Without a cream separator, we are having trouble making our goat milk ice cream creamy. Think ice milk instead of ice cream.
A reader shared how she modified the Nourishing Traditions‘ recipe for ice cream, and I'm so thankful for that because of the excellent flavor and color!
But what can I say, my husband (bless him) wants creamy not milky.
With that in mind, I remembered how Sally took my coconut ice cream and revamped it with avocado for creaminess (and fresh mint for flavor) back in July 2008.
So I added an avocado to our ice cream this weekend. It does help. A little. Having straight cream in place of some of the milk would be better. But this is pretty good. 😉
Basic Raw Goat Milk Vanilla Ice Cream
Ingredients
- 5-1/2 cups raw goat milk the creamier the better, be sure to catch the cream floating at the top
- 6 organic or pastured egg yolks from naturally raised chickens - important!
- 30 dates pitted (or about 3/4 cup of moist date pieces)
- 3 tablespoons vanilla extract
- 2 tablespoons arrowroot powder
- 1 avocado peeled and sliced
Instructions
-
Blend all ingredients until smooth in blender or Vitamix wet container.
-
Chill thoroughly.
-
Freeze according to your ice cream maker's instructions.
-
Serve immediately or put in the freezer to harden for about an hour.
-
If you freeze much longer, it gets very hard. That's not so bad because hard ice cream = milkshakes!
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).
Increase the decadence level – add 1/3 c raw cacao powder to turn this in to chocolate ice cream. Put it over the top – swirl in some cooked down berries at the very end of churning. Oh my goodness!!!! Thanks for such a great base recipe!!