Yes folks, we survived yet another goat roast here on the farm. Over sixty of our family and friends turned out to wind down summer and share the fruits, vegetables, meats and dairy products of our labors. That's Ian Dietrich and Mark Cochran slicing up the roasted goat. There was also BBQ pulled pork and smoked turkey for those not brave enough to partake in the most widely-consumed meat on this planet. Believe it or not, more people eat goat meat than beef, pork, fish, poultry and game.This year we went island-style instead of Mexican. The goat was rubbed with Jamaican jerk spiced, stuffed with chunks of fresh pineapple, papaya, oranges and cilantro and roasted on a spit over hot coals while basted with crushe pineapple, orange juice, crushed garlic and olive oil. The result was stunning. Out of a 40-pound goat, we had a one-quart container of leftovers.
The assortment of goodies laid out on the buffet table was overwhelming, but my all-time
favorite is the home-made ice cream. For the last few years, we always did fresh peach with goat's milk, but sadly this year our wonderful milk goat, Liberty passed away. Breaking from tradition, I procured a few gallons of very fresh, whole Jersey milk. First, I let the luscious thick cream float to the top and then skimmed it for later use. The 'skimmed' milk was mixed with fresh pastured poultry eggs and turned into a custard. When the time was right, I put the custard, fresh cream and a thick syrup made from reduced wild black rasperberry juice and sugar all into a White Mountain Ice Cream Maker and plugged it in. In 20 minutes, we were treated to the most incredible, berry-flavored, silky home made ice cream I've ever done. I made sure everyone got a scoop, but I got my favorite part--to lick off the beaters!
As requested by several folks, here is the ice cream recipe.
Wild Black Raspberry Ice Cream
1/2 gallon whole milk (use creamline if you can get it)
1 pint fresh cream
4 large fresh eggs
1/2 vanilla bean, scraped
2 cups raw sugar
1 pound black raspberries
Custard
Beat 1 cup milk and eggs on high until fully mixed and frothy. Put into a heavy-bottomed pot with the remaining milk, 1 cup sugar and vanilla bean scrapings. Slowing bring to a light boil while whisking constantly. Cook 3-5 minutes until it starts to thicken. Remove from heat and continue to stir for 3-5 minutes. Let cool further, transfer to container and refridgerate.
Berry Syrup
Puree berries in a food processor until mushy. Drain in cheese cloth so there is only juice--no seeds. Squeeze as much juice as possible and discard solids. Tranfer juice to sauce pan and reduce by 1/3. Add sugar, bring to a boil for 2-3 minutes. Cool and refridgerate.
Making the Ice Cream
In a six-quart ice cream maker, put in custard, berry syrup and cream and make according to manufacturers' instructions.
favorite is the home-made ice cream. For the last few years, we always did fresh peach with goat's milk, but sadly this year our wonderful milk goat, Liberty passed away. Breaking from tradition, I procured a few gallons of very fresh, whole Jersey milk. First, I let the luscious thick cream float to the top and then skimmed it for later use. The 'skimmed' milk was mixed with fresh pastured poultry eggs and turned into a custard. When the time was right, I put the custard, fresh cream and a thick syrup made from reduced wild black rasperberry juice and sugar all into a White Mountain Ice Cream Maker and plugged it in. In 20 minutes, we were treated to the most incredible, berry-flavored, silky home made ice cream I've ever done. I made sure everyone got a scoop, but I got my favorite part--to lick off the beaters!As requested by several folks, here is the ice cream recipe.
Wild Black Raspberry Ice Cream
1/2 gallon whole milk (use creamline if you can get it)
1 pint fresh cream
4 large fresh eggs
1/2 vanilla bean, scraped
2 cups raw sugar
1 pound black raspberries
Custard
Beat 1 cup milk and eggs on high until fully mixed and frothy. Put into a heavy-bottomed pot with the remaining milk, 1 cup sugar and vanilla bean scrapings. Slowing bring to a light boil while whisking constantly. Cook 3-5 minutes until it starts to thicken. Remove from heat and continue to stir for 3-5 minutes. Let cool further, transfer to container and refridgerate.
Berry Syrup
Puree berries in a food processor until mushy. Drain in cheese cloth so there is only juice--no seeds. Squeeze as much juice as possible and discard solids. Tranfer juice to sauce pan and reduce by 1/3. Add sugar, bring to a boil for 2-3 minutes. Cool and refridgerate.
Making the Ice Cream
In a six-quart ice cream maker, put in custard, berry syrup and cream and make according to manufacturers' instructions.
As one of those requesters, I thank you for the ice cream recipe. I hope mine turns out as creamy and delish as your's looks in that picture. Even if it's only half as good, I'll be happy.
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