Reference: Another great recipe inspired by “Blue Cactus Dairy Goats”. I highly recommend her YouTube channel for some great information if you love goats.
There’s also a caramel recipe that goes great on this ice cream here.
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Ingredients
- 6 cups Fresh Goat Milk
- 1 cup Sugar (I use organic cane)
- 6 Egg Yolks
- 3 tablespoons Corn Starch* (or other thickener)
- 1.5 teaspoons Vanilla (or 1/2 cup cocoa powder for chocolate ice cream)
Ingredients
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Instructions
- In a pan, mix the goat milk, sugar, and cornstarch* together. On low heat, bring to a simmer for one minute before turning the heat off.
- Put egg yolks in a separate bowl. Next you're going to "temper" the egg yolks. You do this by whisking your eggs yolks while slowly adding your hot milk mixture a drizzle at a time. The goal is to bring the temperature of the eggs up slowly without cooking them and making a chunky mess. I end up adding about 1-2 cups of the milk to the yolks before the next step.
- Once your eggs are about the same temp as your milk mixture you're going to reverse by starting to whisk the milk mixture and slowly adding/drizzling the egg/milk mixture in.
- Once well incorporated, turn your heat back on medium and bring up to a boil, stirring frequently to keep the mix from scorching.
- Once bubbles start to form, time it for 1-2 minutes before turning off the heat. This is to cook the egg and destroy the enzyme that would keep it from thickening. Do NOT overcook or your mixture will begin to curdle.
- Once the heat is off, add your flavoring (vanilla or cocoa powder). You can allow it to settle and cool a bit, or go ahead and immediately put it into a container and in the fridge.
- Allow to cool completely before putting in an ice cream maker. Otherwise you're fighting temperatures and it may not turn into ice cream. If you do not have an ice cream maker, just put the container in the freezer and stir occasionally as it begins to freeze.
- Enjoy! Any extras saved in the freezer soften up quickly when brought out at room temperature.
Recipe Notes
*Mix cornstarch in a small dish with about 2 tbsp of water or the goat milk to help mix it in better. Otherwise if you add it directly to your milk it will likely be clumpy and not mix well.
**Not creamy enough? If you have the ability to skim the cream off your goats milk that will provide extra fat and therefore creamier ice cream. You can do 1 cup for the full 6 cups instead of the plain milk.
When do you add the vanilla?
After you’ve turned off the heat and are ready to chill it.
I actually added vanilla bean to my milk mixture, but this was delicious! Thank you!