I'm going to have Steve pick us up an Ice Cream Maker tomorrow on the way home. We have so much goats milk, it seems a real tasty way to use it up. But we don't know how to make it. I know you have to get dry ice. We have strawberrys, and chocolate syrup, and can get peaches, etc. Can you make Bananna ice cream? I have many empty ice cream buckets I saved to put it in the freezer. OK, how long will it last in the freezer? What are some good recipies for us to try?

I heat up my goats milk and then put it in the freezer to cool quickly and then store in quart glass jars in the fridge. We're saving the cream off the top, but it takes a long time to get enough for butter. Should I leave the cream for the ice cream? Thank you so much from 2 people who go thru lots of store bought ice cream.

-- Cindy in KY (solidrockranch@hotmail.com), June 03, 2001

Answers

Now Steve's laughing at me! Not dry ice, but rock salt! I told you I didn't know how to make it!

-- Cindy in KY (solidrockranch@hotmail.com), June 03, 2001.

This is only indirect to your question. One forum participant said a while back if you add some fresh cow milk to goat milk it will help separate out the cream much faster. Something about an emzyme in the cow milk.

-- Ken S. in WC TN (scharabo@aol.com), June 04, 2001.

Cindy, just about any combination works, we use about equal parts cream and whole milk, or did when we could still drink milk, now it has to be soy milk as we have become lactose intolerant and husband is allergic to milk! But, it does not freeze for future use well at all, that is what those long lists of strange ingredients are on the label of store bought ice cream! Prevents the ice crystals from forming and becoming rock hard. Homemade ice cream just about has to be eaten right when it is made, haven't figured out a way to make it keep!

-- Annie Miller in SE OH (annie@1st.net), June 04, 2001.

Cindy, If you are getting a new ice cream maker it should have lots of recipes in the booklet that comes with it. If not, let us know, I have the booklet from mine. As far as keeping it, I do all the time. It does get rock hard, so you just set it out on the counter for a while before you use it to let it soften. And, as you get used to using it you will find you are only limited by your imagination. We make banana ice cream when we have bananas. I use 1/2 cream and 1/2 whole milk (goats) and at time have even just used whole milk (makes a really rock hard product). Have fun....

-- diane (gardiacaprine@yahoo.com), June 04, 2001.

dont have a clue on how to make it.but i sure can show you how to eat it. call me when its done.yum yum. bob se.ks.

-- Bobco (bobco@hit.net), June 04, 2001.

Thanks, We've had so many storms I've had to have the PC unplugged several times. I did find one that says you don't need the eggs, whipping cream, etc. I would like to just make it with goats milk and then whatever flavor we wanted. I'll have to experiment, most all of the recepies call for so many ingredients, and I don't want to spend a fortune making ice cream, I don't have all that cream yet. And I really don't want to put eggs in it. Allot of the recipes call for heating up the milk too, this one here dosen't, just mix and pour it in. Remember, I'm not much of a cook!

2 quarts goats milk, 1 tsp. vanilla, 1 large package Vanilla instant pudding and a 1/2 cup sugar. That's for Vanilla ice cream. Found that one at Alpine Haus. Thanks Diane for saying you've made it with just milk sometimes instead of 1/2 cream. None of the recipies in the book are simple. I'll try a batch today and see what happens.

-- Cindy in KY (solidrockranch@hotmail.com), June 05, 2001.

I made 3 batches. It was rather like ice milk instead of ice cream but it was very very good. It froze overnight hard as a rock and you can't scoop any out though. I quess that's what the cream is for huh. I'll have to make small batches that we can eat right away or freeze it in smaller containters that I can let thaw some before evening. I'll keep trying, thanks.

-- Cindy in KY (solidrockranch@hotmail.com), June 06, 2001.

I have found that if you add gelatin to the milk (diluted in some warm milk), it keeps it from freezing up as hard as it would otherwise. I add one package per gallon of milk .One time I added in the gelatin as if I were making jello, that was interesting! It didn't freeze hard though! Now if I could only find away to have enough ice on hand.... :-)

Cindy

-- Cindy in Ok (cynthiacluck@yahoo.com), June 08, 2001.