Jersey cow milk is about the best you can get. High in protein, vitamins, and minerals, grass-fed Jersey cow milk is the most nutritionally rich milk available (also good is milk from Jersey's cousin Guernsey). By comparison, the majority of US industrial dairies (the ones that produce the milk most commonly found at the supermarket) use Holstein cows, which are efficient for corporate production as they are able to produce massive quantities of milk, but unfortunately the quality is very thin, watery, and much less nutritionally rich even before it goes through the pasteurization process. (Practically every other Ice Cream except Honeymoon is made with Holstein milk.)
Just in terms of numbers, Jersey cow milk is about 6% butterfat (hence that gorgeous, thick cream), while the average Holstein cow's milk is only about 3%. While you might think that this is a benefit (low-fat, right?) it's actually not, since it's the fat in milk that helps your body absorb the vitamins, calcium, and protein that most people drink milk for in the first place. The cream is actually the part that contains vitamins A and D, both of which are fat-soluble. Without Vitamin D, the body can only absorb less than 10 percent of dietary calcium.
So when you drink fat-free milk, you're essentially just getting sugar (aka lactose) and not much else, something which even the US government acknowledged and then tried to rectify by legally requiring industrial milk producers to artificially fortify their skim and 2% milk with synthetic versions of vitamins A and D, something which I personally don't want in my body.
Want to verify this? Grab a carton of grocery store skim milk (any brand, even organic ones) and check the ingredients. It'll say something along the lines of "Fat Free Milk With Vitamin A Palmitate And Vitamin D3"; A Palmitate and D3 are the synthetics. Click the names to find out more about each one and you'll learn, among other things, that synthetic Vitamin D3 is used in large quantities for rat and possum control. Yup. When you really think about, it's kind of silly to go through all that trouble when the stuff that comes from the cow is already pure perfection! And honestly, at the end of the day, this just tastes so much better than anything you can buy at the store.
THE HONEYMOON DIFFERENCE
Jersey milk comes from Jersey cows, not from New Jersey. Jersey cows come from an Island off the coast of England and give the milk referred to when the English mention "strawberries and cream". It is the champagne of milk.
The milk we use comes from a Jersey cows on a nearby dairy farm in Sonoma county, California and is delivered to us hours after it is milked and strained. Golden, with a subtle, grassy undertone, the milk is rich, creamy, sweet, and tastes like springtime.
And the cream…oh man, the cream is thicker than anything you have ever seen. The texture is gooey and dense, reminiscent of Devon double-cream. A spoon stuck into it stands up straight and tall, and when lifted out, the cream clings on, even if held upside-down. The light cream is a little bit looser, but even this is more like a thick yogurt than any cream you can purchase at the grocery store. So sweet and luxurious on its own that you don't even need to add sugar. A dollop on top of a bowl of berries or stirred into a mug of hot chocolate or coffee feels absolutely decadent.
HONEYMOON ICE CREAM-What to Expect
Another thing whole Jersey cow milk is especially good for is Ice Cream. The naturally luscious texture of the milk and cream means that you don't need to add things like eggs or cornstarch to get that thick, custardy kind of ice cream texture. Yet more proof that when you start with real, whole ingredients, you're already more than half-way towards a stunning dish.
To see for yourself check out a grocery store near you that carries Honeymoon.