I skimmed off a pint of cream today, and the weather has finally warmed up here. Has anybody made ice cream with goat's milk?
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I skimmed off a pint of cream today, and the weather has finally warmed up here. Has anybody made ice cream with goat's milk?
You need to be a member of Nigerian Dwarf Dairy Goats to add comments!
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I was looking for an ice cream recipe when I found this question. I canned some of this caramel sauce in a boiling water bath canner last summer, and just found a jar from then and it was great, just like when I first made it. I boiled it in the canner for about 20 mn. in 1 c. canning jars.
Debbie Nightingale said:
To make ice cream, you need an ice cream freezer/churn. The difference between frozen custard/pudding and ice cream is the air introduced by the paddle while it is stirring. The volume increases as much as 20-25 percent. Ice cream freezer/churns are available at Goodwill from $5 up - these are the kind that need ice and rock salt which are the best. Even new, they are rarely more than $30 or so. With that said, I am using the Cuisinart with the freezer bowl for the time being though if I make a large amount or more than one flavor, I will use the ice and rock salt. The advantage of ice and rock salt is that it will stay frozen longer, even hours, while the freezer bowl is very limited as to time and must be in the freezer for at least 24 hours ahead of time.
You could, if you wanted to go to that much trouble, set a smaller pan inside a larger one (or the sink) with the smaller pan holding your custard and the larger one holding rock salt and ice and do a *lot*of stirring. It wouldn't be as good as the paddle but better than just freezing it.
If you are considering going the freezer bowl type, I recommend the Cuisinart (NOT the bowl for the Kitchenaid!) and to watch the sales. Get on the email lists for various companies (Bed, Bath, Beyond and like that) and watch for their 20 percent off coupon specials. You might be lucky enough to catch one on sale and get a percent off on it as well. Of course, with the holidays coming, you can put a clue in someone's ear. I currently have two Cuisnarts, both purchased for far less then the regular price. I bought a second one because I have used the first one so hard and figured one of these days it will give a final groan and be done with me. Now I also have two bowls to keep in the freezer so I can make two flavors one right after the other. You can buy a second bowl from them but I'm betting you can pick one up at a garage sale, etc., if you are patient as they are interchangeable.
The best thing about making your own ice cream is you know *exactly* what is in it!
Agreed - however, you can make sorbet by putting it in the freezer, but you have to keep stirring it as it freezes. Usu. an find a cheap even electric freezer for bout $25 - I went all the way and recently bought a Cuisanair ouch!
Astrud F. Wheeles said:
The way ice cream is made is by bringing the ingredients to a low temperature while being stirred at the same time. I do not know of a way of doing that without an ice cream maker. I guess you could put the ingredients in the freezer, but I don't think they would have the creamy consistence of ice cream.
https://dl.dropboxusercontent.com/u/23849015/Cuisnart%20Recipes.pdf
My ice cream recipe is incredibly simple (and delicious).
Two quarts of whole milk
One dozen eggs (or 16 egg yolks)
Two cups sugar (I use organic dried cane sugar)
2.5 Tablespoons of vanilla
Mix sugar and eggs in top of double boiler, with stick blender, blend sugar and eggs together so eggs are completely blended.
Add milk.
Stirring frequently (or constantly if not in a double boiler), bring temperature to at least 175 to 180 degrees for the smoothest ice cream, slowly (this should take half an hour, no faster).
Cool custard to adequate coolness to put it in the refrigerator overnight. Add the vanilla, blend well with stick blender to ensure custard is smooth (it may "curdle" at the end of cooking; not a real curdle but it looks "lumpy").
After completely cooled, put it in your ice cream maker and process according to manufacturer's directions.
Because I use my girls' milk, our own eggs and organic sugar, this is totally healthy!
I have seen recipes where you add stuff like baking powder or something else "for thickening;" don't! When you cook the custard to the high temp, it naturally thickens. *And* when it is frozen, how will you know how thick it was unfrozen?
For chocolate ice cream, I use the same recipe and add 1/2 cup more sugar and four unsweetened chocolate squares, the combo my family has picked from the many ways I tried. If you are making strawberry ice cream, sweeten your berries to the flavor you prefer and then use equal amounts of strawberries and custard (thank you Margaret and Deborah!).
Nearly every ice cream batch I make is a variation of that basic vanilla recipe. The most important thing I have found (from childhood and from raising my sons) is to use the custard base. There are lots of other recipes out there, but they don't come close to the custard-based recipes. It is worth the extra effort and time. It also addresses any concerns someone might have about raw milk or eggs because they are cooked, not raw.
Regarding the Cuisinart ice cream maker, if you have the 2-quart, be certain that when it finally gives out to save the bowl and use it with your new one. That will allow you to have two bowls in the freezer and make two different flavors. When I use ice and rock salt, I make the vanilla first and then the flavored so no need to wash the bucket and paddle in between and the ice/rock salt will last long enough to make several batches. When I use the Cuisinart, I can often take out most of the first batch and then get more by adding more custard but that is totally dependent on the temps of the air and the custard; I consider the second "batch" a bonus and don't expect it so am pleased when it works. I just bought a second Cuisinart last night and intended to buy an extra bowl but decided to wait. The bowls from both of mine are the same size to no need to buy the extra. My poor Cuisinart gets used at least once a week so this one last night (with my 20 percent off coupon) was an advance purchase because sooner or later that poor motor is going to give a final groan and say bye.
I do not have a formal double boiler and made ice cream in a regular pan, chained to the stove stirring. At Goodwill, I picked up a stainless steel mixer bowl, the kind that has the "lip" on the bottom to rest on the mixer. It raises the bowl off the bottom of the pan (my Dutch oven) so now I need not stir constantly though still frequently to maintain a good quality. If you already have a stainless steel mixing bowl that has a lip on the bottom, you can just use that if you have a pan large enough for it to set in. (My KitchenAid bowl has a handle that makes it too big to fit in my pan.) I cannot express how pleased I have been with this double-boiler method; I use the same for cream cheese. It holds a gallon of milk so works for both the gallon of milk for cream cheese and the nearly gallon of liquid for ice cream (with the eggs and sugar).
Be aware that the flavor (and age) of your milk matter. The sugar you use matters. The eggs you use matter (your own, not the store things). Use only real vanilla. With our Nigerian Dwarf goats, whole milk is fine (and delicious), no added cream is needed. Interestingly, I went to a birthday party for a dear friend last Saturday and took vanilla ice cream made that morning. Everyone was hesitant about "goat milk ice cream" but, interestingly, the ice cream was gone with everyone talking about how delicious it was! When you find the right combination, keep using it as your standard but always experiment. You shouldn't have trouble finding tasters.<g> I have a friend who has asked if she can purchase ice cream shares and said she is spoiled for purchased ice cream, even our local ice cream parlor who make their own, and cream cheese.
Storage: I store mine in asparagus jars, Ball's 1.5 pint jars. They are slanted and designed for freezing. I overfill so the ice cream is all the way to the top. Each quart of filling, I used a table knife and put it up and down in the jar in an attempt to reduce the air bubbles. I have put half vanilla and half chocolate in one jar by laying the jar on its side with the first half filling to freeze; that has been popular. Now that I have two ice cream makers, I will be making some swirls, etc. Experiment - there are lots of fun things to do. My next ice cream is going to be pumpkin but a different recipe than last time; this one looks richer.
I scanned my Cuisinart recipe book and will post the link to it later in this thread to give more ideas. There are hundreds of recipes on line. Just forget the milk and cream stuff and use whole milk (same volume) because with our ND milk, we don't need the cream. Use your cream for butter. :-)
My apologies for the length of this; every time I am ready to send it, I think of something else. You can probably tell I am passionate about my ice cream!
(If you are in the market for a Cuisinart, get on Bed, Bath and Beyond's mailing list as they regularly email 20 percent off coupons so the $89 maker becomes $71 and there may be even more discounts available. I bought my first one at an outlet store, last year's model for $49.)
I just bought one of those - spendy - but awesome..... I did use all goats milk - but no eggs, I think the eggs would help the texture - mine was kind of like ice milk
Deborah Niemann-Boehle said:
Julia, as a kid, when we had chocolate milk, it was made with Hershey's Cocoa. The cocoa was always mixed with the sugar first, add a little hot water - or you could use milk - to get it mixed - then add the milk. ^^ yum. Love Hershey's! Just bought a Cuisinart Ice Cream maker. Want to try the Mango Frozen Yogurt, however, I have not had luck making yogurt. :/ cheese no problem.
Julia Stephens said:
You just cooked it a bit too long -- so now you have ice cream chocolate sauce! It will still work fine in coffee too. The baking soda doesn't thicken it. It just keeps it from boiling over or scorching. (Do you have to ask me how I know that?)
Julia Stephens said:
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