Apr09-Goat Dairy
Thanks to the wonderful large gathering of people who joined us at the April (2009) Ferment Happy Hour.
Here is what we tasted:
Goat Milk:
- Sunshine Farms goat milk (available at Willy St Coop)
Goat Cheeses:
- Carr Valley Chevre Au Lait
- Carr Valley Goat Cheddar
- Nordic Creamery Capriko Cheese (blend of goat and cow milk)
- Nordic Creamery Mountain Jack
- Farmers Cheese fresh from the farm
Goat Yogurt - Fresh made
Goat Ice cream - Fresh made
Recipe for the Goat Milk Ice Cream - April Ferment
3.5 cups raw or farm-fresh goat milk
4 fresh egg yolks
1/4 cup honey (used: Marsden's Wildflower)
1/2 cup fine sugar
2 TBSP maple sugar (used: Maple Valley organic maple sugar)
2 TBSP pure vanilla extract (used: Penzey's single strength)
One day ahead:
Boil water in a double boiler, then turn down heat to a slow boil. Pour milk in top of double boiler. Once the milk was started to warm, mildly whisk in the honey, sugar, and maple sugar. Stir the milk very often as it heats. Stir in vanilla extract. While heating, beat egg yolks in a separate bowl.
After the milk has started to steam for a couple minutes (or is at 180°F), add a small amount of the hot milk to the egg yolks whisking constantly (you don't want the eggs to curdle). Continue adding hot milk until you have about a cup of milk in the egg yolks. Turn heat off on double boiler. Slowly beat the egg mixture into the milk until well incorporated. Don't go crazy on whisking, you don't want to introduce excess air into the mixture. Remove from heat. Pour milk mixture through a sieve then into a bowl to chill. Cover tightly and chill the mixture overnight (or at least 6 hours).
Make the ice cream following your ice cream maker instructions.
Note: The first time we experimented with this recipe it didn't firm up in the ice cream maker, so it had to be finished in the freezer. To finish freezing (if necessary): Transfer the partially frozen ice cream to a bowl (metal or glass) that's been in the freezer. Place mixture in freezer and stir/fold (without incorporating air) once an hour for several hours until solid.