€15.95 for 500ml. Theses figures are what prompted me to research how to make low lactose ice cream. It was to the internet I went and sure enough I found a tasty recipe in the comments section of this post. As a commerce student, one of the earliest lessons is about the Law of Elasticity. To put in it very simply: depending on people’s stance on life, they are more or less sensitive to price. I’m “highly elastic” so when I come across ridiculous prices like this, I run a mile. Other people who may find themselves with more abundant bank balances or perhaps, who have recently endured a severe head injury have a “low level of elasticity”, meaning they are less influenced by price. Since I became lactose intolerant a few years ago, I’ve learned that this Law of Elasticity can be applied to individuals’ levels of intolerance as well. I’m in the fortunate position that I have a “lower level of elasticity” to lactose than some. I can eat goats’ dairy produce without any adverse side effects. I’m sure any of you who have tried goat milk will admit it’s quite a shock to the system! Normally it’s on my “don’t go there” list next to soy milk and other sub-par substitutes. However, not today…
Today, in an act of desperation sparked by Tesco being out of Full Fat Lactose Free Milk, my rational consumer behaviour prompted me to buy the best substitute available: goat’s milk. The great thing about economics is that time and time again, when analysts have expected certain results from research, they’re surprised at what it actually leads to. The same can be said for this recipe for Goat’s Milk Vanilla Ice Cream. If I hadn’t made it myself, I wouldn’t believe there was anything goaty about it. The consensus amongst family is that this baby (or more suitably in this instance ” this kid”) tastes like white chocolate. Yummie!
What you’ll need for 500ml approx:
- 4 Egg yolks
- 100-150g Caster sugar depending on how sweet you like it
- 475ml Goat’s milk
- Gelatin sheet
- 1 tsp Vanilla Extract (or 1 or 2 pods if you can get your hands on them)
Beat the yolks and the sugar together until it is pale and almost fluffy looking – the more air you get into in now, the nicer the texture of your final product will be.
Add the milk in and mix well. Pour into a pot and place over medium heat until it starts to steam. Add the gelatin and vanilla in at this stage. Lower temperature and stir continuously. After awhile, the consistency of the not-so-iced cream will thick and sort of stick to the spoon.
Remove from heat and leave to cool for a few minutes. Pour into a container of your choice and place in the freezer – make sure the container can be sealed as direct exposure to cold will give it an odd texture.
If you find yourself in the same boat as I am: ice cream maker-less, fear not! Just stir the freezing mixture well once every 40mins or so. It’ll take about 4-5hrs to freeze properly. If you’re lucky enough to have an ice cream maker: good luck to ya!
Upon consuming this delightfully simple, yet devilishly tasty treat, my economic musings started again. If people were willing to pay over €15 for half a litre of imported stuff, should I set up an ice cream stall outside the offending shop and undercut their prices by offering it for €10? Or should I heavily promote the “homemade” factor to these low level elasticers and push it for €20?