This recipe was inspired by “Blue Cactus Dairy Goats” and is perfect if you have a lot of extra goats milk like we had with our Nigerian Dwarf Goats. Nigerians are probably the best type of goats milk for this recipe as their milk is the creamiest. Our goats milk tastes so good, I find that I don’t need to use as much sugar.
This recipe is almost all raw except that you do have to cook the eggs with a little bit of the milk.
Recommended (clickable)
| Servings |
servings
|
- 4 cups Goats Milk (we use nigerian dwarf goat milk)
- 3 Egg Yolks (room temperature)
- 1/4-1/2 cup Sugar
- 2 tablespoons Cornstarch (mix in 1 Tbs water)
- 2 teaspoons Vanilla Extract
- 2-3 teaspoons Strawberry Extract (plus 5 drops red food coloring-optional)
- 1/4 cup Cocoa Powder
- 1 teaspoon Peppermint Extract (plus 5 drops green food coloring-optional)
- 1/2-1 cup Chocolate Chips
- 1/2-1 cup Strawberries (or other fruit)
- 1/2-1 cup Crushed Cookies or Candy
Ingredients
Main Ingredients
Flavors (Pick One)
Add Ins (Optional)
|
|
- In a small to medium saucepan mix 1 cup of the goats milk, sugar, and cornstarch/water mixture and heat on low heat.
- Once the mixture gets warm enough that small bubbles are forming on the sides turn off the stove.
- In a small bowl, whisk your egg yolks together. Slowly whisk about 1/4 cup of the hot milk mixture into the eggs. The goal is to slowly raise the temperature of the eggs without cooking them . . . yet. Then you'll slowly whisk the egg mixture into the milk mixture in the saucepan.
- Turn the stove back on to low heat and slowly whisk mixture until it thickens into a pudding like consistency and starts to bubble.
- Turn off heat and add in desired flavor for your ice cream, followed by the remaining 3 cups of milk.
- From here you can either do what I do and put your ice cream straight in the *freezer and allow to freeze until done. Note: If your adding in "Add Ins" like chocolate chips or crushed cookie/candy, you'll want to occasionally take your ice cream out of the freezer and stir it until you hit the soft serve stage at which point you'll mix those in.
- Or, you can place the ice cream mixture in the **fridge until cool before adding it to an ice cream maker. Again you can add your toppings once it's hit the soft serve stage.
- Enjoy plain or with your favorite toppings!
*Freezing ice cream in the freezer will give you larger ice crystals in the ice cream verses it will turn out creamier in an ice cream maker. The more sugar you add the creamier it will be as well. Many ice cream recipes have 3 parts cream to 2 parts sugar to get that creaminess, but we like to keep it on the low sugar side and don't mind the icy texture.
**Allowing ice cream mixture to completely cool in the fridge first before putting it in the ice cream maker will make it much easier for your ice cream maker to start turning it into ice cream verses fighting to cool it down.
If you find that your ice cream gets too solid in the freezer despite the egg yolks, try adding 3 Tbs of plain or vanilla flavored Vodka to your ice cream mix.
Delicious recipe!! How long will this keep in the freezer?
That’s hard to say as, in my family, it only makes it for 2-3 days before it’s already eaten. I’m sure it’s good up until it gets freezer burned which is dependant on how it’s stored. I’ll be posting another recipe soon for a softer ice cream.