Ran across an ice cream maker at Goodwill the other day, and it reminded me that ice cream is a wonderful way of preserving the products of the season - goat milk, eggs, and fresh fruit. Also it’s been pretty hot lately and that’s just the excuse I needed. I bought the ice cream maker.
This delicious pink concoction, my first foray, is not technically ice cream, because it doesn’t have any eggs in it (or cream for that matter) but rather frozen yogurt. Sorta. I’m calling it “raspberry cheesecake” and it’s based on a batch of chévre that didn’t quite firm up enough to be called cheese. I could have used it like sour cream, but I already had sour cream in the fridge. It occurred to me to sweeten it instead, mix it with a bunch of raspberries, some yogurt, and run it through the machine. It’s delicious and right now I’m enjoying it as a bedtime snack.
From the farm:
Goat milk
Chèvre
Raspberries
From the grocery store:
Sugar
Yogurt
Nothing from the gleaners pantry in this batch of ice cream, but maybe next I’ll try peach - there are always peaches at gleaner’s right now.
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