It’s time for another guest blog by the Baking Sisters’ dad. This incredibly delicious recipe is adapted from the signature dessert of Eden Village Camp, the first (and only) Jewish environmental residential camp, located in Putnam Valley, New York. EVC is a wonderful place (you can see for yourself at www.edenvillagecamp.org ) that has what may be the best camp food in America – some of which is grown by the campers themselves!
Enough with the commercial – let’s get right to the recipe:
2-1/4 cups goat’s milk
2/3 cup sugar
scant 1/4 teaspoon salt
3/4 cup blueberries (fresh or frozen)
3/4 cup half & half
3/8 tablespoon vanilla extract
Pour 1-1/2 cups of goat’s milk into a saucepan and bring to a boil. Remove from the heat. Add the sugar and salt, stirring until the mixture is completely dissolved. Chill the mixture in the refrigerator. Puree the blueberries in a blender until almost completely smooth. When the mixture is thoroughly chilled, add the remaining goat’s milk, the half & half, and the blueberry puree. Stir to mix thoroughly. Pour the mixture into the prepared bowl of an ice-cream maker and churn according to the manufacturer’s directions.
As I said, EVC is an environmental camp, so the original recipe calls for milking the goats (I got my goat’s milk in the organic/specialty dairy case at Fairway) and pureeing the blueberries in a bicycle-powered blender (mine is electric). I don’t think either variation affected the taste.
NOTE: I would consider substituting heavy cream for the half & half. And I would add a couple of tablespoons of alcohol (vodka or a fruit-based liqueur) to give the ice cream a smoother consistency.