350ml (12fl oz/1¹/³ cups) goat's milk
150g (5oz) xylitol
3 large egg yolks
475ml (16fl oz/scant 2 cups) sheep's yogurt
1 tsp vanilla essence (vanilla extract)
½ tsp vanilla powder
3 tbsp raw cacao powder
1 tbsp mesquite powder
2 tbsp raw cacao butter, melted
1. Combine the goat’s milk and 100g (3½oz) of the xylitol in a heavy pan and bring to a simmer, stirring constantly, until the xylitol starts to dissolve.
2. Whisk the egg yolks with the remaining xylitol in a large, heatproof bowl until blended. Gradually add the hot milk mixture, whisking constantly, until blended. Return the mixture to the pan and cook, stirring constantly, over a medium-low heat for about 3 minutes, or until the custard thickens slightly and coats the back of the spoon.
3. Be careful not to let it boil. Remove from the heat and set aside to cool, stirring occasionally to make sure it doesn’t split. Meanwhile, combine the yogurt, vanilla essence (vanilla extract) and vanilla powder in a large bowl. Gradually whisk the cooled custard into the yogurt mixture.
4. Stir the cacao powder and mesquite powder into the melted cacao butter and gently whisk into the custard mixture. Transfer the mixture to an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer to a freezer-proof container, cover and freeze until firm.
5. If you don’t have an ice-cream maker, transfer the mixture to a shallow freezer-proof dish and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up any ice crystals, then freeze until firm.
What is Xylitol ?
Xylitol has the lowest glycaemic index (GI) of all the sugar alternatives. It’s super-sweet but has a fresh minty undertone (why it’s used in chewing gum) and is also rumoured to be good for your teeth. It’s great for baking.