Goat Milk Avocado Ice Cream

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I was recently shopping for desserts for a friend that is lactose intolerant and stumbled on some goat milk ice cream. She had once told me that she can’t have the proteins from cow’s milk, but that goat milk doesn’t bother her, so I decided to try it.  I’m telling you, it was absolutely LOVELY so I had to try it at home. 

The problem with buying goat milk, however, is that its hard to find goat milk CREAM, and ice cream needs a hefty amount of fat to make it smooth and creamy. To substitute for the cream’s fat, I decided to add in avocados- it made for a wonderful consistency, but sadly I wasn’t the biggest fan of the flavor. Apparently I only like avocados in their savory flavor profile. If anyone tries this recipe with a different fat, like olive oil or almonds, please let me know how it turns out! If you do like a sweet avocado flavor, please try this recipe though! It made for some excellent ice cream! I want to eventually make a goat milk custard, so maybe if I use more egg yolks, that will combat the lack of fat from the milk. I’ll let ya know!

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INGREDIENTS

  • 4 Cups Goat Milk
  • 3/4 Cup Sugar
  • 1/4 tsp Guar Gum
  • 2 ripe avocados

Begin by putting two cups of the goat milk in a pan and cook on medium high heat for about 10 minutes to reduce it in half.

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Once it has cooked to about a cup, turn down your heat and slowly whisk in your sugar until it is fully incorporated. Add this mixture to a blender and start to blend. While blending, add in your guar gum and blend for one full minute.

Next, add in the remaining two cups of goat milk and the two avocados and blend until the mixture is smooth.

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Cool in your refrigerator for at least three hours. Once cooled, you can freeze it in your ice cream maker according to it’s directions. Mine took about 20 minutes. Scoop ice cream into a freezer safe container and freeze for at least two hours.

Goat Milk Avocado Ice Cream
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Ingredients
  1. 4 Cups Goat Milk
  2. 3/4 Cup Sugar
  3. 1/4 tsp Guar Gum
  4. 2 ripe avocados
Instructions
  1. Begin by putting two cups of the goat milk in a pan and cook on medium high heat for about 10 minutes to reduce it in half.
  2. Once it has cooked to about a cup, turn down your heat and slowly whisk in your sugar until it is fully incorporated. Add this mixture to a blender and start to blend. While blending, add in your guar gum and blend for one full minute.
  3. Next, add in the remaining two cups of goat milk and the two avocados and blend until the mixture is smooth.
  4. Cool in your refrigerator for at least three hours. Once cooled, you can freeze it in your ice cream maker according to it's directions. Mine took about 20 minutes. Scoop ice cream into a freezer safe container and freeze for at least two hours.
Sweet Melissa's Ice Cream at Home http://www.sweetmelissaathome.com/
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