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by on May 28th, 2010

Strawberry Goat Milk Ice Cream

Baaah, says the goat before giving up her milk for this Strawberry Ice Cream.

I have never made ice cream before using goat’s milk. I do love goat cheese (try my Rosemary and the Goat cheese appetizer — that’s what our site is named after).

I hope everyone has a great Memorial Day weekend and to start it off right, try this strawberry ice cream and have your guest saying “not baaaaad”. We are doing a Mexican theme this year with pulled pork tacos with grilled pineapple, roasted Serrano and jalapeno peppers, tamale casserole, corn and black bean salad and a lot of other good things. This ice cream may be making an appearance. That is, if there is any left by Monday’s party.

Today when I decided to give the goat’s milk a try in my strawberry ice cream, I wasn’t really sure I was going to like the flavor of the milk. It turned out fantastic. I also used some evaporated milk and whipping cream to give the ice cream a little more dimension. I like the richness of the whipping cream but I love the faint hint of the goat’s milk. Of course the fresh strawberries just added to this great combination.

I used canned goat’s milk for this recipe. The next time I make this I want to try the goat’s milk I can get in the milk section of grocery.

My veggie chopper is the perfect chopper for strawberries.

Perfect size pieces with only about 6-7 pulls of the cord.

 

Goat Milk Strawberry Ice Cream

1 lb. carton of strawberries, chopped small

1 c. sugar (or half sugar, half Splenda

12 oz. can Goat’s Milk, chilled

5 oz. can evaporated milk, chilled

1/2 c. whipping cream

Chop the strawberries fine and mix with the one cup sugar. Refrigerator several hours until they have become juicy and kind of mushy. Mix the strawberry/sugar mixture with the goat’s milk, evaporated milk and whipping cream.  Put into ice cream maker and freeze until firm. Put into freezer container and freeze for a couple hours in freezer before serving.

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