Goat's milk makes eating easier for some

Try goat's milk ice cream

In this story: Fresh Fruit Goat's Milk Ice Cream Strawberry-rhubarb Goat's Milk Ice Cream Vanilla Goat's Milk Custard RELATED STORIES, SITES

By Mary Carroll
Los Angeles Times Syndicate

(Los Angeles Times Syndicate) -- Two co-workers go regularly to a local farm to buy quarts of freshgoat's milk to use in cooking. Both have health sensitivities to cow's milk, and their doctors recommended the substitution. The tangier taste was an adjustment, they said, but now both friends prefer the flavor of goat's milk in all their cooking.

As a child I often heard stories about my father's small herd of goats. He was a suburbs boy, but his younger sister, my aunt, had to drink goat's milk because of a childhood illness. In the '30s, the easiest way to secure fresh goat's milk every day was to keep goats.

As the only son in the household of four girls, responsibility for taking care of the herd fell to my father. While I can't imagine it, Dad was the envy of the boys in the neighborhood for this unusual task and he would often parade his charges to elegant neighborhood homes, showing off to his friends' families. His hardest job was making sure the goats didn't mess on the carpet or munch a prize rose on the visit.

Out of curiosity, I experimented with goat's milk in some of my favorite yogurt, custard and ice cream recipes. Our local natural foods store sells several varieties, and most of the recipes I tried adapted easily. I liked the creamier flavor, especially in homemade ice cream.

Making end-of-summer goat's milk ice cream has become a favorite ritual. An electric churn has replaced the old-fashioned hand-cranked ice-cream maker my Dad grew up with, but the ice and rock salt are the same.

• 1 cup sliced apricots or peaches or whole berries
• 1/2 cup sugar or to taste
• 3 tablespoons lemon juice
• 1/8 teaspoon salt
• 1 1/2 cups goat's milk

In large bowl, mash fruit with sugar. Add lemon juice and salt. Stir well. Add milk. Transfer to ice cream maker. Freeze according to manufacturer's instructions. (Or spoon into shallow 8-inch square metal pan; cover with plastic wrap and freeze until slushy. Stir well to prevent ice crystals from forming. Freeze again.

Before serving, break into chunks and puree briefly in food processor until creamy but still frozen.

This recipe of strawberry-rhubarb goat's milk ice cream can feed a crowd; you can half it for family size or keep leftovers up to a month in the freezer.

• 1 cup sliced fresh rhubarb
• 3/4 cup honey
• 3 1/2 cups sliced fresh strawberries
• 1/2 cup maple syrup
• 2 tablespoons fresh lemon juice
• 1 1/2 cups goat's milk
• 1 (12-ounce) can evaporated skimmed milk
• 1 teaspoon vanilla

In medium saucepan over medium heat, combine rhubarb and honey; cook 15 minutes, or until rhubarb is soft. Puree in food processor with half of strawberries. Spoon into medium bowl.

Add remaining strawberries to food processor along with maple syrup and lemon juice. Pulse to coarsely chop. Stir into rhubarb mixture; cover and chill.

Stir in goat's milk, milk and vanilla, then pour into ice-cream maker. Freeze according to manufacturer's instructions. Or spoon into shallow 8-inch square metal pan; cover with plastic wrap and freeze until slushy. Stir well to prevent ice crystals from forming. Freeze again.

Before serving, break into chunks and puree briefly in food processor until creamy but still frozen.

This easy vanilla custard will bring back memories of childhood. Serve it with low-fat chocolate cookies.

• 2 cups cold goat's milk
• 2 eggs
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 teaspoons butter
• 1 to 2 teaspoons vanilla

In medium saucepan, combine cold milk and eggs. Beat well. Add sugar,cornstarch and salt. Mix to thoroughly combine.

Set over medium heat. Cook 5 to 7 minutes, whisking constantly, or until mixture thickens. Remove from heat. Stir in butter and vanilla. Pour into 4 (6-ounce) heat-proof custard cups or dessert bowls.

Let cool. Cover with plastic wrap and refrigerate 30 minutes, or until pudding consistency.

Makes 4 servings.