Monday, August 1, 2011

Home-made Goat Milk Ice Cream

At least once a week we make ice cream -- goat ice cream, of course.  All it takes is 1 quart of milk, 1 cup of sugar, 1 tablespoon of vanilla, and 2 eggs.  if we feel like using alien material, we add 8 ounces of evaporated milk or cream.  Otherwise, we add 8 more ounces of milk.  Plus, ice, ice cream salt, and the electric 2-quart ice cream maker my mother gave me when she down-sized her living quarters.  Of course, the milk mixture goes in the stainless steel cylinder that spins around the beaters.  After that's locked in, we fill the plastic bucket one-third with ice, sprinkle salt on top, and repeat twice.  Then add a couple cups of water.

After 20-30 minutes of noisy mixing, we sit down to deep bowls of udder delight.  We don't re-pack it like some folks do.  We like soft-serve.  If we wanted the hard stuff, we'd run next store to Tee Pee's for Hershey's, and try not to worry about what's in it.

"Why would you worry?" says Virginia.

Unlike ours, Hershey's is made from industrial milk, probably heated to kill all the good stuff and leave white nothingness.  Ours is full of free-ranged omega-3 fatty acids and other wellness-promoters.  Yum!

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