Saturday, March 17, 2012

Allergy free lime cheesecake goat’s milk ice cream recipe

Just a little more freezing to go...
Initial taste testing says: this is awesome.

  • 3 cups long life goat’s milk
  • 1 cup sugar
  • 200g plain soft goat’s cheese, crumbled
  • 3 tablespoons glucose
  • 5 tsp Orgran No Egg
  • 1 tsp gelatine
  • 4 limes, pulp-free juice and finely grated rind

  • Add crumbled goat’s cheese, sugar and 1 cup goat’s milk to bowl, mix until smooth.
  • Add remaining milk and, glucose and gelatine then mix until smooth.
  • Add Orgran No Egg and mix until combined. Mixture should thicken somewhat.
  • Add lime juice and rind and then mix until smooth.
  • Pour into freezing bowl/dish and place in freezer.
  • Fold or whisk every 15 minutes until near frozen to break up any large crystals.
  • Pour or spoon into storage containers to freeze.

  • Will taste like lime cheesecake as goat's milk has a stronger flavour than cow's milk.
  • For a milder cheesecake flavour add less goat’s cheese and more milk and thickening agents (No Egg, gelatine or whatever you choose).

1 comment:

  1. Michael: I like this.

    Kate: Phwoar.

    Rosalie: Pretty much. If you like Key Lime Pie you're going to love this.

    Kate: Yummm

    Barbara: How did it taste? Goat’s milk can have a very strong flavour.

    Rosalie: Lime works very well with it, as did the berry. I find that if you mix the flavours as you would with cheesecakes or the stronger flavoured pies it works quite well. For the subtler flavours I'd make a sorbet instead.