Goat's milk ice "cream"

[Henrietta23]

Just as I was thinking about looking for goat's milk ice cream recipes this was shared by our farmer's market on Facebook.


Emeril's Honey Vanilla Goats Milk Ice
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc .
By Team Planet Green | Mon Apr 5, 2010 17:55
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Planet Green


READ MORE ABOUT:
Cooking | Emeril Recipes

Ingredients:
3 cups goat's milk
2 whole vanilla beans
1/2 cup honey
4 eggs

Method:
In a large, heavy bottomed saucepan, gently heat milk with the vanilla beans and honey. Using a standing mixer or hand held blender, whisk eggs for 4 minutes or until they turn a lemony yellow color. Once the milk is hot, let stand for 5 to 10 minutes to further infuse the vanilla.

Remove the vanilla beans from the pan and set aside. Add the milk to the eggs, constantly whisking, so the eggs do not cook. Strain the mixture again through a sieve and chill for at least 2 hours and up to overnight. Freeze the ice milk in an ice cream maker according to the manufacturer's directions.

Yield: 1 quart


Recipes I've used before had both milk and cream in them so I didn't know how I was going to use them since DS can't have cow's cream. Our co-op sells powdered goat's milk. Could I somehow use that to thicken some goat's milk to substitute for the cream?

 

[Blackbird]

Hi H23.

I'm not sure where you're seeing that the recipe calls for straight cream. Goat milk is naturally homogenized so a lot of the cream is already 'infused' in the milk.

I've made goat milk via this recipe without any pure cream;
http://www.sufficientself.com/forum/viewtopic.php?id=4776


And here is a recipe that Sally posted using pure cream, no milk;
http://www.sufficientself.com/forum/viewtopic.php?id=4785

 

[noobiechickenlady]

Hen, I wouldn't use any dried milk products, they just aren't natural. But, just this past week I skimmed my goat's milk.
I had a spare gallon in a wide mouth jar, stuck it in the back of the fridge with a note & stern instructions to "Don't Touch!" I left it there for a full week without disturbing it.

There was a full inch of cream floating on the top of the jar. I used a shallow, broad ladle to skim it. I didn't get all of it, but I got just under a half pint of thick, heavy cream that whipped up like nobody's business. I bet a turkey baster would work wonders for lifting the cream.

Those recipes sound great!

 

[Henrietta23]

BB, I know that recipe didn't call for cream. Recipes I've used in the past for cows milk ice cream did. Sorry for the confusion.
NCL, I'll have to try that!

 

[freemotion]

OK, just a quick reply because I have to dash out and do chores before dark....I was looking for a recipe, too! I just made my mixture and it is chilling in the fridge for a run through the ice cream freezer later. I tasted the mix and it was so good it made my eyes water!

Look for details later....

 

[Henrietta23]

Can't wait to hear how it is! Too crazy right now to make ice cream. I've got yogurt going and should get a batch of cheese done tonight too. DH is at his school's graduation. I need a sous chef if I get that busy!

 

[Henrietta23]

 

[Wildsky]

Darn, now I need an ice cream thingie-ma-bob! I got the goat!

 

[freemotion]

If you have a decent food processer, I've heard that you can freeze it in ice cube trays and then run it through the food processer for texture....never tried it though. I do make sorbet with frozen fruit in my VitaMix and it comes out FANTASTIC!

Here is how I made my ice cream tonight....

All the following went into the VitaMix:

5 cups of whole goat's milk
6 egg yolks
2 Tbsp homemade peppermint extract
2 Tbsp arrowroot powder
3 squirts of liquid stevia
1/4 c white sugar
dash of sea salt

Then it was too much, so I had to take half out and blend it in two batches. I put it into two quart bottles and into the fridge to thoroughly chill until after chores were done.

Then it went into the ice cream freezer and I chopped two Lindt Dark Chocolate (70%, 3.5 oz each) bars into little bits. This was added after the ice cream was frozen.

It was a bit grainy, as I expected it to be since I added no cream. But it was AMAZINGLY delicious!!!

I suspect that the leftovers will freeze hard as a rock. If there is any left, I may try to find my popsicle molds to freeze it in to make it easier to manage later. Low sugar and low cream makes it freeze harder. Commercial ice cream has a bit of antifreeze in it.

 

[Henrietta23]

Darn, now I need an ice cream thingie-ma-bob! I got the goat!

Yup, you do! But not worry. You're going to have to do something with all that milk....
Must be good ice cream. Free's not sharing!