Wednesday, December 5, 2012

Allergy free choc chip mocha goat’s milk ice cream recipe

Half frozen and in need of a little mix stirring.

  • 3 cups goat’s milk
  • 1 cup sugar
  • 200g plain goat’s cheese, crumbled
  • 3 tablespoons glucose
  • 5 tsp Orgran No Egg
  • 1 tsp gelatine
  • 1/3 cup iced coffee mix
  • 1/3 cup chocolate milk mix (liquid)
  • 100g 70% Lindt dark chocolate, chopped very fine

  • Add the crumbled goat’s cheese, sugar and 1 cup goat’s milk to bowl, mix until smooth.
  • Add remaining milk, glucose and gelatine then mix until smooth.
  • Add Orgran No Egg and mix until smooth. Mixture should thicken somewhat.
  • Add chocolate and coffee mixes along with the chopped chocolate.
  • Then mix until smooth.
  • Pour into freezing bowl/dish and place in freezer. If there are any lumps remaining in the mix then slowly pass it through a sieve while pouring.
  • Fold or whisk every 15 minutes until near frozen to break up any large crystals.
  • Pour or spoon into storage containers to freeze, making sure the choc chips are spread evenly through the ice cream.

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