We made goat milk ice cream with goat milk from the store and Allandale eggs and raspberries! Recipe below.
Originally posted by Bob Clark on iloveicecream.net
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- 2 cups goat milk
- ½ vanilla bean or 1 tablespoon of vanilla extract
- 4 egg yolks
- ⅓ cup honey
- 1 tablespoon of corn starch
- Mix together the egg yolks, ½ cup of goat milk and the corn starch until smooth in a blender.
- If using a vanilla bean, split it and scrape out the seeds. Add the pod and seeds to the goat milk in the next step. If using vanilla extract it will be added in at the end of the cooking process.
- Add the remaining goat milk and honey to a heavy bottomed, medium, saucepan (preferably one with a pouring lip), and bring to a rolling boil on a medium heat. Boil, stirring for 3 minutes.
- Remove the saucepan from the burner. Turn the blender on at a low setting and in a very, very, thin stream pour in the hot goat milk. It is critical that this is done very slowly so as not to end up with scrambled eggs. Do this through the access hole in your blender lid as opposed to just having the lid off, otherwise you risk making a surprising and regretable mess. If you would prefer a more traditional method read this.
- When the goat milk mix is fully incorporated with the eggs, turn off the blender and pour the mix back into the pan you used to heat the goat milk.
- Thicken the mixture into an egg custard by stirring constantly, over a medium heat, until you measure 170º F/77° C on a good instant read thermometer. If you don’t have an instant read thermometer, thicken it until you can run your finger over the back of the spoon or spatula you are stirring with and leave a trail that doesn’t immediately fill back in.
- Remove from heat. Remove the two pieces of vanilla bean pod. If using vanilla extract instead, mix it in now.
- Pre-chill the mixture before freezing it in your ice cream maker. Read about the various ways of doing this (or not)here
- Freeze the mixture in your ice cream maker. It should take 15 – 30 minutes.
- Serve right out of your maker or within a few hours of storing in your freezer. Store remainder in a freezer proof container. A layer of cling wrap smoothed on to the top of the ice cream before you close the container, will help keep air out and frost from forming.