Today I found another exciting challenge online, this time it was all about ice cream, on an excellent blog entitled Kavey Eats. It must have been fate as it was a scorcher of a day here in sunny Scotland (yes I know that’s hard to believe) so ice cream was just what we needed.
The theme of the March challenge was to recreate a favourite childhood ice cream experience or flavour.
I thought back to my childhood ice cream eating days and remembered that I had an obsession with white ice cream, not just vanilla, this ice cream had to be brilliant white, I wouldn’t eat the yellow Cornish types and I wouldn’t even look at strawberry or chocolate ices. I’m certain I must have driven my mother mad.
I have been making ice cream for years now, will try just about any variety and since the arrival of my cherished Gaggia ice cream maker, I have been virtually unstoppable, experimenting with all sorts of flavours. I’ve since learnt that egg yolks give it a yellowish tinge and that the ice cream I loved all those years ago was almost certainly an Italian gelato. To recreate my childhood favourite I used raw milk from my goats, powdered milk, a minimum amount of sugar and Vanilla extract rather than a pod, as I would never have tolerated black seeds ruining my perfect white ice.
I was delighted with the finished ice cream, it turned out well and tasted just as I remembered and bought back lovely memories from days gone by. It must have been good, we scoffed the lot in one sitting!
- 400ml raw goat’s milk
- 4tbls dried milk powder
- 50g caster sugar
- 1tsp Vanilla extract
- Pinch of salt
- Pour the milk into a bowl, add the milk powder, sugar, Vanilla extract and salt.
- Give it a good stir and leave to stand for around 15 minutes.
- Stir again to ensure that everything is dissolved in the milk.
- Pour the mixture into your ice cream maker and put on for 30 minutes.
- Serve slightly soft and melting.