This Goat Milk Ice Cream is a naturally creamy and slightly tangy dessert that’s perfect for those who are sensitive to cow’s milk. With its smooth texture and subtle flavor, it’s a delicious alternative that can be flavored with vanilla, honey, or fruit.
Ingredients
Directions
In a saucepan, heat goat milk over medium heat until it’s hot but not boiling.
In a bowl, whisk the yolks with honey (or sugar) until pale and creamy.
Slowly add some hot milk to the egg mixture, whisking constantly, then pour it back into the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens slightly (coats the back of a spoon). Don’t let it boil.
Remove from heat. Stir in vanilla and salt. Let it cool, then refrigerate for at least 4 hours or overnight.
With Ice Cream Maker: Churn according to your machine’s instructions.
Without Machine: Freeze and stir every 30 minutes for 2–3 hours for a creamy texture.
Serve
Once firm, scoop and enjoy. Pairs beautifully with fruit or a drizzle of honey.
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