You've probably noticed, I'm addicted to anything and everything goat. Whether it's goat ricotta cheese, goat cheese Gouda or simple chèvre, I cannot get enough of goat’s milk unique flavor profile. I often use goat dairy products in savory dishes, but I thought it would be fun to experiment with goat milk in desserts. After some thought, it occurred to me that there is no better showcase for goat milk than making ice cream.
I made a simple custard using goat milk and chilled it overnight. I churned the ice cream and finished it with swirls of molasses and raisin syrup. The result was silky, delicious and not too rich. I've heard that goat milk is more easily digestible than regular cow's milk, which is good for the lactose-intolerant members of my family. The only downside: there wasn't enough to feed everyone!
The day before...
Place the goat milk and ¼ cup granulated sugar in a saucepan. Bring to a near boil. While waiting for the milk to boil, you have to be very careful. Don't go anywhere else. If the phone rings or someone's at the door, let it go. You really have to focus until the milk is hot, otherwise you'll be cleaning your stove and scraping off burnt milk all night long!
In a stainless-steel mixing bowl, using an electric handheld mixer, whisk the egg yolks with the remaining granulated sugar until the texture thickens. Make a "double boiler" (a pot filled with hot water, covered with a piece of cloth) and place the bowl filled with whisked eggs on top. Slowly pour in the goat milk so that the eggs don't curdle and continue whisking the eggs at full speed for about 3-4 minutes. Check the temperature of the eggs; they should feel warm to the touch. Remove from the double boiler. Make sure the eggs are whisked for a long time, so the custard doesn't taste eggy and the texture is light and airy.
Note: Remember, the ice cream mixture should be slightly too sweet to your taste before placing it in the ice cream machine because it will taste less sweet when it's frozen.
Transfer the mixture back to the deep sauce pan. Cook until the custard thickens, stirring constantly with a wooden spoon for about 8 minutes. Turn off the heat and add vanilla extract and salt. Stir well. Strain the liquid through a fine mesh sieve into a bowl to remove any solids.
Transfer the custard to a bowl. Place the bowl into an ice bath. When the cream is cool completely, cover with a piece of plastic wrap; make sure the plastic wrap is directly in contact with the custard to keep it from forming a skin. Let it cool completely and refrigerate overnight.
The following day...
To check if the mixture is ready to be churned, make sure the ice cream mixture is as cold as possible before you transfer it to the machine; the temperature of the liquid shouldn't exceed 45°F.
Pour the mixture into the ice cream maker canister. Fill about two-thirds of the container as the ice cream will expand, and let the machine do its magic. The consistency will be firm but still soft-serve.
Transfer the ice cream onto a slab of marble (previously placed in the freezer to keep the ice cream chilled). Spread a layer of the molasses and raisin syrup, then fold the ice cream using 2 spades (I used dough scrapers) to create a swirl.
Transfer the ice cream into an airtight container in the freezer to harden for at least 2 hours. I let it rest overnight.
When you're ready to serve, drizzle more molasses and raisin syrup over the goat milk ice cream.
I usually add a little salt to most desserts. Salt brings out the flavors and will enhance the taste of your sweets.
Goat milk has a different taste than regular cow's milk. It's rich in folic acid and less fatty.
How to make molasses and raisin syrup: In a non-stick pan, melt 2 teaspoons butter. Add 3 tablespoons golden raisins. Turn off the heat and flavor with 2 teaspoons grated ginger (if used). Set aside. In a sauce pan, melt 4 tablespoons sugar without any water over high heat. It's important to carefully watch the sugar; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low. Gently jiggle the saucepan in circles. Do not use a spoon! Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. Don't let the sugar get dark brown or you'll get a burnt taste. When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the butter is added), then slowly add 1 tablespoon butter and 1/8 teaspoon salt. Stir constantly with a wooden spoon. Bring back to the stove using the lowest setting, and add 1/3 cup goat milk (or cream) little by little. Let the sauce cool down a bit. Add 3 tablespoons dark molasses and the golden raisins to the caramel. Stir well. Let cool to room temperature.