Taste appeal for kids and old goats! |
Sophisticated palates will love this exceptionally good ice cream! To gild the lily, serve it with Hot Butterscotch Sauce (recipe in post below). In the photo, I topped the ice cream with a spritz of whipped cream and few dabs of green-tinted frosting gel. If you don’t have an ice cream maker, see the Index for How to Make Frozen Treats Without an Ice Cream Maker.
Goat Milk Ice Cream:
8 oz. (227 g) soft goat cheese (chèvre)
⅔ c. granulated sugar, divided
6 egg yolks (see Note)
1 whole egg
Note: The best way to separate eggs? After cracking each egg, gently cradle the yolk in a lightly cupped hand, letting the egg white slip through your fingers into the container below. Some people separate eggs using a very different method! See my post indexed as How to Separate Eggs.
Add goat milk to blender goblet. |
Crumble soft goat cheese ... |
Adding it, too. Purée. |
Stir sugar into goat milk and cheese in saucepan. |
Stirring constantly, gradually heat to 175 deg. F. |
Separate egg yolks from whites using clean hands. |
Whisk six yolks and one whole egg together. |
Add warm milk to eggs before returning eggs to milk on stove. |
Combine well, stirring to uniform color. |
Chill in ice water bath before pouring into ice cream maker. |
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