Goat milk creamy ice cream

Goat milk creamy ice cream

Category: Culinary recipes

Ingredients
Goat milk powder	15g
Goat milk	642g
Butter	78g
Condensed goat milk	215g
Sugar	33g
Invert syrup	32g
Agar agar	3d
Agar water	100g
Salt	1g
Gum	1 / 4h l.
Water for gum	100g

Cooking method

1. Pour gum into water (100g) and leave for at least an hour to swell.
2. Heat about half of the milk with butter to melt the butter. Beat with a blender (foot) until smooth.
3. Mix dry milk with sugar and, adding milk little by little, dissolve it so that there are no lumps. Mix together all the milk, condensed milk, invert syrup and salt. Add gum, you can mix it with a blender (foot) to disperse the gum lumps. Heat the mixture to 60-65 degrees.
4. Pour agar-agar with water, heat to a boil. Boil for 2 minutes. Pour into the milk mixture, stir.
5. Cool, stirring constantly. I use a cold water bath to speed up. It is necessary to cool to a temperature below 40 degrees, then the mixture will not solidify in jelly, but will be thick, but liquid.
6. Refrigerate for at least 4 hours.
7. Strain and freeze in an ice cream maker. Transfer to cups / molds and place in the freezer. I usually let him lie in the freezer for another day. In general, it is necessary to withstand a day at -33 degrees, in production this is called quenching. After that, the ice cream will not melt quickly when eaten. But I don't have such a freezer, only from -15 ..- 18 degrees.
Bon Appetit.

The dish is designed for

1 kg of ready-made ice cream.

Note

My son is allergic to cow's milk. After purchasing the book by Irina Chadeeva and shoveling a bunch of other materials for making ice cream at home, this recipe turned out. Thanks to the Qween recipe "Sweet cream", I got a higher fat content of ice cream than dairy. By the way, I also have goat milk powder. And I make condensed milk myself from goat's milk. From cow's only butter, but my son can use it. I make ice cream both in glasses and in popsicle tins, and then glaze:

Wonderful recipe! I wanted to try!

[Anchic]

Anchic, Anna, cool ice cream! I would now sharpen what in chocolate
And how much butter?

[Rada-dms]

And how much butter?

I reread it several times, but I missed the oil. 78g

Rada-dms, it turns out quite tasty. I buy goat milk in Vkusville, there it is usually 450 ml in bottles. So I counted myself a portion for 2 bottles, these are two bookmarks in my ice cream parlor (there is a 1.5 liter bucket). And the son has to slow down so that it does not end in a week

[Anchic]

Anchic, Anna, but how do you make condensed milk?

[Venka]

Venka, here in this way: "Royal" cake # 2
In general, at first I came across the topic

Homemade condensed milk Put all the ingredients in a spacious copper or aluminum saucepan, put on a high heat, stir constantly with a wooden spoon so that it does not stick to the bottom. When the milk changes color to ...Admin

I began to reread it and there Qween gives a link to this method of making condensed milk. With long-term storage, it becomes a little sugar-coated, but this does not affect ice cream. And it turns out it is not white, a little creamy. But the taste of boiled condensed milk is not yet available.
In general, powdered milk and condensed milk are needed to increase the dry skimmed milk residue (SNF), that is, it is the remainder of dry milk substances.In ice cream, the amount of SNF is regulated and should be about 10-12%. Thanks to this, the taste of the ice cream is more intense, pleasant consistency, whips better and melts more slowly. But the excess is also bad - the ice cream will be too dense and not refreshing. This is what Irina Chadeeva writes in the book. And I have tested it in practice - with the addition of condensed milk and powdered milk, the ice cream becomes more tasty.

Yeah, thanks, I see. We will try!

[Anchic]

Anchic, Anya, tell me, where do you buy powdered goat milk? And gum?

[Ukka]

Ukka, Olya, I bought milk at Ozone. It is quite expensive, but its consumption is low. On the other hand, I have already come to terms with these prices for goat milk. There is goat milk powder Almatea, for example, in Detsky Mir 🔗
I bought the gum at Yagodka (Wildbury). The gum is optional, but it can help reduce the formation of large ice crystals at home, and aids in whipping and thickening the mixture. You can try to cook without it.