281047 Thu Nov 17 23:34:39 -0800 2005 3 31 Home Cooking 0 1494621 I tried goat's milk ice cream for the first time at a restaurant and really enjoyed it. It was from Laloo's based in Sonoma, CA (see link). Our table declared it as decidedly "goaty". I don't even know the exact words to describe it...a little musty, a little sour, clean finish, refreshing. Very pure goat milk flavor...no vanilla or lots of eggs to obscure. Color was crisp white. I think this would go great w/ a tarte tatin or stewed cranberries and now want to try making goat's milk ice cream at home. I plan on buying the pasteurized goat's milk from Trader Joe's, but am a little stymied about how to proceed. I don't know the exact fat content in TJ's goat's milk, but I want to enrichen it w/ egg yolk w/o obscuring the goat milk flavor. I also wonder if I should add some heavy cream... Have any of you ice cream making hounds tried using goat's milk in your home creations? Please share your experience and any tips. Thanks! BTW, the below photo is of Forrest (named after Forrest Gump by a previous owner) who is one of my in-laws' two hillside goats. Unfortunately, he doesn't provide any milk! Link: http://www.goatmilkicecream.com/ Image: http://i2.photobucket.com/albums/y45/btdoan/IMG_0924.jpg Thu Nov 17 23:34:39 -0800 2005 0 Carb Lover 1 1494622 Something is wrong with that picture. Those flowers seem like they're within the goat's reach through the fence, yet they are still there uneaten. What's going on? Oh, and I second the motion about Laloo's goat milk ice cream, which is quite good. Thu Nov 17 23:42:01 -0800 2005 1494621 0 Buford 2 1494724 No, Forrest doesn't have an eating disorder. That fence is keeping him from those brilliant wildflowers (amazing this year!). I can assure you that he and his companion have cleared the field behind him. I'm going to try making the goat's milk ice cream soon and will report back w/ results... Fri Nov 18 16:28:15 -0800 2005 1494622 0 Carb Lover 1 1494623 ECONOMY ICE CREAM (VANILLA) -------------------------------------------------------------------------------- 2 eggs 6 Tbsp. sugar 1 tsp. vanilla 4 Tbsp. white corn syrup 1 c. coffee cream 1 c. rich goat milk Beat egg yolks and maple syrup until thick and lemon colored. Add milk, cream and flavoring. Blend thoroughly. Pour into freezer tray. Freeze until firm. Remove to chilled bowl. Add unbeaten egg whites and beat until fluffy. Package in tubs or cartons and return to freezer. --------------------------- SUGAR COOKIES -------------------------------------------------------------------------------- 2 c. sugar 1 c. shortening 1 c. sour goat milk 2 eggs about 5 c. flour 1 tsp. soda 1 tsp. baking powder 1 tsp. vanilla or anise extract Mix together; refrigerate overnight. Roll out. Cut with cookie cutters and bake at 375 degrees for 5 to 10 minutes, depending on size of cookies. ---------------------- BANANA ICE CREAM -------------------------------------------------------------------------------- 1 c. goat milk 1/2 c. maple syrup 1 tsp. vanilla 2 egg yolks 2 ripe bananas, sliced 1 c. goat milk yogurt Beat milk, egg yolks, maple syrup, bananas and vanilla together in an electric blender. Pour into 8-inch baking dish and stir in yogurt. Freeze. Beat again in blender and pour into 6 sherbet dishes. Serve immediately or refreeze. ---------------------------- PRIZE FUDGE -------------------------------------------------------------------------------- 2 c. sugar 5 oz. evaporated goat milk 16 large marshmallows 1/4 tsp. salt 1 c. (6 oz.) semi-sweet chocolate chips 1/2 c. nuts, chopped 1/4 c. butter 1 tsp. vanilla Boil sugar and milk 5 minutes. Stir in marshmallows and salt. Remove from heat and stir in chocolate chips. Add butter, vanilla and nuts. Pour into buttered 9 x 9-inch pan. Yields 54 pieces. ------------------------------------ RICE PUDDING -------------------------------------------------------------------------------- 1 c. raw rice 1 c. sugar 4 Tbsp. cornstarch 1 tsp. vanilla 1 qt. goat milk 2 eggs 1 c. cream or evaporated milk Cook rice and set aside. Scald milk and add sugar to it. In another bowl or blender mix together eggs, cornstarch and cream. When mixed, add to heated milk and sugar. Stir until boiling and remove from burner. Add cooked rice and vanilla and cool. Makes 20 servings. For a variation, omit rice and add well drained fruit instead. Thu Nov 17 23:50:42 -0800 2005 1494621 0 Sherry