Making Icecream with alternative resources.

 Hi Chris,

What about sorbet? It is a great alternative to ice cream and it has not eggs or milk in it. As for ice cream alternatives I wonder if you can use goat milk in place of cows milk and substitute sugar with honey. I am curious to hear what some of the pastry chefs say.

Hi Chris,

I assume your wife is lactose intolerant? Or is it something else in the milk she is allergic to? There are an increasing number of lactose free milks around that you could use as a substitute. I am lactose intolerant, but I can have FRESH cow's milk- straight-from-the-cow. It doesn't last long because it's not pasturiesed or homogenised, but it is worth a shot if you live near a farm (being in Central Australia, there's a lot of those around). Also, rice milk or even coconut milk are great options.

Otherwise, I would be going with sorbet. I had my year 10 class make it when we first went back to school, and they didn't mess it up at all. It is very easy to make - I throw everything into a blender and then freeze it. I put a little alcohol in it so it doesn't freeze as hard, making it easier to scoop it out - white rums go well and if you have access to it, vanilla vodka.If not, the normal stuff works fine. Use fresh seasonal fruit and try different blends: mango & strawberry, blood orange, lemon & lime, various berries - whatever your wife likes. It's not ice-cream, but it is just as nice.

I am also lactose/gluten/1001 other allergies so I do have a recipe for ice-cream somewhere so I'll try to find it in the next few days. The students at school borrowed if for a competition, so my recipe books are at school.

Megan
Chef & Hospitality Teacher

The trick with goats milk ice cream is to get the right flavor.  The goatiness will ruin chocolate (at least for me).  Honey or agave nectar compliment goats milk very well as do figs.

• 3 cups goat milk
• 3/4 cup honey
• 3 tablespoons cornstarch (stableizer)
• 3 teaspoons vanilla extract
• pinch of salt
• Fig preserves to taste (optional)

Combine all ingredients in a blender and go to town.  Add preserves or more honey as needed to adjust sweetness.  Remember that the ice cream will have less perceived sweetness once frozen so be sure to compensate.  Freeze in an ice cream maker according to manufacturers directions.

find a good grade of goats milk. I have La Mancha goats. the milk is much sweeter (tastes like cows) then the alpine goats variety.  I loved freaking out the nieces and nephews by drinking milk right out of the jar I had just milked into. When they finally tried it they kept asking for more, they thougt it would be "icky" but it tastes just like "milk".

THANK YOU, THANK YOU, THANK YOU!!!!!! I have been diagnosed with ALOT of food allergies recently, cows milk being one as well as soy and rice, so I have been making my own goats milk yogurt and just recently got an ice cream maker, woohoo! Now I have a recipe that I can use. I tried adapting a cows milk recipe using almond milk but it came out more like ice milk. Since goat milk is dearer, I wasn't going to experiment with it! Now I can!!!! Next on the list......CHEESE!!!!!!!!!!! 

I make Chevre and feta out of goats milk. Also the strained yogurt cheese Labna. it's all yummy.

Coconut milk makes terrific ice cream.

 

Also, attacking the problem from the other direction, there's been a fair bit in the news lately about the massive over-diagnosis of food allergies.  Get a second opinion.