Like most people who are lactose intolerant, my sensitivity to cow’s milk varies from week to week. In general, I can eat most dairy products. Some things that I can’t even come close to are young cheeses like brie and mozzarella, cream cheese, and ice cream.
As someone who grew up loving ice cream, it’s the one thing I miss most about being lactose intolerant. Since getting my ice cream maker attachment for Christmas, I have been really excited about trying out alternative milks for making ice cream.
Since I can eat goat and sheep’s milk products, I knew I wanted to try to get my hands on some goat or sheep milk to make ice cream at some point. Imagine my surprise when Hubby brought home a carton of goat milk from the store one day. It turns out the grocery store near us here in Ohio carries goat milk right next to the refrigerated soy milk. Sometimes Ohio amazes me.
I instantly started searching for an ice cream recipe to use my goat milk in. Obviously, I gravitated towards chocolate recipes. I used high quality chocolate/cocoa (Scharffen Berger) like I always do in my ice cream recipes. I decided to chop up some bittersweet chocolate to throw in to the ice cream during the last few minutes of churning. This boosted the chocolate flavor and gave the ice cream a nice crunchy texture.
We both loved this ice cream. If you’re not used to the flavor of goat milk, I would definitely recommend starting with a chocolate ice cream. The milk does have a unique flavor that I refer to as “goaty” as if that means anything… I think the goaty flavor would be even more prominent in a vanilla ice cream that I could barely taste it in this chocolate ice cream.
The goat milk ice cream was not as creamy as the other chocolate coconut milk based ice cream recipes that I made, but we both really enjoyed it. I am looking forward to continuing my quest to try alternate milks for future ice cream recipes.
One Year Ago: Blueberry Basil Goat Cheesecake Bars
Two Years Ago: Chocolate-Chocolate-Chocolate-Chocolate-Chocolate Cupcakes (aka, Quintuple Chocolate Cupcakes)
Three Years Ago: Homemade Coleslaw
Four Years Ago: Goat Cheese and Roasted Red Pepper Toasts
3 cups goat’s milk
1 cup evaporated goat milk
3.5 oz good quality dark chocolate, chopped
5 egg yolks
3/4 cup sugar (divided, 1/4 c. and 1/2 c.)
1 tsp vanilla
5-6 oz good quality dark chocolate, chopped into chunks
Put the goat’s milk, evaporated goat milk, 1/4 cup of the sugar, and the chopped chocolate into a heavy bottomed pot. Bring to a simmer, whisking the chocolate so that it melts and incorporates into the milk. Turn off the heat.
In a medium sized bowl, whisk together the egg yolks and 1/2 cup of sugar. Whisk a cup of the hot milk mixture into the egg yolks and sugar. This will temper the eggs and help prevent them from curdling (turning into scrambled eggs) in the hot milk. Whisk in another cup and then pour that mixture back into the pot with the remainder of the milk mixture.
Turn the heat back on medium-low and cook, stirring, until the mixture begins to thicken. Remove from heat and strain though a fine mesh strainer into a bowl. Whisk in the vanilla.
Cool thoroughly in the refrigerator, stirring occasionally until cold. This can be done the day before you want to make ice cream to ensure the mixture is ice cold before going into the ice cream machine.
Freeze according to your ice cream machine’s directions, adding the chocolate chunks during the last 2 minutes of processing.
Recipe adapted from Former Chef