Trading the Moo! For a Baa! in Your Ice Cream

goat-yogurt-and-honey-ice-creamI have a new favorite ingredient!  (Although I’ll admit that as a recipe developer, I tend to have a new favorite ingredient every two weeks or so…)  I’ve been using my Ingredient of the Month in everything from desserts to dinners to baked goods.  What’s my latest culinary love?  Goat’s-milk yogurt.  It has that distinctive goaty tang that I enjoy in goat’s-milk cheese, plus it has a very smooth texture that makes it easy to drizzle and blend.  And neither the commercial goat yogurt I bought at Trader Joe’s nor the goat yogurt I bought directly from my farmer separated the way yogurt made from cow’s milk does.  That’s kind of handy when you’re scooping the yogurt directly from the container to the ice cream maker…

Given the Greek penchant for combining honey with cheese that’s made of goat and sheep milk, I thought that ice cream made with goat yogurt and honey would be an unusually delicious flavor.  I added some almond extract, too, figuring that nuts and honey are another natural pair.  And you know what?  They are!  This was one of the most exotic yet easiest desserts I’ve ever made – all you need are three ingredients and an ice cream maker.  Since all of the ingredients are more or less liquid, you can just pour them straight into the ice cream maker without blending them first.

Goat & Honey Ice Cream

4 cups goat’s-milk yogurt (usually sold in 32-ounce containers; 32 ounces is 4 cups)
1 cup honey
2 tsp. almond extract
2 egg yolks (optional)

Have the ice cream maker running. Pour in yogurt, then honey, then extract. If you want a softer ice cream and you have a trusted source of fresh eggs – i.e., eggs that you don’t mind using raw – add the yolks. I skipped the yolks in my batch and still had velvety, rich ice cream. The biggest difference the yolks will make is that the ice cream will remain softer after several days in the freezer. Another option is to invite a bunch of pro-goat friends over and eat the ice cream when it’s freshly made; at that point, it has a soft-serve consistency. (I love freshly made ice cream!)  Finish making the ice cream according to the ice cream maker manufacturer instructions.

On the rare occasion that I buy ice cream, I always save the containers, wash them, and reuse them for my homemade batches of ice cream. If you don’t have a leftover container handy, you can freeze your ice cream in freezer-safe plastic containers.

If you like, you can garnish your Goat & Honey Ice Cream with some slivered or sliced almonds and a dusting of cinnamon.

Enjoy!

Courtesy of The Cultured Cook.

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