Strawberry ice-cream

Egg-free strawberry ice-cream

Egg-free strawberry ice-cream

With our three laying hens, our egg production can’t keep up with the strawberries so I decided to try out different ways of making ice-cream using some of the goat milk from the neighbour’s goats that I milk each day. I found the perfect recipe in “Ices: The Definitive Guide“. The recipe comes from Mars. Marshall’s Book of Ices (1885) and uses cornflour to thicken the mixture rather than an egg-based custard or thick cream.

INGREDIENTS:
4 tablespoons cornflour
90g granulated sugar
500ml goat milk
strawberries
brown sugar
balsamic vinegar

METHOD:In a bowl, combine the cornflour and granulated sugar. Pour in enough milk so that the mixture has the consistency of thin cream.

Heat the rest of the milk in a saucepan and bring to the boil. Gradually pour in the cornflour mixture, stirring well. Bring back up to the boil, turn down the heat and simmer for 2-3 minutes, stirring all the time. Leave to cool.

Put the strawberries, a couple of dessertspoons of brown sugar and a splash of balsamic vinegar in a bowl. Squeeze them through your fingers to break them up and mix well.

Mix enough of the cornflour mixture and the strawberries together to taste . Pour into an ice-cream maker. If you don’t have an ice-cream maker, put the mixture in a container in the freezer and whisk every hour to stop ice crystals forming.

Rice pudding made with goats’ milk

Rice pudding with goats' milk

Rice pudding with goats’ milk

INGREDIENTS:
2 litres goats’ milk
1 large cinnamon stick
1 orange, remove peel into strips
4 heaped dessert spoons sugar
300g pudding rice

Gently heat the milk in a saucepan until just below boiling point. Turn down and add the cinnamon and sugar and stir well until the sugar has dissolved. Add the strips of orange peel and sprinkle in the rice. Stir well. Simmer for 25-30 minutes or until the rice is cooked.

Divide the rice pudding into small bowls and sprinkle some ground cinnamon on each one. Serve with strawberry jam.