Strawberry-Rhubarb Goat's Milk Ice Crea

[Guest guest]

* Exported from MasterCook *

 

Strawberry-Rhubarb Goat's Milk Ice Cream

 

Recipe By : Healthful Cooking, by Mary Carroll

Serving Size : 10 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup sliced fresh rhubarb

3/4 cup honey

3 1/2 cups sliced fresh strawberries

1/2 cup maple syrup

2 tablespoons fresh lemon juice

1 1/2 cups goat's milk

12 ounces canned evaporated skimmed milk

1 teaspoon vanilla

 

This recipe of strawberry-rhubarb goat's milk ice cream can feed a crowd;

you can half it for family size or keep leftovers up to a month in the freezer.

 

In medium saucepan over medium heat, combine rhubarb and honey; cook 15

minutes, or until rhubarb is soft. Puree in food processor with half of

strawberries. Spoon into medium bowl.

 

Add remaining strawberries to food processor along with maple syrup and

lemon juice. Pulse to coarsely chop. Stir into rhubarb mixture; cover and

chill.

 

Stir in goat's milk, milk and vanilla, then pour into ice-cream

maker. Freeze according to manufacturer's instructions. Or spoon into

shallow 8-inch square metal pan; cover with plastic wrap and freeze until

slushy. Stir well to prevent ice crystals from forming. Freeze again.

 

Before serving, break into chunks and puree briefly in food processor until

creamy but still frozen.

 

Makes 10 servings.

 

http://www4.cnn.com/2000/FOOD/news/09/12/goats.milk.lat/

 

 

- - - - - - - - - - - - - - - - - -