Maple Nut Goat Milk Ice Cream
- Number of Servings: 40
Ingredients
12 C. pasteurized goat milk3 C. organic cane sugar1 Tablespoon Guar Gum1/2 teaspoon salt2 envelopes Knox unflavored gelatin1 Tablespoon McCormick maple flavoring4 Beaten eggs2 cups chopped walnuts
Start by pasteurizing milk to 165 Fahrenheit for 15 seconds. Remove from heat. Beat eggs and add 1/2 cup of hot milk to beaten eggs and whisk quickly add more hot milk until you have added about 2 cups of hot milk in small increments. Add unflavored gelatin and stir briskly to dissolve. Add sugar. Stir super well. Add salt. Add egg mixture to cooling milk. Cool mixture in a deep metal container in a sink of ice water. When it cools to about 125 Fahrenheit, put 2 cups in a mixing bowl. Add Guar Gum and whisk briskly. It should become thick. Add back to original ice cream mixture. Add maple flavoring. Chill until it starts to thicken. Put in ice cream freezer. Follow instructions with your machine. Mine takes about 1 hour and uses about 2 cups of regular salt with crushed ice. After ice cream is finished in the machine stir in the 2 c ups of chopped walnuts. This recipe makes almost 5 quarts or 40 1/2 cup servings.
Number of Servings: 40
Recipe submitted by SparkPeople user ESTRELLIA.
Number of Servings: 40
Recipe submitted by SparkPeople user ESTRELLIA.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 7.5 g
- Cholesterol: 29.3 mg
- Sodium: 101.3 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 0.6 g
- Protein: 4.2 g
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