COUNTRYSIDE: I thought you needed a cream separator to make goat milk ice cream too (March/April 2005), as I was accustomed to using rich Jersey cow milk with added cream for my recipe. Goat milk used in the same recipe turned out poorly, not creamy-smooth. So I started to experiment and came up with goat milk ice cream that my husband says is the best homemade ice cream he has ever had. It needs no added cream, in fact, I've even made it with fat-free skim milk and it was still creamy-smooth. For even less fat, the egg may be omitted, although it is better tasting when the egg is included. Two days ago I was thinking maybe I should send my ice cream recipe to you, and when the March/April issue arrived yesterday with a question about goat milk ice cream, I was sure! So here it is, I hope you like it as well as we do!

Creamy Homemade Ice Cream

1/3 cup cold water
1 tablespoon unflavored gelatin
2/3 cup sugar
2 tablespoons cornstarch
6 cups milk, divided (goat milk or cow milk)
1/4 cup light corn syrup
1 egg
1 tablespoon vanilla extract (or more, to taste, if you're making vanilla ice cream and not one of the variations)

Sprinkle gelatin on water, set aside. In large saucepan or Dutch oven, mix sugar and cornstarch well, stir in 3-1/2 cups milk and the corn syrup. Bring to a boil, stirring constantly. Remove from heat. Beat egg, stir in 1/2 cup milk, and add to hot mixture while stirring briskly. Return to heat. Boil 2 minutes, stirring constantly. Remove from heat. Immediately stir in gelatin until dissolved. Stir in vanilla and remaining 2 cups milk. Cool; chill before freezing if possible. Freeze in a 2 qt. freezer according to manufacturer's directions

Variations: Chocolate Ice Cream: In the 3-1/2 cups milk called for in the first steps of the recipe, heat 1 cup of it separately, add 3 tablespoons each of sugar and baking cocoa, stir to dissolve, then add it to the remaining 2-1/2 cups milk and continue as directed.

Coffee: 2 tablespoons plus 2 teaspoons instant coffee granules dissolved in a little hot water; add along with vanilla.

Peach: 1 pint crushed fresh/frozen peaches and 1/2 teaspoon almond flavoring.

Chocolate Mint: Add about 1-1/2 teaspoons peppermint extract (or to taste) to chocolate ice cream. You might also try substituting honey or stevia powder/liquid for the sugar; the cornstarch could be dissolved in a small amount of milk before adding the 3-1/2 cups milk. I've never done this, but it should work.

— Melissa Horst, Tunas, MO

COUNTRYSIDE: We have subscribed to your magazine for years. It has been very helpful in many areas of our homesteading experience. We love hearing from like-minded folks, it really encourages us in our "different" lifestyle. The tips and suggestions are a great boost; that is why I am writing, to add my two cents worth.

You stated in the March/April 2005 issue that you need a cream separator to make goat milk ice cream. I'm going to have to disagree. We have been making goat milk ice cream for years using this recipe. It's the best recipe ever. It's always requested when we get together with friends and family. Even our "city" friends love it and always want the newcomers to try it. It is super easy. I triple the recipe to fill an 8-quart ice cream freezer. Hope it works for you as well.

Goat Milk Ice Cream

1 quart goat milk
1 cup sugar
Dash of salt
1-1/2 teaspoons vanilla

Mix all ingredients well. Follow directions for ice cream freezer.

— D. Luhnow, Kansas