Since adopting the starch free diet last year for the arthritis I have one major dietary weakness - ice cream. It is my big treat now that cookies (sigh...) and chips are out. I treat myself to Haagen-Das or Breyers once a week. I kept wondering how hard it would be to make ice cream from the goat's milk. We still haven't gotten an ice-cream maker, however, so it was just sort of random musing.
A couple weeks ago I googled some basic custard ice cream recipes. I noticed some comments mentioned just freezing it and stirring periodically. Last night I gave it a whirl with this recipe. I used straight goat's milk, versus the half milk, half cream. Since goat's milk is naturally homogenized its all in there already. Being maker-less, it went right into the freezer in tupperware and was stirred a couple times. Oh my! Ohmyohmyohmy! It was incredible. Forget cheese. I love my goats but hate goat cheese of any variety. But goat's milk ice cream..... Wow.
1 cup whole milk
1 cup heavy cream or whipping cream
2 egg yolks
1/3 cup sugar
1 teaspoon real vanilla extract (not imitation!)
1 Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
2 Stir in milk and heat, stirring until thickened.
3 Remove from heat and cool mixture.
4 Add cream and vanilla, cover and chill mixture.
5 Pour into ice cream maker and follow manufactures directions.