With Summer fast approaching here in the Northern Hemisphere, that can only mean one thing – it’s time for children to eat a busload of ice-cream! However, concerns come to hand in my family with this realization as my Son cannot consume cow milk products. This is because he breaks out in an eczema like skin rash. The rash does not appear when he has goat milk products so this is what we give him instead.
Thankfully, upstate NY where we spend each weekend, we live near Sepascot Home Farm which offers raw goat milk (straight from the goat into a bottle) and as a double bonus my Son LOVES goat milk. I am not a fan of pasteurized (or homogenized) milk. I see no point in heating up milk so much that it becomes sterile and loses most of its natural nutritional content, and further more, then the milk companies add synthetic additives in to replace them? Makes no sense to me. I just like to know that my Son is having milk pure and simple as nature intended.
Goat milk is very similar to human milk in comparison and has less lactose than cow’s milk making it a great alternative for people who are sensitive. Goat’s milk is also digested by the human body in around 20 minutes, whereas if you drink cow’s milk it can take up to 24 hours to digest.
This was my husband and my first time making goat milk ice-cream, and it was a huge HIT. Personally, I do not drink animal milk at all, but I did have a taste of this and it was very flavorable. With 5 simple ingredients how can you go wrong.
WHAT YOU NEED
- 3 cups of raw goat milk (We picked some up at Sepascot Home Farm upstate NY)
- 3.5 oz good quality dark chocolate niblets
- 5 egg yolks (We used yolks from cage-free chickens from Sepascot Home Farm upstate NY)
- 1 tablespoon organic vanilla extract (We used Simply Organic brand)
- 1/3 of a cup of raw honey (We used Ray Tousey brand)
- Sea Salt to taste (We used 1 teaspoon)
- An Ice-Cream machine. We have a Cusinart. Pure Indulgence™ 2 Qt. Frozen Yogurt-Sorbet & Ice Cream Maker
- Heavy bottomed pot
- Measuring spoons and cups
- Mixing bowl
WHAT TO DO
- Combine the goat’s milk and dark chocolate niblets in a large pot
- Bring the mixture to a simmer at a medium low heat range whisking (at the same time) so that the chocolate melts and is incorporated well
- Remove from heat and set aside
- In a separate bowl whisk the egg yolks with the honey
- To prevent the eggs from curdling and in effect turning into scrambled eggs, whisk a cup of the hot combination of goat milk and chocolate into the egg yolks and honey thus tempering the eggs
- Whisk in a second cup of the hot mixture of goat milk and chocolate into the egg yolks and honey and then pour that back into the pot with the remainder of the milk mixture
- Return the flame to medium-low and whisk until you feel the mixture thickening
- Remove from heat and strain through a wire sifter into a bowl
- Stir in the vanilla and add the salt
- Place the bowl in the freezer until slightly cold (we left in for around 30 minutes), stirring occasionally
- Freeze following directions for your specific ice cream machine
- Serve with strawberries or a swig of mint
What do you think of this ice-cream recipe, would you try it at home. Why or why not?
Thanks for Reading my Blog!!