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

Half frozen and in need of a little mix stirring.

Ingredients

• 3 cups 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 iced coffee mix
• 1/3 cup chocolate milk mix (liquid)
• 100g 70% Lindt dark chocolate, chopped very fine

Method

• Add the 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 coffee mixes along with the chopped chocolate.
• Then mix until smooth.
• Pour into freezing bowl/dish and place in freezer. If there are any lumps remaining in the mix then slowly pass it through a sieve while pouring.
• Fold or whisk every 15 minutes until near frozen to break up any large crystals.
• Pour or spoon into storage containers to freeze, making sure the choc chips are spread evenly through the ice cream.