Recipe: Chocolate Goat Ice Cream

Recipe: Chocolate Goat Ice Cream

No, it’s not made from chocolate goats.

I’ve been looking for a good alternative to cows-milk ice cream for Jamieson. He can always have sorbet, of course, but I’d love for him to be able to have real creamy chocolate ice cream on occasion. I am happy to report that I ran across this recipe for Chocolate Chocolate Chunk Goat’s Milk Ice Cream, and it’s quite delicious, with only a hint of barnyardiness on the finish.

Goat’s milk is readily available by the quart at my local Kroger, as is the canned evaporated goat’s milk. The other ingredients are standard pantry stock.

This was easy to put together and Jamieson was quite literally unable to wait for it to freeze solid. He ate a bowl of soft-serve straight out of the ice cream maker tonight, and it met with the Little Boy Seal of Approval.

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Chocolate Chocolate Chip Goat’s Milk Ice Cream

(adapted from this recipe at Beantownbaker.com)

2 cups goat’s milk
1 12-ounce can evaporated goat milk
3/4 cup sugar (divided, 1/4 c. and 1/2 c.)
3.5 oz good quality dark chocolate, chopped
4 egg yolks
1 tsp vanilla
3 oz good quality dark chocolate, grated or chopped finely

Put the goat’s milk, evaporated goat milk, 1/4 cup of the sugar, and the chopped chocolate into a heavy bottomed pot. Bring to a simmer, whisking the chocolate so that it melts and incorporates into the milk. Turn off the heat.

In a medium sized bowl, whisk together the egg yolks and 1/2 cup of sugar. Whisk a cup of the hot milk mixture into the egg yolks and sugar. This will temper the eggs and help prevent them from curdling (turning into scrambled eggs) in the hot milk. Whisk in another cup and then pour that mixture back into the pot with the remainder of the milk mixture.

Turn the heat back on medium-low and cook, stirring, until the mixture begins to thicken. Remove from heat and whisk in the vanilla.

Cool thoroughly in the refrigerator, stirring occasionally until cold. This can be done the day before you want to make ice cream to ensure the mixture is ice cold before going into the ice cream machine.

Freeze according to your ice cream machine’s directions, adding the grated chocolate  during the last 2 minutes of processing.

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