Goat Milk Ice Cream Food

VANILLA GOAT MILK ICE CREAM

Vanilla Goat Milk Ice Cream image

I came up with this to satisfy my husband's craving for ice cream. He is commercial cow milk intolerant but LOVES ice cream. This does have a little cow stuff to add to the creaminess, but I have used goat cream instead and it makes it even better. It just takes a while to get enough cream.

Provided by GoatWoman

Categories Frozen Desserts

Time 55m

Yield 1/2 gallon

Number Of Ingredients 6

Ingredients

4 fresh free-range eggs
2 cups sugar
4 teaspoons vanilla
1/2 teaspoon sea salt
1 pint half-and-half
2 quarts fresh goat's milk

Steps:

Whisk together eggs, sugar, vanilla, salt and half&half.
Pour into 1/2 gallon ice cream freezer.
Add fresh goat milk to the fill line.
Freeze according to the directions of your freezer.

Nutrition Facts : Calories 7716.2, Fat 311, SaturatedFat 185.9, Cholesterol 2275.5, Sodium 5252.9, Carbohydrate 1022.3, Sugar 979.4, Protein 217.9

GOAT MILK ICE CREAM

Goat Milk Ice Cream image

Mmmm . . . what a treat! We make this at our ranch every week in the summer. Heck, were still making it in the winter! It's easy, and delicious. We use raw goat milk from our own goat, but you can use the pasteurized stuff.

Provided by H-grrl

Categories Frozen Desserts

Time 32m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 quart goat's milk
1 pint heavy whipping cream (not ultrapasteurized if possible for better ice cream)
1 cup sugar
2 teaspoons vanilla extract

Steps:

In a mixing bowl, mix all ingredients well.
Put ingredients into your ice cream maker. Follow the instructions that go to your ice cream maker.
Once made into ice cream, store in freezer. I like to use a glass mason jar.

Nutrition Facts : Calories 778.4, Fat 54.1, SaturatedFat 33.9, Cholesterol 189.9, Sodium 167.4, Carbohydrate 64.4, Sugar 61.2, Protein 11.1

GOAT'S MILK ICE CREAM

GOAT'S MILK ICE CREAM image

Categories Dessert Yogurt

Yield 8 small bowls

Number Of Ingredients 6

Ingredients

4 C goat's milk (aka 1 Quart)
1 C sugar
3/4 tsp vanilla
zest of 1 lemon
pinch of kosher salt
4 egg yolks

Steps:

Warm milk, sugar, vanilla and salt in sauce pan until sugar dissolves. Beat and temper egg yolks, add to milk. Add lemon zest. Cook for ~2 mins, stirring constantly. Remove from heat and strain. Refrigerate until completely chilled. Churn and freeze.

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