Monday, May 21, 2012

Allergy free strawberry goat’s milk ice cream recipe

Half way through the freezing process.

  • 3 cups long life goat’s milk
  • 1 cup sugar
  • 200gms plain goat’s cheese, crumbled
  • 3 tablespoons glucose
  • 5 tsp Orgran No Egg
  • 1 tsp gelatine
  • 2/3 cup strawberry sauce (homemade or bought)
  • 1 tsp vanilla essence
  • 150g frozen strawberries, partially thawed and chopped fine

  • Add crumbled goat’s cheese, sugar and 1 cup goat’s milk to bowl, mix until smooth.
  • Add remaining milk, glucose and gelatine then mix until smooth.
  • Add Orgran No Egg and mix until smooth. Mixture should thicken somewhat.
  • Add strawberry sauce, chopped strawberries and vanilla essence. 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 mildly like strawberry 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).

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