Measure two cups of the milk into a saucepan and whisk in the fresh-milled soft white wheat flour until smooth. You will add the rest of the milk later. I just avoid heating it all to get the most of the raw milk benefits. Heat gently, stirring constantly, until the mixture thickens.

This step cooks the flour and creates the thickened base that helps give the ice cream its creamy consistency.

Once the milk and flour mixture has thickened, remove from heat.

Add the cream cheese and mix till smooth. The warm mixture will help it combine quickly. Next, add the honey, vanilla, lemon juice, and the remaining milk. Stir until well combined.

The mixture should be cold after adding the cold ingredients, but if not chill first before churning.

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, until it reaches your desired consistency.

Serve immediately for a soft-serve consistency, or transfer the ice cream to a freezer-safe container for a firmer scoop. Homemade ice cream will generally freeze harder than commercial varieties, so let it sit at room temperature briefly before scooping if needed.