Without a cream separator, we are having trouble making our goat milk ice cream creamy. Think ice milk instead of ice cream. Meg shared how she modified the Nourishing Traditions‘ recipe for ice cream, and I’m so thankful for that because of the excellent flavor and color! But what can I say, my husband (bless him) wants creamy not milky. With that in mind, I remembered how Sally took my coconut ice cream and revamped it with avocado for creaminess (and fresh mint for flavor) back in July 2008. So I added an avocado to our ice cream this weekend. It does help. A little. Having straight cream in place of some of the milk would be better. But this is pretty good. 😉
This recipe makes 2 quarts, or so.
- 5-1/2 cups raw goat milk (the creamier the better, be sure to catch the cream floating at the top)
- 6 egg yolks from pastured, naturally raised chickens – important!
- 30 dates, pitted (or about 3/4 cup of moist date pieces)
- 3 tablespoons vanilla
- 2 tablespoons arrowroot powder
- 1 avocado, peeled and sliced
Blend all ingredients until smooth in blender or Vitamix wet container. Chill thoroughly. Freeze according to your ice cream maker’s instructions.
Serve immediately or put in the freezer to harden for about an hour. If you freeze much longer, it gets very hard. That’s not so bad because hard ice cream = milkshakes!
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!