When it comes to summertime treats there is nothing better that a bowl of something frozen and sweet. But when you can’t eat regular cow dairy based ice creams and you are sick of soy-based ice creams, the same old raspberry sorbet, or paying $8.00 for a pint of some non-dairy alternative. Then its time to get creative.
Growing up one of my favorite things was ice cream, but when my body began react violently to cow’s cream, milk and cheese I lost some of my favorite foods. After five years of steering clear of any foods that contained cow dairy I began experimenting with goats milk. I had always been able to eat chèvre a soft fresh goat cheese, and I wanted to stop using soymilk. So I decided to slowly introduce fresh goats milk in to my diet. I tried a little bit here and their timid that it might affected me the same way as regular dairy. But it was fine; I was able to cut soy milk out of my diet completely and began using more and more goat’s milk. I was able to make corn chowder and not have to work so hard to cover up the soy flavor. Desserts that I wasn’t able to make suddenly became possible again and I gained a whole new repituar of dishes I enjoyed making.
The one challenge with goat’s milk is that it is naturally lower in fat than most cow’s milk. Its fat globules are very small and almost impossible to capture unless you have a separator. So making goat’s milk ice cream requires supplementing something that can fill the void left by less fat. Coconut milk was my first choice and it has been working wonders in almost every batch of ice cream I have made.
I can now eat homemade creamy ice cream with joy and have become a complete convert to goat’s milk.
Chocolate Ice cream
1 1/2 cups goat’s milk
1 1/3 cups coconut milk
1/2 of a vanilla bean
1 Teaspoon Vanilla extract
3/4 of a cup sugar
3/4 of a cup cocoa
2 whole eggs
1 egg yolk
3/4 of a cup nuts, chocolate
or any other sweet treat you want to put in your ice cream.
Instructions
Step 1) In a sink or large bowl set up an ice bath with a clean dry bowl in it and have a mesh strainer ready to strain the ice cream base, a rubber spatula is also a helpful tool. It is very important to shock the ice cream base and have it stop cooking as fast as possible so you have the proper consistency.
Step 2) Combine the milks in a heavy bottomed saucepan. Split the vanilla bean and scrape out seeds. Put both seeds and pod in milk, and put the pan on low and simmer for 10 minutes.
In a kitchen aid mixer or equivalent combine eggs, sugar and cocoa and whip on medium speed until the mixture is completely combined and it has gained body and lightened in color.
Step 3) With the mixer still running slowly pour in the hot milk mixture. When it is completely combined transfer the mixture back into the saucepan over medium heat.
*At this point it is imperative to stir continually making sure to scrape the bottom of the pan. The base contains eggs and it is very easy to over cook it. It will be finished cooking before you think it is. It should have the consistence of heavy cream.
Step 4) After the your base has completely cooled then you can put it into your ice cream maker
And spin it till it gains the desired consistency, at this point you can add your nuts, chocolate chunks or fruit, just make sure that they are not huge chunks that will choke up your ice cream mixer.
Let your ice cream rest in the freezer for an hour and then enjoy!
