The concept centers on a frozen dessert prepared without pasteurization or heating of the dairy ingredients, often utilizing raw milk, cream, and unrefined sweeteners. This approach contrasts with conventional methods that involve heating milk to eliminate potentially harmful bacteria. The process frequently incorporates blending raw ingredients, then chilling or freezing them to achieve a smooth, scoopable consistency.
Its perceived importance lies in the belief that retaining the natural enzymes and probiotics present in raw milk offers enhanced nutritional value and improved digestibility compared to processed alternatives. Proponents also suggest a richer, more authentic flavor profile, closely resembling traditional ice cream preparation methods before modern industrial processes became widespread. Historically, before the advent of pasteurization, ice cream was often made using unpasteurized dairy, reflecting a simpler, more direct connection to the source ingredients.
