|Homemade chocolate-peanut-butter ice cream|
in a baked meringue shell with caramel sauce
Blackberries are in the woods, and Mike has been picking them once a week for the past couple weeks. There are some bushes that haven't even ripened yet, so for whatever strange reason, the blackberry harvest seems to be prolonged this year.
In the garden, we're getting green beans, several types of squash, tomatoes, onions, sweet and hot peppers, and basil.
We're milking 13 goats, which provides us with almost two gallons of milk a day after all the goat kids are fed. That means we are making lots of cheese, as well as buttermilk, yogurt, ice cream, and more. Yesterday, I experimented with a recipe for cajeta. None of the recipes I found were very complete, so I had no idea whether this would take an hour or all day. As it turns out, it took about six hours, which was more than I expected. It's basically a caramel sauce, and all you're doing is reducing goat milk, sugar, and a tiny bit of baking soda until it turns golden and sweet! This is what I used:
2 quarts goat milk
2 cups sugar
1/2 t. baking soda
I whisked it all together and put it on the stove to simmer or gently boil for hours and hours. When it was a light tan color, I tasted it -- perfect dulce de leche for coffee -- so I poured off enough to fill up my cream pitcher, and this morning we used it for our coffee. It reminded me of those artificial creamers that I used to use when I lived in the burbs -- except I knew this didn't contain any multi-syllabic ingredients that were unpronounceable. I continued boiling the rest of the mixture on the stove, and a few hours later it was caramel colored. It was evening by then, which meant it was time for me to milk goats again, so I turned off the stove, because I didn't want it to suddenly turn into fudge while I was gone.
The caramel sauce in the above photo is what I wound up with.