Ice cream is sort of a Big Deal to me.
Like most children, I ate an awful lot of it growing up. As we all took to the couch after dinner, my mom would scoop it into bowls for us. So long as the ice cream wasn’t chocolate, my father would leave his empty dish on the floor beside his recliner for the dog to lick it clean — I still remember the ding ding of the ice cream spoon clashing against the porcelain bowl as Lady’s big, fat, raspberry-colored tongue sought out every last speck of sweet.
These days, ice cream means a lot of different things to me, and so it’s fitting fare for a number of different kinds of occasions. After the Myles Standish Marathon in November, I marathoned a pint of Laloo‘s goat milk mint chocolate chip ice cream. It was the first time I had had Laloo’s and the first time I had had goat’s milk ice cream. That I absolutely fell in love with the stuff was a real stroke of luck, as I’m much more sensitive to dairy than I used to be — even as my commitment to ice cream endures.
Sometimes, nothing but ice cream will do. We all know that. Even when it’s hot out and it drips all over; even when it’s cold out and a dish of ice cream is the last thing in the world that is going to help us warm up. Satisfaction By Ice Cream is a satisfaction that knows no season. And it sure doesn’t care at all about your food allergies.
A few years ago, I got pretty into making cow’s milk ice creams and fruit sorbets. But, ever since then, my ice cream maker has sat idly on top of the refrigerator, waiting for its call to arms. During the city’s second bout of Polar Vortex fever, when everybody else was drinking hot cocoa and rubbing their hands together to keep warm, I finally took my old friend out to play, and, together, we got this recipe right on the very first try.
This ice cream is gluten-free, soy-free, and lactose-friendly. I realize that different people who practice a Paleo lifestyle have different interpretations of the dairy problem, but I think treats like this — that do the best they can while not skimping on taste, texture, or flavor — are something to feel good about.
Lady, our fluffy red Finnish Spitz — chronically chubby and chronically cute — might not have been able to lick this bowl, but I will. Oh yes I will.
Triple Chocolate Goat’s Milk Ice Cream – Gluten-free, soy-free, and lactose friendly.
- 5 ounces quality dark chocolate, chopped
- 4 cups goat’s milk
- 1 cup coconut sugar (or granulated sugar, if you prefer)
- 2 teaspoons pure vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons arrowroot flour
- 1/2 teaspoon sea salt
- 4 egg yolks
- 1/2 cup cacao nibs (or chocolate chips, if you prefer)
Add the chocolate to a small pot over low heat. Add a bit of the goat’s milk until the chocolate melts completely (but does not burn!), add the remaining milk, the sugar, vanilla, cocoa powder, arrowroot (which will keep the ice cream smooth and prevent it from forming ice crystals), and sea salt, and whisk continuously until all the ingredients are incorporated and smooth. When the mixture begins to boil, take it off the heat.
In a medium bowl, whisk the egg yolks. Temper the yolks by whisking them continuously while adding a few tablespoons of the hot mixture at a time. This will raise the temp of the eggs slowly so that they do not curdle or scramble. Once you have added a couple cup’s worth of the hot liquid to the eggs, return the entire mixture to the pot and cook over medium-low heat, stirring constantly, until the mixture thickens. Put it into the fridge to cool completely.
Once the mixture is cool, add the cacao nibs (or whatever other kind of mix-in you’d like). If you use chocolate chips, it will be especially useful for you to wait until the mixture cools, otherwise the chips will melt. Churn the mixture in an ice cream maker, according to the manufacturer’s instructions. For best results, make sure that the drum is completely frozen first. After you have churned the ice cream, pack it up and put it in the freezer for at least a couple of hours before serving it.