Real Life Paleo

Creamy Dreamy Frozen Custard from P.A. Bowen Farmstead

I’m going to try to keep this brief, so I don’t end up coming off like a squealing school girl. But, in the world of real food, hanging out with Sally Fallon Morell and touring her farm is about as awesome as it gets.

I’ve heard that Paleo and Sally might not get along; and visa versa, I’ve hard some Paleo folk say unkind things about Sally. But let’s be clear – the Weston A. Price Foundation and Nourishing Traditions are cornerstones of the ancestral health lifestyle. If we’re going to use reference points for science and health arguments, you can’t get far without crossing paths with Sally Fallon Morell and WAPF.

I can wholeheartedly say that my several hours with Sally were extremely pleasant, despite extreme heat. Her skin and smile were lovely; I loved her farmer gear – how cute is that hat?! She was joyful and full of pride when explaining her excellent raw milk and cheese making practices. She was kind and understanding of the rambunctious children stampeding through her farm. And, she dead-lifted 60lbs of rock solid Cole – which should tell anyone she’s tough!

But enough about Sally, let’s talk about her farm – which incorporates sustainable and humane farming practices developed at nearby Polyface by Joel Salatin. Additionally, as a raw milk cheese making farmstead, Sally says her farm uses “rocket science meets old school techniques”.  And it shows! From the hygienic state of the dairy to the friendly, healthy looking cows (despite a tough summer due to severe drought) who produce excellent quantities of milk on a grass-fed diet. She’s on her way to being the model of diary farming.

But she’s not just a dairy farmer! She’s got pastured soy-free piglets that almost make you never want to eat bacon again.

But the star of this post is her soy-free pastured hens.

Wesley loved the “quack quacks”. And I loved the super-healthy, nutritious and delicious bright orange yolks of their eggs.  After our hot day on the farm, Aimee and I spent the drive home talking about how to make the perfect frozen custard with the eggs. We also pondered what we’d call it. As soon as I remembered Sally has a cheese named Creamy Dreamy, I knew the name of the upcoming frozen custard recipe!

Now, as you know, I’m on the WTF Plan tailored to Autoimmune, as defined in Practical Paleo. So I’ve been off eggs for nearly 3 weeks. After an accidental incident with some homemade egg-yolk-only mayonnaise went surprisingly well I’ve been playing with reintroducing egg yolks. And let me tell you, this recipe with P.A. Bowen Farms’ orange, farm fresh egg yolks is the way I would eat them every day if I could.

Since my boys ran off to play together in the cool basement when we arrived home, Aimee’s adorable kids helped us make the custard.

Creamy Dreamy (Dairy-Free) Frozen Custard



  1. ♥ In a blender or food processor, puree milk, dates, hazelnut and salt.
  2. ♥ Add yolks one at a time and pulse to combine until smooth.
  3. ♥ Place in the ice cream maker and churn about 20 minutes until thickened.

As you can see, kids will love to be your little assistants! Steps marked with a ♥ are perfect for little hands! We, admittedly, might have taste-tested quite a few bites while were waiting for it to firm up. After all, watching ice cream form is half the fun!

If you have patience and high quality eggs, the result is more than worth the short 20 minutes it takes to make this Creamy Dreamy.

The best thing about this recipe is that it has hints of amazing flavors (which remind me of a Reese’s peanut butter cup filling) but still subtle enough to allow the deep and rich flavor of the egg yolks to shine through as the star. I cannot recommend this ice cream frozen custard enough. In fact, I feel ashamed to have ever published a different ice cream recipe before this one. It puts them all to shame!


Special thanks to P.A. Bowen Farmstead for allowing us to explore on Saturday’s tour with the lovely Sally Fallon Morell. If you want to read more about Sally’s farm you can read this article or this one about her being a cheese maker. Fun!

And even more special thanks to Aimee Buxton Photography’s Instagrams and Michele Speidel from our Meat-Up Group for some of the photos – so frustrating when I realized I’d left my SD card at home!

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  • Lisa

    Thanks for sharing about your visit and photos of Sally’s beautiful place! I have been a fan of hers for a long time. I can’t wait to try your custard!

  • Dawn

    Oh my, those eggs are gorgeous! What a fabulous day, and I will have to try the custard very soon! 

  • The custard looks and sounds delicious!  I really do need to get me one of those handy little ice cream machines.

  • leavalle

    Wow, what a fun day! The kids look like they are having tons of fun. I know mine would love it there. I’m cracking up at your italicized “almost” in the comment about the cute piglets, “almost make you never want to eat bacon again.” Almost being the operative word there, right? 🙂 
    So I have a question about the raw yolks. We do not shy away from eating raw yolks if we get the eggs from a responsible farmer. We eat homemade mayo without pasteurizing the eggs and oftentimes our fried eggs are “over-easy”. But I recently posted a recipe for a custard-based ice cream and I tempered the eggs with the coconut milk. Now I’m wondering if that was a wasted step. Your process is much easier. I’m curious about your thoughts on that. Thanks!

    •  With this egg allergy thing I’m trying, I read that it’s easier to digest cold uncooked raw egg yolks – hence why mayo/ice cream went OK for me. Not sure if cooked/tempered would also work, but from a trustworthy source I have no issue giving it to the kids. To each is own though 🙂

  • Kris

    Just made it!  I subbed vanilla for the hazelnut extract.  Getting rave reviews from the 5 & 3 year old who feel lucky to be getting “dessert” after lunch.

  • Oh my goodness, this looks so darn delicious. Especially with how hot it is right now! I’ve GOT to get myself an ice cream maker!

    • A. M.

      I just got a Zoku ice cream bowl. Make this in advance and put it in the fridge, and have that frozen bowl ready to go, and have your own little personal serving bowl of it! XD About the same price for an automatic maker, but since I am the only one with the allergies, it was perfect for me! I am seriously thinking about pouring this into the Zoku ice pop maker, too!!!

  • what ice cream maker do you recommend? we have the kitchen aid one, and it is so terrible that we’re going to return it.

  • Erin

    Making this right now and it’s taking a lot longer than 20 minutes…it IS firming up…so that’s good, but did you START the recipe with chilled milk?

    • We did not, but if you have trouble with any ice cream recipe, chilling may help.

  • cat @

    Wow! I am so jealous. I love that you touched on the alliance of paleo and nourishing traditions. Really its the similarity beteeen the two diets that helps my home remain somewhat cohesive.

  • Alex

    We just made a half batch of this ice cream, with vanilla in place of the hazelnut. It was incredible. We will be making many variations of this recipe.

    If Erin is still following the comments: If the ice cream is taking too long to harden, the problem is probably that your ice cream maker container is not cold enough. Assuming you left it in the freezer for the recommended time and took it out right before using it, your freezer may need to be colder. You can buy a fridge/freezer thermometer for about $5, and it has the safe ranges for fridge and freezer marked on it.

  • Alexis

    I live 15-20 minutes away from there and go every Friday!!!! I feel so blessed to have that place near!

  • Wow, I cannot wait to try this recipe!! Thanks for sharing 🙂

  • Autum

    First time using my ice cream maker and this is the recipe I chose; boy did it deliver! My husband and I loved it! I used duck eggs and almond extract. I also stirred in some cocoa nibs when I ate mine. Thanks for such an easy, tasty recipe with fabulous ingredients! 🙂

  • Aleesha Haigwood

    I, (Aleesha Haigwood), worked at P.A. Bowen Farmstead for 2 1/2 years, my position was store manager. May 17th 2014 was my last day of work at P.A. Bowen Farmstead. I quit to pursue other interests more fully. On April 1st 2014, before I left, the management of the farm changed hands. Barb and Mike Haigwood were the farm managers for the past 3 years. They left so that they could start their own educational business. The new managers are Brian Wort and his wife Amy McCurdy. I was curious to see if the farm would continue on as it had for the past 3 years (with full transparency to the customers) or if things would change.
    Practices on the farm have changed. Sally Fallon Morell (Owner) and Brian Wort (Manager) have not publicly told their customers of these changes.

    Here’s a list of things they have changed so far.
    1. They are now feeding GMO Beet Pulp to the dairy cows. Which means the cheese made in 2014 will not be GMO free.
    2. An antibiotic was given to a sick dairy cow. They then gave the antibiotic tainted milk to a bull calf they were raising to be veal. After receiving sick antibiotic traced milk for a few weeks the bull calf died. I am not saying that because of this the calf died but it could be a contributing factor. They don’t know why it died.
    3. They also fed the sick antibiotic traced cows milk to the pigs, which are being raised to sell as pork to the customers.
    4. P.A. Bowen Farmstead is no longer GMO free, yet they have not publicly told their customers about the changes they have made. Their fliers and website still state they are GMO free and antibiotic free.
    In closing I hope that the new managers and existing owners tell the customers about the changes they have made and any further changes to come. I for one can’t support a farm that’s not transparent about their practices with their customers. I believe it is the customers right to make a informed decision for themselves and their children.

    • Thanks for sharing your experience Aleesha. This post is about two years old, and since our visit we have stopped being fans of Sally Fallon Morell for a few reasons, so your comments here don’t surprise us. We decided to leave this post up just for our recipe for dairy-free custard, but thanks for offering your insight as a former P.A.

  • Andrea Winslow

    HI! I’m making this right now, and I’m not sure whether to chill the coconut milk, and scoop out the cream, dump the water, or just dump both cans in whole?

    • when we say coconut milk it’s whole cans – coconut cream is just the solids off the top 🙂

      • Andrea Winslow

        thank you! It’s been churning for over 25 minutes now, but it’s still kinda…runny? Like, not solid, scoopable, ice cream?

  • shell44

    Hi, im curious why you dont need to cook the eggs? I thought raw eggs were harmful especially to children. Any thoughts? Looking forward to trying this recipe! Thanks