Winder - MINERVAS MARVELOUS ICE CREAM, SHERBET, ETC. RECIPES

Copyright 2015 Connie Winder All rights reserved First Edition PAGE PUBLISHING, INC. New York, NY First originally published by Page Publishing, Inc. 2015 ISBN 978-1-68213-520-4 (pbk) ISBN 978-1-68213-521-1 (digital) Printed in the United States of America Contents

I wish to thank my sister Pat Hanson for helping me start this project, Sta-c Fleming for all her help with everything, including milking, Barbara Trollinger for her patience and the use of her computer and oven, and Becky Essman for her support. Also, I want to thank Minerva, Ruby, and Lotus Blossomthe Ice Cream Goats! Introduction Welcome to the wonderful experience of homemade ice cream! All of the recipes in this book have been put together, made, and tested by the author and a bunch of willing human guinea pigs. All recipes were made with goat milk; however, cows milk will work as well. I have several friends who are lactose intolerant but are able to eat the goat milk ice cream as long as its all goat: milk and cream.

Goat milk has much smaller fat globules that make it easier to digest. At any rate, churn away and have a great time making your own tasty ice cream! All recipes make approximately one gallon unless otherwise noted. Its best to put the ice cream in plastic containers right after making it, but you can leave it in the canister if you want. Glossary Measuring terms: 1/2 tsp: half teaspoon 1 tsp: one teaspoon 1 Tbsp: one tablespoon Dollop: one fully heaped soupspoon Drops: amount of food color needed to get desired ice cream color Other terms used: Drizzle: To pour slowly, making lines or ribbons of warm topping in ice cream Fold: With a large spoon, getting ice cream at the bottom of a container to the top to disperse chips or nuts through ice cream ( not stirring ) Stir: Tip of spoon stays at the bottom of the container while you move the spoon through the ingredients to blend it together thoroughly Blend: Stirring ingredients together until they are well mixed To fill line: Ice cream canisters have a mark about three inches from the top (fill line). Canisters may require more (or less) than a recipe calls for. Pkg: Package Brands: For consistent quality, these are the brands I use.

AndesCrme de menthe and peppermint chips HersheysBaking cocoa, chocolate, strawberry and caramel syrup, hot fudge topping, caramel topping Jell-OGelatin and pudding KnoxUnflavored gelatin McCormickpure extracts of vanilla, mint, lemon, peppermint, raspberry, orange NabiscoOreo cookies Slim-FastPowdered diet shake mix in canisters SmuckersSeedless raspberry, strawberry, blackberry jam KernsPeach nectar Key Tips for
Making Ice Cream You can use store-bought cream, but be sure it has no added sugar (no bavarian or bakers cream). Horizons Organic Farms puts out a good cream if you want to keep things au naturale. If youve got the goats and are really into making ice cream and cheese, a milk separator is a very handy thing to have; just dont set it above medium on the thickness for ice cream. One very important thing to remember is that its not the ice that makes the mix freezeits ice water. I usually put a pitcher of water in the refrigerator overnight or in the freezer for l2 hours. After doing my layers of ice and rock salt and starting the machine, I add the cold water.

This will save you 1520 minutes time wise. After the ice cream is made, I save a pitcher of the salt water, bagging it for future use, and drain the remaining ice. This not only cuts down on time (510 minutes) but reduces the amount of ice and rock salt I needed as I dont have to layer the ice and salt at the
beginning. Putting the ice cream maker in the sink while making it helps keep a layer of cold air around the bucket. For creamier ice cream, substitute 12 cups of milk with more
cream. Use plastic freezer containers with tight lids.

Ice cream stored in this way can last up to a year, depending on the temperature of your freezer. Chapter 1 This Ice Cream was Made for Traveling If youre going to a family reunion, a goat show, or camping and want to take ice cream along, use these recipes. Make ahead 34 days and make sure the refrigerator freezer is set on High. Keep packed in ice in a well-insulated cooler. Lasts 23 days. vanilla 1/2 tsp salt 2 cups sugar 4 cups heavy whipping cream 6 cups milk or to fill line In large mixing bowl, add eggs, vanilla, salt, sugar, and 2 cups milk. vanilla 1/2 tsp salt 2 cups sugar 4 cups heavy whipping cream 6 cups milk or to fill line In large mixing bowl, add eggs, vanilla, salt, sugar, and 2 cups milk.

With a wire whisk or large spoon, beat until smooth and the sugar is dissolved. Add cream and the rest of milk. Mix well. Pour into ice cream
maker. Delicious additions to regular vanilla ice cream:

• Chocolate Chips

After the vanilla is made, put it in the freezer for 23 hours to firm.

• Strawberries and Cream

After the vanilla is made, put it in the freezer 23 hours to firm.

• Strawberries and Cream

After the vanilla is made, put it in the freezer 23 hours to firm.

Take out and fold in 4 cups of thinly sliced or coarse-chopped strawberries. (Makes 56 quarts) Rocky Road Ice Cream 2 cups mini marshmallows 2 cups chopped walnuts or slivered (sliced) almonds 1 12-oz. jar of hot fudge topping (Makes 56 quarts) Use regular vanilla ice cream recipe. Put ice cream in freezer for 3 hours. Remove and then add nuts and marshmallows. Stir.

Heat fudge topping until thin enough to drizzle onto ice cream. Fold in carefully. Do not stir to form ribbons of topping on ice cream. Mint Chocolate Chip 4 eggs, beaten 2 cups sugar 1/2 tsp. salt 1 Tbsp vanilla 1 Tbsp mint extract 20 drops green food color 4 cups cream 6 cups milk or to fill line 1 pkg mini chocolate chips Mix together eggs, sugar, salt, vanilla, mint extract, food color, and 2 cups milk. Stir until smooth, and add the rest of milk and cream.

Put in the ice cream maker. When finished, put in the freezer 23 hours, and then fold in 1 package of mini chocolate chips. Chocolate Ice Cream 2 cups sugar 1 cup lightly packed Hersheys baking cocoa 1/2 tsp. salt 4 eggs, beaten 2 tsp vanilla 4 cups cream 6 cups milk or to fill line Blend dry ingredients together. In a separate bowl, blend eggs, vanilla, cream, and milk. Add dry ingredients to egg mixture slowly.

Blend well. Pour into ice cream maker. Really Easy Strawberry 2 cups sugar 1/2 tsp salt 4 eggs, beaten 2 tsp vanilla 4 cups cream 6 cups milk 1 cup water 1 18-oz. jar of Smuckers Seedless Strawberry Jam In a medium saucepan, add jam to water. Bring to a boil, and reduce heat to simmer. Stir until jam has dissolved.

Mix together other ingredients, add cooled jam mix, and blend well. Pour into ice cream maker. *Try this recipe with seedless raspberry or blackberry jam.*

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