Mom was cleaning out cupboards some time ago, and asked me if I’d like her old Donvier crank ice cream maker. It’s the kind that has a metal piece that goes in the freezer to pre-chill, and then you pour in the liquid mix and crank…and crank…and crank…
I know the technology is better now, and there’s even electric ice cream makers, but it wasn’t something that was even on my radar, until we had this Baby M’s dairy allergy to contend with. I wasn’t even too concerned about it until the last couple of days, when the temperature finally went from ‘cold wet spring’ to ‘definitely summer’. It was over thirty degrees today! Suddenly, ice cream was in order.
Luckily, the goat kids are old enough that I can ‘steal’ some milk from the does without any issue. Last night, we separated the kids from the does, and this morning, I milked. Happily, Skye, who has never been milked before, was very good on the stand, at least until she ate all her grain. Saffron, of course, was her usual bomb-proof self. I got a decent-sized bucket of milk for my efforts…enough for a quart of ice cream, with some left over, even!
I didn’t realize ice cream called for eggs, as well. Fortunately, we have plenty of those, too. I used the green-shelled eggs from Blue-Legs, our Americauna hen, since she ranges the most, and has the yellow-est yolks.
In fact, of the four ingredients on the list, the milk and eggs were produced completely on-farm, and the vanilla was something I also made, from beans I ordered from Uganda. The sugar was the only thing I did not have a hand in in one way or another. When you think about raising and milking the goat for your milk, raising the chicken that laid the eggs, and soaking the beans for six months to make the vanilla, this ice cream is really, really slow food! It certainly makes me want to eat less and savor more, which, really, may be a solution to the wide-spread over-consumption we seem to have in North America. When you make something from scratch-scratch, by producing even the ingredients, you suddenly realize how under-priced food is at the store…but that is a rant for another day.
Like so many good things, the recipe is very simple – only four ingredients! You definitely want to use the freshest milk and nicest vanilla (no imitation extract!) for this, as the flavor is so dependent on the ingredients you use!
French Vanilla Goat Milk Ice Cream
4 cups goat milk
1 cup sugar
1 to 2 tsp vanilla
Beat the eggs into half the milk, until everything is very well-mixed. Add the sugar and the rest of the milk, and heat on low, stirring constantly, until the mixture thickens a bit and sheets off the back of the spoon – about 15-20 minutes. Cool the mixture (I put the pot directly in the fridge for a few hours), then add the vanilla (I like strong flavors, and used 1 1/2 tsp, but my vanilla is at least double strength. You can taste the mixture to see if you want more vanilla in it). At that point, put the mixture in your ice-cream maker, and chill or crank according to your machine’s instructions.
I would have included a picture of my ice cream with strawberries, but it was melting too fast in the heat, so I was forced to eat it quickly!