camel milk can aid in preventing liver damage, accelerate wound healing, it’s easier for the human body to digest as its the closest substitute to human’s mother milk ! It is also found to lower high fasting blood glucose levels and haemoglobin A1c in diabetics, it can be known to curb hunger, be really beneficial to children with Autism.

Here is the recipe, it was incredibly easy to make, and the entire house LOVED it !

Ingredients

  • 1 can (400 ml/13 oz) Camel’s Milk (desert farms)
  • 1 1/2 cup ( 150 g) raspberries
  • 1/3 cup natural cane sugar
  • a pinch of sea salt
  • 1 tsp pure vanilla extract
  • a scant tbsp of cornstarch
  • unsalted pistacios to garnish

Instructions

1. In a medium pot over medium heat, warm half of the camel's milk, raspberries, the sugar and a pinch of salt. Take off the heat once the sugar is dissolved, the raspberries have fallen apart and the coconut milk has a nice pink color. Blend everything with a hand blender or in a mixer.

2. In a large bowl, add the remaining camel's milk and stir in the vanilla and cornstarch to dissolve.

3. Pour the warm mixed coconut milk through a sieve into the camel milk-cornstarch mixture and mix until evenly combined. Discard the raspberry seeds in the sieve. Leave the bowl in the fridge to cool completely.

4. Once cooled, churn the mixture in your ice cream machine according to the manufacturer’s instructions. Let the ice cream set fully in the freezer.