Goat Milk Ice Cream & Sherbet
Goat Milk Soft Ice Cream
1 quart goat milk
1 cup sugar
1 tsp Vanilla
Heat milk to 165 degrees for 1 minute. Let it cool, and then refrigerate over night.
Mix all ingredients together, and put in ice cream machine or place in bowl in freezer. Using an electric mixer stir every hour until frozen.
Strawberries, blueberries or blackberries may be mixed in a blender and then added, along with a little milk, to the recipe before freezing.
Goat Milk Sherbet
1 3-oz box gelatin (any flavor)
1 pkg. unsweetened Kool-Aid (matching flavor)
1-3/4 cups Sugar
1 cup boiling water
1 quart cold Goat Milk
Dissolve gelatin, Kool-Aid & sugar in 1 cup boiling water. (Will be thick) Cool to room temperature. Add goat milk, and stir gently. Put in freezer for an hour. Remove, and whip with electric mixer. Repeat until desired consistency.
Honey Vanilla Ice Cream
1/2 cup honey
1-1/2 cups Goat Milk
1 tbsp vanilla
1-1/2 cups whipping cream
In a large bowl, beat eggs until foamy. Gradually add honey. Beat at low speed until well blended. Gradually blend in milk and vanilla. Chill at least 30 minutes. Whip cream until it forms soft peaks, and fold into chilled mixture. Put in ice cream freezer. Use slightly greater portion of salt to ice than for other ice creams. (or put in deep freeze if you are using electric hand mixer.)
After frozen, ripen in freezer for at least 3 hours before serving.