Thank you for the video and recipe! I can't have cow's milk, but goat is fine. The store stopped my favorite milk cream so I've decided it's time to make my own.
That’s amazing! I’m glad this helped. When I got Goats and started drinking fresh goats milk for the first time I never really saw anyone making goats milk ice cream so I was hoping this would help people like myself and like you.
@@LittleFarmLandI have a grandson who can have goat milk and as my daughter is getting treated for MCAS I am hoping she will soon be able to goat milk ice cream as well. I have a cream separator, but if I can use goat milk I can use my old tyme ice cream machine and make 6 quarts at a time. One question. Which breed of goat are you using? Nigerian drawves or more the standard dairy breeds like Nubians. NDs have a really high cream content.
Yesterday, I tried everything in this video, except I used the 'Uncle Buck' Bass Pro ice cream churn. I made a Chocolate Mint Honey with chocolate chip ice cream, and it was nearly perfect. I still need to tweak technique and recipe, but our retired priest in rehab is going to have ice cream today. Ice cream churn takeaways: It is considerably cheaper to use an ice cream churn (Uncle Buck ~ $60) than the built-in refrigerator ice cream machine. Most of the things you do with those machines you can do with an old tyme ice cream churn. Get your rock salt from the water softner section of your hardware store (40 lbs < $10). Making this recipe, including the ice bath, took maybe 5 lbs of ice. Recipe takeways: Sugar will make things look more white. Honey works better at making darker ice creams, but the mix level is 1:1, though you can use less. Lighter honeys might make this darkening less significant. When using farm fresh eggs, always crack one egg at a time into a separate bowl. Every once in quite a while, you might get a bad egg, and you do not want to ruin your 5 other eggs. Many ice cream recipes use just the yolks, but I used the whole eggs. As the channel owner noted, just add 2 or 3 yolks if you are using just yolks. It is important to ice bath the custard before putting the mixture in your machine. When you take out the ice cream from your machine, it will be closer to soft serve consistentcy. If you are freezing in a refrigerator/freezer, it might take overnight or longer to get really hard. After a couple of hours, give it a stir, and if stir or rather a mix, and transer it, then to the deep freeze. Video takeaways: This is my go-to video for goat milk ice cream. This is the best video I have seen yet on goat milk ice cream. If you use the techniques they use in this video, you will get a basic vanilla ice cream as long as you are dutiful in tempering your eggs. You either need to have dairy goats or get your milk from a farm BEFORE they remove the cream from their milk, because that is why I think the store bought milk is bad. Good going guy on your video. Now I can now add ice cream to the things I make with goat milk. Creamed ricotta, chevre, butter, mozzarella, and just plain milk!
I really appreciate this! And thanks for your kind words at the end. I’m glad you like the recipe. I basically just tweaked cows milk recipes to accommodate goats milk.
@LittleFarmLand Well I also posted to some raw milk groups (I call raw milk, natural milk) the web link to your video and the recipe I modified. When I saw how you ice cream machine worked, I saw it worked just like the old ice cream churns that I grew up with. It's kind of soft serve, but 2 hours with some stirring and overnight in the deep freeze and it is a perfect hard ice cream and smooth too. I am going to post to some of the goat milk forums. A couple of our grandsons are coming to the farm today to make your vanilla recipe. He loves the heard, can milk a goat, the goats are really fond of him, and he is joining 4H. Too many sites use cow's milk, not that cow is bad, but goat milk is different, and many people do not know how different it can be. That was the really important takeaway mentioned in you video. The priest has mobility issues, and is in rehab after a bout with pneumonia. He ate every bit, including the melted ice cream in the bowl. He showed more mobility than he has in years. Everyone thought your recipe technique yielded a great chocolate ice cream. A number of people use corn starch in their recipes, but I have a daughter with MCAS, and the fewer ingredients the better. So as soon as she can have eggs I can start making her ice cream. So the priest, one of my grandsons who has never been able to have ice cream, and hopefully soon my daughter all benefitted from your video. I will bet there are a lot of other stories like that you will never hear about. In the forums, I have gotten a lot of feedback asking about honey usage in ice cream, as well stevia and agave. So feel good about your video and the results from it. Give your nubians a few apple treats too.
We have the same Ice Cream maker and I love it!!!!!!!!!!!!!!!!!! If you make yogurt add it to your custard and some fruit and you have great frozen ice cream or Sherbet
If I ever get curds most of the time, I’ll just leave them if they’re small enough, but the curds don’t come from how long it takes for you to cook the curds come from the temperature of 180 to 181°F so if you can keep it under that closer to the 75 to 76 Mark Then you shouldn’t get curds. Most people will strain just in case but again if you don’t hit that curved temperature, you won’t even get curds.
Yes you can! It’s a custard and it tastes amazing, let that sit in the fridge for at least 4 or over night and it will be sooo good. It’s basically a crème brûlée, so you can put sugar over the custard if it’s in a smaller serving bowl and melt the sugar over the custard. You don’t need to do the sugar topping, I’m just giving you another option.
There is some interaction between the sugar and eggs so I think you might have to try it on a small batch. It might work better with agave instead of stevia.
All the stoves are gonna be different temperatures pretty much so you just have to make sure that you’re maintaining the heat so that you don’t exceed 180 181° so that you don’t curdle.
He was using a stove top, but his experience and expertise is likely helping him avoid trouble. An impromptu double boiler will help. Here's a trick I use with the electric range: Start on low heat and while STIRRING WITH A PLASTIC OR SILICON SPATULA, as the spatula moves across the bottom of the pot, notice if it feels like grit is forming on the inside pot bottom. It it is you are probably heating too quickly. In time it is pretty effective at detecting a scald forming. I use that all the time when I make ricotta.
After watching this video I noticed that the method he is using will pasteurize raw, natural goat milk. There are 3 temperatures for pasteurizing goat milk: 191°F for 3 seconds; 162°f for 15 seconds; and 145°f for 30 minutes. Since he is heating his mixture to 172°f on a stove top, you would be hard pressed to get the mixture to 172°f in less than 15 seconds. So by the time you reach 172°F it is pasteurized. So if something makes you sick, it probably ain't the milk. Maybe eggs, hygiene or something else. So if you pasteurize goat milk, like I do for my adult kids, this process does pasteurize the goat milk. Still be clean, be tidy. Make your ice cream experience a wonder. I have had commercial goat milk ice cream (LaLou's) and it is wonderful, but I can only get it in vanilla. I can only imagine how good our goat milk ice cream will taste!
Totally true! I actually really support raw milk, not pasteurized milk. However, the custard ice cream method is my absolute favorite despite it being technically pasteurized.
@LittleFarmLand And a lot of people are terrified by unpasteurized milk. But from your comments I think you are fine with natural milk. I have watched yours and other videos on goat ice cream. Two takeaways I heard in other videos. 1. Many use just egg yolks. Love you egg rack. 2. One video emphasized cooling the custard before putting it into the ice cream churn. You method actually does that, but maybe in a future video you might want to explain that. Yours is my number 1 video for goat milk ice cream.
I just do straight up six eggs. But honestly, a lot of people especially for custards focus on just yolks so maybe just add two extra yolks if that’s the route you want to go. And if you want I’ll give it a try with you lol. I’ll give it a shot tonight and see what it turns out like.
@@LittleFarmLandLet me add another thing about fresh eggs. Break them one at a time into a separate bowl. If an egg is bad, better to lose one than all 5. But I going the way you do it, except I am using honey instead of sugar. Usually it is 1:1. Amazing how few people know you do not need to refrigerate fresh eggs.
I realize at this point my rooster wasn’t mature when I was making this video so I didn’t need to crack into a separate bowl. If I was making this video today, I would have been cracking separate bowl.
Yes, and wide variety of sweeteners. You can also use either an electric or hand crank ice cream churn like they sell at Bass Pro or Buckie's. I was glad he showed the innards of his electric ice cream maker. That was when I realized it was nothing more than an fancy, souped up version of the hand crank ice cream makers sans ice and rock salt. Some hardware stores sell rock salt which is cheaper than buying it at the grocery store.
@tangvanle Yes, I just did it recently. Honey does affect the color of the ice cream and makes it look more like a coffee ice cream. It tastes fine. Nominally, sugar-honey is 1:1, but it adds some moisture and film you are looking for the custard to form can be a thin. Still makes a fine product though. Honey works well, colorwise, in making darker ice creams.
