Matthew Evans gives his recipe for goat's milk ice-cream infused with lemon. One of the most important ingredients in any ice-cream is air, which you get from a really vigorous churn in a machine that has a freezer unit. If you don’t have an ice-cream machine you can still make a good, if lesser result; simply swap over the quantities of glucose and sugar and follow the extra instructions at the end.
- 2 litres goat’s milk
- 500 g sugar
- 300 g glucose syrup
- 16 egg yolks
- 2 strips lemon rind, taken with a potato peeler
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 3 litres
Heat the milk to nearly boiling in a large pot on the stove with the sugar and glucose. In the meantime, whisk the egg yolks until smooth in a large bowl, then gradually whisk in the hot milk. Return to a medium heat in a clean pan and stir constantly until the mixture thickens slightly. This will be at around 80ºC if you have a thermometer. If you overcook it at this stage, it will become scrambled eggs.
Cool the base of the pan in a sink of cold water to stop the cooking, chill the mixture, strain, and then churn in an ice-cream machine.
What’s that, you don’t have an ice-cream machine? If you don’t have an ice-cream machine (and who does?), you can make a decent ice-cream following the same initial cooking method, but freezing it in a shallow tray so you can whisk it occasionally as it freezes. Around every half an hour will help to prevent it getting too icy. For best results, always pull the ice-cream from the freezer a half hour before serving to let it soften slightly in the fridge.