Scream-of-Consciousness

Ultimate Aztec Ice Cream
Since Brandon is allergic to anything that comes out of a cow except beef, and soy ice cream tastes like playdough and rice milk ice cream tastes like [random expletive], and the only goat milk ice cream I've been able to find is $7.50 A PINT, I've had no choice but to perfect the art of homemade goat milk ice cream.
Don't make a face, this is good.
If you've got an ice cream freezer, try it.
You can even substitute cow milk if you must.
1 can (12 oz) evaporated goat milk
(Safeway has it, so it's not exactly rare)
12 oz fresh whole goat milk
(the fresher the better to avoid that I-just-licked-a-goat taste)
pinch salt
3/4 c brown sugar (I use organic molasses sugar, which is killer)
2 large eggs
1/4 c Lake Champlain Chocolates Aztec Chocolate Powder
(OR, if a trip to Burlington Vermont is not in your immediate future, use 1/4 c dutch cocoa powder mixed with 1 tsp cinnamon and 1 healthy pinch cayenne pepper)
Mix milk, salt, and chocolate on stove until just beginning to boil. Remove from heat. Whisk eggs and sugar. Temper the eggs and sugar with some of the milk, pour the tempered mixture back into the saucepan, cook over low-medium heat just a couple minutes more, cover, and chill thoroughly until cool and thickened.
Pour into ice cream freezer and process about 45 minutes.
Dust top with cinnamon sugar to serve.
Makes one quart.

posted by lisamarlene @ 7:36 AM