Vanilla Goat's Milk Ice Cream
*Makes 4 Quarts*
2 cups sugar
1/4 cup + 2 Tablespoons Flour
1/2 teaspoon salt
9 cups of Goat's Milk
4 beaten eggs
2 Tablespoons Vanilla Extract
Combine Sugar, Flour & Salt in sauce pan. Then gradually stir in the milk.
Cook over medium heat for approx. 15 minutes. Stirring constantly.
SLOWLY stir about 2 cups of the hot milk mixture into the beaten eggs.
SLOWLY add the (now hot) egg mixture to remaining hot mixture and stir constantly.
Cook for 1 minute then remove from heat.
Refrigerate several hours until cold.
Add vanilla extract to chilled mixture & stir well.
(Now is when you can add things like chocolate chips, cookie dough balls or cookie chunks)
Freeze as directed for Ice Cream maker.
I use a rival electric ice cream make. It uses about 15lbs of ice to chill the ice cream. Once the Ice Cream Maker is done the ice cream will NOT be frozen. Instead it will be like a milk slushy. Transfer your "milk slushy" to the freezer overnight. In the morning it will be perfect Ice Cream Texture! Failure to freeze overnight will result in a VERY soft serve style of ice cream.
**PLEASE NOTE: Many ice cream recipes call for extra cream. Either heavy whipping cream or half and half. I don't use those because the milk from my Nigerians is VERY high in butterfat. I see no need for extra "cream"!
1/4 cup + 2 Tablespoons Flour
1/2 teaspoon salt
9 cups of Goat's Milk
4 beaten eggs
2 Tablespoons Vanilla Extract
Combine Sugar, Flour & Salt in sauce pan. Then gradually stir in the milk.
Cook over medium heat for approx. 15 minutes. Stirring constantly.
SLOWLY stir about 2 cups of the hot milk mixture into the beaten eggs.
SLOWLY add the (now hot) egg mixture to remaining hot mixture and stir constantly.
Cook for 1 minute then remove from heat.
Refrigerate several hours until cold.
Add vanilla extract to chilled mixture & stir well.
(Now is when you can add things like chocolate chips, cookie dough balls or cookie chunks)
Freeze as directed for Ice Cream maker.
I use a rival electric ice cream make. It uses about 15lbs of ice to chill the ice cream. Once the Ice Cream Maker is done the ice cream will NOT be frozen. Instead it will be like a milk slushy. Transfer your "milk slushy" to the freezer overnight. In the morning it will be perfect Ice Cream Texture! Failure to freeze overnight will result in a VERY soft serve style of ice cream.
**PLEASE NOTE: Many ice cream recipes call for extra cream. Either heavy whipping cream or half and half. I don't use those because the milk from my Nigerians is VERY high in butterfat. I see no need for extra "cream"!
|
Mint Chocolate Chip Ice Cream:
Use same recipe as above EXCEPT: Add in 2 Tablespoons of PEPPERMINT extract to HOT MIXTURE Add in 1 cup of Mini (or Crushed) Chocolate Chips to CHILLED MIXTURE Reduce Vanilla Extract to only 1 Tablespoon |
Chocolate Ice Cream:
|
