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.