Goat Milk Mint Chocolate chip Raspberry Swirl Ice Cream

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Goat Milk Mint Chocolate chip Raspberry Swirl Ice Cream

4.5 of 5 (2)

Nutritional Info

Amount Per Serving
Calories: 0.0

Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 0.0 g

View full nutritional breakdown of Goat Milk Mint Chocolate chip Raspberry Swirl Ice Cream calories by ingredient

Introduction

A fancy twist to Mint Chocolate Chip Ice Cream A fancy twist to Mint Chocolate Chip Ice Cream

Ingredients

12 cups pasteurized goat milk

4 beaten eggs

3 cups organic cane sugar

1 teaspoon salt

2 envelopes Knox Gelatin, unflavored

1 Tablespoon Guar Gum

5 drops green food color, optional

1 Tablespoon McCormick Peppermint Extract

1 package First Street Milk Chocolate chips

1 cup raspberry sauce (I'll explain in instructions)

Directions

This recipe makes 5 quarts of ice cream. Start with heating your milk to 165 F for 15 seconds. While it is heating add the beaten eggs before it gets too hot and stir briskly. While you are waiting to reach 165 F, stir in sugar, salt, and gelatin. Once you get it to 165 F, quickly put milk into a tall metal pan and place into a sink of ice water to chill. When it is cooled somewhat like around 125, take 1 cup out and put into a mixer bowl. Add the guar gum. Return thickened milk to mixture in the sink and stir briskly until all mixed in. Add green food color if desired, 5 drops is what I used. Add the peppermint extract. Chill solution overnight in refrigerator. Pack into ice cream freezer following instructions. Transfer ice cream to a large bowl mix in chocolate chips and gently swirl in raspberry sauce. Freeze one day before enjoying.
Raspberry sauce:
3 cup frozen raspberries
1/3 cup organic cane sugar
1/2 Tablespoon Guar Gum or 1/2 teaspoon cornstarch +/-
Process raspberries until smooth in food processor. Place in cloth and squeeze our pulp and juice. Add sugar to juice. If using Guar gum just mix in, if using cornstarch- heat in a pan until thickened. Chill

Number of Servings: 40

Recipe submitted by SparkPeople user ESTRELLIA.