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Summertime Calls for
Goat Milk Ice Cream

By Mary Jane Toth

Ice cream using whole goat milk is fantastic. However, plan to eat it up as it will freeze hard as a rock and will not be easy to dip. Using half cream and half whole milk will make an ice cream that will not freeze so hard and it will be easy to scoop, just like the store bought stuff.

I developed an easy way to make ice cream without the use of an ice cream freezer while still using whole goat milk. You can have ice cream in an instant. I came up with this idea when my kids were little and wanted ice cream on a moment’s notice. You will find my recipe for Instant Ice Cream Cubes below.

All the sherbet recipes are delicious. Because of the high sugar content and the use of Jell-O, these recipes will remain soft enough to dip beautifully. My all-time favorite is the Lemon Orange Ice Cream.

Butter Pecan Ice Cream

2 cups goat cream
1 cups brown sugar
2 cups goat milk
1 teaspoon vanilla extract
2 tablespoons butter
½ cup toasted chopped pecans

Combine goat milk, sugar and butter in a saucepan. Cook over low heat, stirring constantly until mixture bubbles around the edges of the pan. Cool. Place mixture into ice cream canister. Stir in goat cream and vanilla. Freeze as directed. Stir in chopped toasted pecans immediately after freezing.

Chocolate Ice Cream

2 cups whole goat milk
1 teaspoon vanilla extract
1½ cups sugar
2 cups goat cream
½ cup baking cocoa

Combine goat milk, sugar, cocoa powder and vanilla extract in a blender. Blend until smooth. Stir in the goat cream and freeze.

Lemon Orange Ice Cream

1 pint goat cream
1½ cups lemon juice or 6 fresh squeezed
3½ cups sugar
3½ cups orange juice, or 7 freshly squeezed
1 quart whole goat milk

In a large bowl combine juices, sugar, cream and milk. Mix well. Pour into an ice cream freezer and process. This batch fits into a 4 quart ice cream freezer. Makes 2 quarts of tangy citrus ice cream.

Strawberry Ice Cream

2 cups goat milk
1 teaspoon vanilla extract
2 cups goat cream
2 cups strawberries, fresh or frozen
1 cup sugar

Place crushed strawberries in the ice cream canister. Stir in remaining ingredients, stirring to mix well. Freeze as directed.

Vanilla Ice Cream

2 cups goat milk
1 cup sugar
2 cups goat cream
1 teaspoon vanilla extract, pure is best

Combine all ingredients in ice cream canister. Stir thoroughly to dissolve the sugar. Freeze as directed.

Helpful Hints for Making Ice Cream:

• To make the best ice cream, use half milk and half cream. You will need to separate goat milk with a cream separator, or save up enough by skimming off the top. The cream keeps the ice cream smooth and easy to scoop when frozen.

• If you do not have a cream separator, whole goat milk can be used. When eaten fresh, it will be soft and smooth. However, the ice cream will become super hard when stored in the freezer. This problem can be worked out. (See next tip.)

• If the ice cream becomes super hard when frozen, put in a blender and add a little whole goat milk. Blend until smooth again.

• Freeze leftover ice cream in ice cube trays. Remove cubes from trays when frozen and store in plastic bags or containers. Use for individual servngs using the blender tip above, to soften the ice cream.

• If you did use half cream and half milk as recommended, you can freeze any leftover ice cream in bulk containers and scoop out as needed.

• Add fruits, nuts or other additions at the end of the freezing process to prevent them from settling to the bottom of the ice cream.

• If you do not have enough goat milk cream, you can substitute with commercial cream.

For more recipes, see this issue of Dairy Goat Journal!





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