I Scream for Good Ice-Cream

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Raspberry Goat’s Milk Yogurt Ice-cream with Fresh Peaches

This was so fun!  And, dang is it HOT in Atlanta!   My car temperature is reading 100 degrees.  Throw in the humidity and we need to eat some ice-cream to cool things off a bit!

So, I am also reminiscing of France today in this heat.  Not because of the heat but because of the ice-cream.  One of the first things I wanted to buy after my trip to France and cooking with Patricia Wells was an ice-cream maker.  I immediately bought the ice-cream maker back in October and now, 9 months later, it is finally getting some great use.  Patricia’s ice-cream is what made me want to own my own ice-cream maker.  The flavor is like nothing you could ever buy in the store (or at least nothing I’ve ever tasted).  The tangy goat’s milk yogurt brings me right back to Patricia’s beautiful Provençal yard overlooking the grape vines and olive trees.  Smells, tastes, breezes… what wonderful memories.  Now, I can make more great memories right here in Atlanta with my own family and loved ones while making and eating ice-cream.  I am feeling extremely grateful for the experience, Patricia, and to be able to enjoy it back home with all of you.

We can’t always be in France but we can surely eat more ice-cream.  This one especially because there isn’t a lot of sugar and no cream.  You can also experiment with different flavors.  Being from the south, we will be adding peaches to our next batch!

One thing to remember!  Go ahead and have your ice-cream base frozen.  It really takes a good 12 hours to freeze completely.  I forgot to do this and had to wait a full day before digging in.  It did make the experience that much better but I am terrible at being patient.  If I don’t have to wait, then why would I? Now, my ice-cream base stays in the freezer patiently waiting on me to make that next batch of yummy, cold ice-cream.

DSC_0105Raspberry Lemon Goat’s Milk Yogurt Ice-cream

Ingredients

1/2 Pint Fresh Raspberries

1/4 cup Simple Syrup

1 teaspoon Lemon Zest

2 cups Goat’s Milk Yogurt

3 lg egg whites

1/3 cup Ginger Honey (or plain honey)

Directions

First you will need simple syrup.  If you don’t have any on hand it is super easy to make.  Add 2 cups sugar to 2 cups water.  Simmer this down to a somewhat thick syrup.  Actually, my last batch wasn’t that thick, but still does the job.  It will take about 15-20 minutes.  Patricia adds a squeeze of lemon to hers, as well as do I, but it is not necessary.  Store your extra syrup in a jar in the fridge for another time.  It will keep for a month (or so).

Take 1/4 cup simple syrup and raspberries and simmered them for just a minute or two to break the raspberries down.  Strain your raspberry infused syrup with a sieve to separate the seeds.  Put this aside to cool. While the syrup cools, beat your egg whites in a mixer until stiff peaks form.  Fold in your yogurt, lemon zest, honey and cooled raspberry syrup.  After everything is mixed together, pour into your ice-cream maker.  Then, the ice-cream maker does the rest!  Viola!  And this is how memories are made!

Now, you may say, goat’s milk yogurt?  Don’t judge until you’ve tried it, as I tell my children.  It is addictively good.  Even the Goose likes it.  She says it tastes like a raspberry cheese cake.

Now, I am contemplating.  Is this an ice-cream or a sorbet?  I will have to google the difference another time or you guys can answer that question.

Wherever you are, hot or cold, in France or Atlanta, I hope you are making great memories and enjoying your summer.  Here is to ice-cream on hot days.  Cheers!

 

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