Lemon Goat's Milk Ice-cream
by Robyn Simpson
(Hervey Bay, Qld, Australia)
Looking for something cold and sweet, but not so rich? This recipe uses stevia instead of sugar for sweetening, making it a healthier (and less guilty) treat. Thank you, Robyn, for sharing it with us!
375 ml (about 1 1/2 cups) goats milk
1/4 tsp stevia powder
juice of 1 lemon
zest of 1/2 lemon
1/2 tsp gelatine (mixed in 1/8 cup warm water & let stand until clear)
Beat egg and stevia together until creamy.
Add lemon and zest and beat until combined.
Add goats milk & gelatine and beat until well combined and fluffy.
Refrigerate for approximately 1 hour.
Process in Ice-Cream Maker for 20-30 minutes.
Place in container in freezer.
NOTE: If you don't have an ice-cream maker, freeze in shallow tray for 1/2 to 1 hr and return to bowl and beat. Repeat this process once more and then place in container and freeze.
You can add any fruit to this ice-cream and also chocolate if you wish. I made this for a person with Ross River Virus who is unable to eat certain things for a while.
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