Monday, October 8, 2012

Allergy free choc chip choc raspberry goat’s milk ice cream recipe

  • 3 cups long life goat’s milk
  • 1 cup sugar
  • 200g plain goat’s cheese, crumbled
  • 3 tablespoons glucose
  • 5 tsp Orgran No Egg
  • 1 tsp gelatine
  • 1/3 cup raspberry sauce (homemade or bought)
  • 1/3 cup chocolate sauce (homemade or bought)
  • 1 tsp vanilla essence
  • 150g frozen raspberries, partially thawed and chopped fine
  • 100g Lindt 70% chocolate, 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 chocolate and raspberry sauces, chopped raspberries and vanilla essence. Then mix until smooth.
  • Fold in finely chopped chocolate.
  • 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 chocolate cheesecake as it has a stronger flavour that normal milk based ice cream.
  • For a milder cheesecake flavour add less goat’s cheese and more milk and thickening agents (No Egg, gelatine or whatever you choose).

No comments:

Post a Comment