Ice cream is one of the pleasures of summer. Remember turning the crank and waiting in eager anticipation of the finished product? While cranking is still an option, technology provides many tabletop ice cream freezers that take the hassle out of the process. Small two-quart models are available with a freezer bowl. Simply pop the bowl in the freezer overnight and then add your ingredients, churn and that’s that! Ice cream can be made in less than an hour.
Of course, with rich goat milk available, the ice cream will be that much better. Remember, the composition of goat milk allows the fat globules to stay suspended in the liquid; this makes for a superior ice cream base. Air is another component to ice cream production. As the ice cream churns in the freezer, air is incorporated into the mix, increasing the yield and adding the texture associated with commercial ice cream.
A basic recipe for a two-quart model is as follows:
Vanilla Ice Cream
2 cups goat milk
1/2 cup sugar (adjust to taste)
1 tablespoon vanilla
Add the mix to a pre-frozen container and blend according to the manufacturer’s directions.
Add fruit: Add selection of fresh fruits before freezing. Favorites are strawberries, peaches, blackberries, or combinations.
1/8 cup of lemon juice
1 teaspoon grated lemon peel
1/4 cup of sugar
Combine all ingredients in a small saucepan and bring to a boil. Boil for 3 minutes. This will make a basic syrup. Chill and add to the Vanilla Ice Cream recipe, deleting the vanilla. Freeze as directed.
Chocolate: Satisfy that craving with added chocolate. Use syrups, powders or a favorite melted bar to add chocolatey bits. One envelope of hot chocolate mix is just right for these small quantities. Stir in before freezing.
Coffee: Add 4 tablespoons coffee flavored syrup to make a frappachino to rival the coffee shop’s creation. Blend with iced coffee, whipped cream and cinnamon to create the familiar favorites.
Peppermint: Break up peppermint candies into very small pieces. Add 1/4 teaspoon peppermint extract to the Vanilla Ice Cream recipe, deleting the vanilla. Freeze as directed.
A favorite: Maple syrup instead of sugar and flavorings. This blend requires only two ingredients: Goat milk and pure maple syrup.
2 cups goat milk
1/4 – 1/2 cup pure maple syrup
Blend and freeze. The syrup adds both flavor and sweetness. This recipe brings to mind an old favorite, sugar on snow.
And speaking of snow, for those who might not have an ice cream freezer but live in an area where it snows, there are a couple of ways to make ice cream. Snow provides the perfect base. Simply stir milk and maple syrup into a bowl of fresh clean snow, stir until the desired consistency is reached, adding more snow if needed.
The second method: Freeze the goat milk, sugar and flavoring in ice cube trays. Keep an eye on the cubes and only partially freeze. After the cubes are partially frozen, place them in a bowl and mix with an electric mixer. This will whip air into the mixture. Place back in the freezer, stirring every 30 minutes or so, until the mixture is frozen to a proper consistency.
A special topping can also be made for homemade ice cream. Cajeta is well known in Mexico. This caramel treat is available as a commercial product but it can easily be made on the stovetop. What could be better?
Traditional Mexican recipes will specify goat milk as the main ingredient. Do not substitute cow milk!
2 quarts goat milk
2 cups sugar
1 tablespoon pure vanilla extract
1/2 teaspoon baking soda, dissolved in 1 tablespoon water
Combine all ingredients in a large saucepan. (The heavier gauge pan, the better). Heat the mixture until the sugar dissolves. Remove from heat and add the baking soda dissolved in water. (Mixture will foam up at this point). Put the mix back on the burner and allow to cook rapidly but avoid boiling. Stir at least every 10 minutes. Allow this to cook for about an hour and a golden color will start to appear. Once the golden color is achieved, start to stir every 5 minutes. As the color deepens, the mixture will also thicken and must be stirred constantly. The goal is a spoonable sauce, so continue to cook until that consistency is achieved. This does tend to stick, so watch the pot during cooking and stir frequently. Top ice cream with this caramel sauce or use it on bread or cookies. Refrigerate any leftovers.