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Monday, April 30, 2012

Making Maple Walnut Ice Cream

We made our first goat milk ice cream for the year last week.  I can't even begin to describe how creamy and good it was.  We normally make what is considered a french ice cream because I make a custard type pudding and cool it before we freeze it.   I was talking with a friend after we made it and she was asking about the cooking process because she was wanting to make a "raw" milk ice cream.......All this time I have been calling our ice cream raw goat milk ice cream and now I realize that it isn't technically correct to call it that. 

So we have tried both "raw" and "cooked" Maple Walnut ice cream.  The verdict of the family is that they really like the creamy texture of the custard ice cream better than the un-cooked.  Being their Mom and liking them to get food that is really healthy for them, I will probably try to slip some "raw" ice cream in there occasionally.

Here are the 2 versions just in case you have some extra milk and want to try it out.

Custard style:
8 cups raw goat milk + 1 cup cream
12 whole eggs
2 cups Maple syrup boiled down to 1 and 3/4 cup
2c walnuts (toasted) chopped into smaller pieces
1tsp salt

Reduce maple syrup and set aside.  Beat eggs in separate bowl until lemony colored.  Heat milk and cream until steamy.  Add  some milk to eggs and stir to temper eggs.  Add eggs to milk stirring constantly, add salt and syrup.  Bring to boil and cook, stirring constantly until thickens and coats the spoon.  Take from heat and cool completely, stirring as cools.  Add to freezer and freeze adding walnuts when 1/2 to 3/4 way done.

To make the "raw" version: change the milk/cream/egg quantities and leave the rest the same.  Do not cook just mix together and freeze. Adding walnuts 3/4 way through.

6 cups raw goat milk +3 cups cream
6 whole eggs

This recipe is healthier if you use pastured chicken eggs.
Let me know what you think

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