Well, it’s not exactly ice cream, it’s frozen yogurt. I discovered this because goat’s milk doesn’t separate into cream much as it is naturally homogenized. So ice cream was a dismal failure in my conventional Cuisinart ice cream maker, which I have since sold on eBay. So here’s the recipe for my homemade frozen yogurt. Advanced instructions are available by email for people who milk their own dairy animals.
1 quart yogurt (Please buy real yogurt with probiotics or you might as well eat Rocky Road)
3 cups small frozen berries (If you use strawberries, you must half thaw because they are too big. I make frozen 1/2 ” cross sections of bananas on a cookie tray )
1 T. real maple syrup
1/4 cup chocolate, carob, or peanut butter chips
Cheesecloth or bouillon strainer
1 Day in Advance Preparation:
Strain quart of yogurt in a colander with 2 layers of cheesecloth or a bouillon strainer (fine,fine,fine) in the refrigerator overnite (8 hours)
You will be left with 1 pint cream cheese (yum on toast) and 1 pint whey (Do not throw out! It can be used to make sauerkraut, sauercarrots or just drink it)
Making the frozen yogurt:
Put 1 pint of cream cheese (as above) in a food processor
Add maple syrup, frozen fruit and chips
Pulse until all ingredients blend at the same rate. Do not over blend or the heat will melt everything.
Serve immediately for a soft custard style treat or freeze in 1 pint jars (wide mouth please, leaving 1 inch of airspace or plastic, if you must)
For best consistency, if frozen for more than a couple of hours, defrost slightly before serving.
I hate to admit it, but 30 seconds in the microwave gives perfect spoonfuls.
Please post your favorite flavors.