One of our favorite uses for sheep milk is ice cream, or more accurately iced milk. Sheep milk is plentiful going into the hot summer months and ice cream is a quick, easy, delicious snack to make. Sheep milk is high in solids, and as a result it makes a healthier ice cream than cows’ milk & cream. You do not have to add heavy cream or anything else to make thick creamy ice cream. Thus, it is lower fat and calorie than traditional ice cream. Today we are going to share with you one of our favorite base recipes for sheep milk ice cream. This recipe can be adapted to be many flavors by altering the add ins.
This ice cream recipe is quick and easy to make. You have the option of using an ice cream maker and freezing it according to the manufacturer’s directions. Alternatively, you can use the method described below which requires no special equipment. And since we know no one wants to scroll through thousands of words to get to the actual recipe, we’re going to jump right into making the ice cream. This recipe makes about 1.5 quarts of ice cream.
Ingredients:
3 cups chilled sheep milk
1/2-¾ cup sugar
1/8 tsp salt
1 tablespoon vanilla extract
Any add ins desired. 1.5-2 cups is usually enough to swirl through the ice cream, and they should be chilled prior to adding them. Add ins could be peanut butter candies, brownie chunks, berry sauces etc.
Combine all the ingredients except add ins in a blender. Whip in the blender for several minutes until the mixture is frothy. More air in your mixture = better ice cream, so don’t skimp on whipping the mixture.
Pour into an ice cream maker and freeze according to the manufacturer’s directions, or follow the directions below to freeze without an ice cream maker.
Making ice cream without an ice cream maker:
Pour into a large bowl that provides space for you to be able to whip the ice cream throughout the freezing process.
Put the ice cream mixture into the freezer and allow it to start freezing. We try to check on ours about every half hour. As it starts to freeze, use a wire whisk to whip the forming ice back into the mixture. Repeat this process every 30 minutes to an hour until the ice cream is almost frozen, and too hard to whip.
When the ice cream is almost frozen solid stir in any add ins you desire. It is best to chill the add ins prior to adding them if at all possible so that they don’t melt your ice cream. Once you have stirred in the add ins, allow the ice cream to freeze a bit longer to fully solidify. It is then ready to serve.
It usually takes several hours for the ice cream to freeze, so plan to make it on a day you will be home to watch it.
The key to making good sheep milk ice cream without an ice cream maker is to whip air into the mixture frequently as it is freezing. Don’t skimp on the whipping or you will be disappointed. Ice cream that is not whipped enough will turn out hard and difficult to scoop.
While homemade iced sheep milk is not quite as rich and creamy as traditional ice cream, we find it to be a delightful guilt free snack for hot summer afternoons.
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