Hi Everyone! I’m excited to shell out some exciting news. This post will be the first of many in my new “Cook the Blog” series. How many of you guys (like me!) always ooh and ahh over the latest dish on your favorite blog, but fail to actually bring that dish to reality in your own kitchen? I’m a serious offender in this department. I am always surfing and drooling over new dishes that I see on blogs and while I may make a mental note, I usually forget when the time comes to head to the grocery store. Enter “Cook the Blog”! Each Friday, I will showcase a new recipe, chosen by me, from a fellow food blogger. I will post pictures, how it came out, any variations I chose to make and include links to learn more.
Kicking off the very first installment in this series is home made Goat’s Milk Ice Cream from Former Chef! I’ve had the pleasure of meeting Kristina at local LA blogger events and she is one amazing woman! As I’m sure you surmised from her blog title, she is a “former chef who still works in the restaurant business.” Her website continually provides inspiration and I love drooling over her food pictures. One such recipe was her Chocolate Goat’s Milk Ice Cream. Um, yeah. She totally had me with the title. Since moving to CA from TX I must say I’ve been quite disappointed with the ice cream options at the grocery store. I love my Haagen Dazs, but the best ice cream for this southern gal is Blue Bell. Give me a big cup of mint chocolate or peppermint ice cream and you’ll have my heart forever!! While I’m sure my scale has been happy to see less Blue Bell (and less of me for that matter! Ha!), I’m been looking for a easy delicious ice cream recipe to try. This recipe by Former Chef was super easy to put together and the taste is absolutely sinful. I’ve been battling a bad cold/upper respiratory thing here lately and this ice cream felt heavenly on my sore throat. I might have had a scoop. Or two. Okay, three scoops. For medicinal purposes, clearly.
Kristina’s recipe is below. I basically followed her recipe with a couple adaptations. To make it extra decadent, I added chopped walnuts and marshmallows. My take on the traditional rocky road ice cream. Can I claim this was for medicinal purposes, too?
Chocolate Goat’s Milk Ice Cream
by Former Chef
3 cups goat’s milk
1 cup heavy cream
3.5 oz good quality dark chocolate, chopped
5 egg yolks
3/4 cup sugar (split, 1/4 c. and 1/2 c.)
1 tsp. Vanilla
For my rocky road creation, I added 1 cup of chopped walnuts and 1 cup of small marshmallows. Since my ice cream maker has a small bowl, I had to split up the ice cream into two batches. After I poured the ice cream into the bowl and the paddles of the maker were turning, I added in the walnuts and marshmallows. Like Kristina, I also bought pasteurized goat’s milk and agree that the flavor profile is very mild. I was incredible delighted with it’s creamy aftertaste too!
Recipe Instructions:
Put the goat’s milk, heavy cream, 1/4 cup of the sugar, and the chopped chocolate into a heavy bottomed pot. Bring to a simmer, whisking the chocolate so that it melts and incorporates into the milk. Turn off the heat.
In a medium sized bowl, whisk together the egg yolks and 1/2 cup of sugar. Whisk a cup of the hot milk mixture into the egg yolks and sugar. This will temper the eggs and help prevent them from curdling (turning into scrambled eggs) in the hot milk. Whisk in another cup and then pour that mixture back into the pot with the remainder of the milk mixture.
Turn the heat back on medium-low and cook, stirring, until the mixture begins to thicken. Remove from heat and strain though a fine mesh strainer into a bowl. Whisk in the vanilla.
Cool thoroughly in the refrigerator, stirring occasionally until cold. This can be done the day before you want to make ice cream to ensure the mixture is ice cold before going into the ice cream machine. {Note: We made ours in the morning and it took about 4-6 hours to really get cold} Freeze according to your ice cream machine’s directions.
What’s your favorite ice cream flavor? Are you a topper? Do you usually make your own or buy from the store?
I hope you enjoyed this first post in the “Cook the Blog” series. Come back every Friday for more and I hope this gives you some inspiration to get in the kitchen and get cooking!
To find out more about Former Chef, visit her website. You can also find her on Twitter @FormerChefBlog and become a fan of FormerChef on Facebook
First, that ice cream looks wonderful! I like your choice of additions.
Second, I’m honored to be your first cook the blog feature! I’ve put a link to this post on my Facebook Fan Page.
Hi Kristina! Thanks so much & thank you for the delicious inspiration!
Thanks Sara,
I am just getting around to seeing this and am very excited and going to try it. Will let you know how it turns out. Love, Donna
Hi Donna- Glad you liked the recipe. You are going to love this!
Love this idea!
Yum- I make my own “ice cream” these days out of homemade yougurt so that I can control the lactose. Will have to play with a rocky road variant because I miss the mushy marshmallows!
Yummo! I bet the frozen yogurt is amazing!
Ooooh, this does look fabulous (and is Former Chef fabulous?)! I love love love goat’s milk!
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