Posted in Food/Wine (and preserving)

Espresso Lemon Goat’s Milk Ice Cream


Nothing tastes better than homemade ice cream on a warm day.  I have fond memories of homemade ice cream on the Fourth of July each year.  We took turns cranking that godforsaken handle until the reward was ready.  Creamy, vanilla ice cream that tasted nothing like the store bought imposter!

I was inspired by my own post last week on espresso with lemon peel.  How would ice cream with espresso and lemon be?  Um, heaven, folks.  Heaven.


Blend 4 eggs with 1 cup of sugar and 2 cups of goat’s milk together in a sauce pan and heat over medium low whisking the entire time.


Whisk until it starts to thicken into a custard and coats the back of a spoon.


Remove from heat and let cool some.  Add 2 more cups of goat’s milk and 2 teaspoons of vanilla extract.




Add 1 Tablespoon of ground, good coffee, and 1 teaspoon of lemon zest.


Let cool overnight in refrigerator.

Process according to manufacturer’s instructions depending on what kind of ice cream maker you have.  Doug bought me a hand cranked (so much easier than the one of my childhood though) ice cream maker that we use.



You can freeze it some more in another container if you would like.  But I rather like soft serve ice cream.

Maryjane’s and my lunch yesterday was this ice cream with cashews, strawberries, bananas, and thin crackers to dip into the last of the melted ice cream.  Lunch is good at Grammie’s house!

Posted in Food/Wine (and preserving), Non-Electric

Homesteader’s Espresso (off grid ready and fuel for chores)


We are trying to purchase any desired or needed items to be off-grid ready, non-electric, and well made.  Doug works at a coffee shop in the winter, we enjoy really good coffee, and I do like an occasional espresso in the afternoons.  I researched non-electric espresso makers.  They were pricey and the concept was the same as our non-electric French Press.  Just pour boiling water over coffee grounds!  The containers were smaller and made a more compact, stronger cup, but essentially it was the same.  I poured roughly one cup of water over 4 Tablespoons of good coffee grounds and let it sit for four minutes or so.  Perfect espresso!


My friend, Nancy (dang, I miss that woman!), taught me to use lemon peel.  She learned it in Italy.  She rubbed the lemon peel on the lip of the cup before taking a sip of the dark, rich drink.  It didn’t sound like it would be a good pairing but it was. A burst of sweet and tart and rich and earthy in one small, timeless sip.  This is best enjoyed on a patio, or under a tree, or with friends.  A little pick-me-up before the second round of farm chores.


I have been enjoying it on rainy afternoons since the rain just won’t let up, but the past two days it has been sunny during the day and rainy at night, a perfect combination!  Look at how beautiful everything is turning in its electric green and soils filled with life.


Perhaps summer is coming after all!