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November 2005
Updated January 2007

Updated July 2009

Product Reviews / Main Nibbles / Ice Cream & Sorbet

LaLoo’s Goat’s Milk Ice Cream

A Truly Special Frozen Dessert

CAPSULE REPORT: The lactose intolerant and goat cheese lovers will love the fresh flavors of LaLoo’s goat milk ice creams. They also have half the fat of traditional ice creams. The flavor is markedly different: it would never be mistaken for a cow’s milk ice cream. Those who like it are huge fans.

Goats are such delicate little creatures. In the world of cheese, their milk produces equally delicate, fresh cheeses.  Goat butter, for those who have not had it, is a subtle delight—rich butter with the slightest hint of fresh goat cheese. We adore the gentle, tangy goat in all forms.

That’s why it’s such a surprise that LaLoo’s Goat’s Milk Ice Creams are so robust and masculine. These frozen desserts are quite different from what one would expect in an ice cream—exotic in a way other ice creams are not. As we have never tasted other goat’s milk ice cream, we weren’t sure what to expect.

Goat’s milk ice cream is a healthy change from the rich, full-fat ice creams we typically indulge in. The benefits of eating products made from goat’s milk are many:

• Goat’s milk ice cream is lower in fat than regular ice cream. Most of LaLoo’s ice creams have between 5 and 8 grams of fat per ½ cup serving, compared to 16 grams for a typical superpremium ice cream.
• Goat’s milk contains less lactose than cow’s milk, and can generally be enjoyed by the lactose intolerant. In fact, goat’s milk is more digestible for everyone. The fat globules in goat’s milk are much finer than those in cow’s milk, making them easier for enzymes to break down.

Flavors

Here are the flavors that we thought were a great fit for the holiday season, but that are still enjoyable year-round.

Black Mission Fig. This flavor tastes like a frozen version of a beloved hot goat cheese and fig souffle we made for many years, after tasting the first one from the great New American Cuisine chef Len Allison and his pioneering restaurant, Hubert’s, in New York City. The figs come from a local source and their honey-like sweetness pairs wonderfully with the zippy flavor of goat milk.
	A Nubian goat and friend. Photo by Kate Childers.

• Chocolate Cabernet. Dark chocolate and Cabernet Sauvignon have always been a match made in a heaven. Scharffen Berger 70% bittersweet cacao and Cab from small vintners are a palate pleasing treat, perfect with biscotti.
• Deep Chocolate. Made with 77% Scharffen Berger cacao, this is a fudgier chocolate ice cream that pairs so well with the the tanginess of goat’s milk that it inspires thoughts of a chocolate goat’s milk cheesecake.

• Molasses Tipsycake. Fans of deep caramel flavors and oatmeal cookies will find interest in this flavor. Blackstrap molasses provides the taste and color to this ice cream, but the ice cream is actually made by combining goat’s milk, sugar, egg yolks and whole oatmeal cookies (cinnamon, raisins and all). The texture is smooth with the occasional piece of cookie or raisin and notes of molasses/maple flavor that are so complex that they approach smoky. Spread a spoonful of Molasses Tipsycake between two oatmeal cookies for the ultimate cookie sandwich.
• Pumpkin Spice. Tasting just like its name suggests, creamy and flavorful, it is so popular with customers that it’s sold year round. Drizzle it with hot caramel sauce.
• Vanilla Snowflake. One of LaLoo’s most popular flavors, Vanilla Snowflake is a canvas that enables the delicate goat milk flavors to show you what they can do. Every bite dances in our mouth. If you can eat a pint’s worth of fresh goat cheese in a single sitting anyway, here’s another vehicle to satisfy your goat’s milk cravings.

Upcoming for May 2007 are Capraccino and Rumplemint.

Recipes

The website contains several tasty recipes, including this one for Easy Pumpkin Spice Icebox Pie:

Ingredients

• 20 whole graham crackers (10 ounces total), broken to dust
• ½ cup (1 stick) chilled unsalted butter
• ¼ cup palm or coconut oil (recommended: Jungle Products brand coconut oil, available at Whole Foods Markets)
• ½ cup packed golden brown sugar
• 6 ounces finely chopped pecans
• 2 pints Pumpkin Spice ice cream

Directions

1. Position rack in center of oven and preheat to 350°F. Wrap foil around outside of 10-inch-diameter springform pan with 3-inch-high sides.
2. Combine graham crackers, butter, oil and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2-3/4 inches up sides of springform pan. Bake crust 10 minutes. Transfer to rack and cool, then freeze.
3. Put two pints of Laloo’s Pumpkin Spice Goat’s Milk Ice Cream in the refrigerator for 30 minutes or until the ice cream is soft but not melted.
4. Remove the crust from the freezer and pop off the spring pan. Spread the soft ice cream into the crust to desired height thickness (1-1/2 pints per pie may work best). Top with a few pecans in a pretty pattern and refreeze for at least 1 hour or until ready to serve.

The ice creams are all-natural using many local Northern California ingredients. We taste a lot of ice cream and one thing’s for sure: LaLoo stands apart. Its distinctly different goat’s milk flavor profile combined with rich, fresh ingredients transports one to a different place with every bite.

Shipping additional. Price and flavors are verified at publication but are subject to change.

Also available at fine food stores nationwide.