Goat Milk Ice Cream

Taste appeal for kids and old goats!

Sophisticated palates will love this exceptionally good ice cream! To gild the lily, serve it with Hot Butterscotch Sauce (recipe in post below). In the photo, I topped the ice cream with a spritz of whipped cream and few dabs of green-tinted frosting gel. If you don’t have an ice cream maker, see the Index for How to Make Frozen Treats Without an Ice Cream Maker.

Goat Milk Ice Cream:

1-½ c. goat milk
8 oz. (227 g) soft goat cheese (chèvre)
⅔ c. granulated sugar, divided 
6 egg yolks (see Note)
1 whole egg

Freeze canister of electric ice cream maker at least 7 hr. or overnight, with mixing blade already inserted. Place goat milk and crumbled goat cheese in a blender. Purée until no lumps remain. Pour into medium saucepan, stirring in half of granulated sugar. Set saucepan to medium low heat, stirring occasionally. 

In medium bowl, whisk yolks and whole egg with remaining sugar. Continuing to whisk, slowly pour a little of the warm milk into the eggs. Pour egg mixture into milk mixture on stove top. Whisking constantly, use a candy thermometer to slowly bring milk mixture to 175 deg. F. The resulting custard is the basis of this cooked ice cream. Remove from heat.

Stirring occasionally, cool custard by pouring into medium-sized metal bowl set into larger bowl partially filled with ice cubes and cold water. When custard is well chilled, pour into deeply frozen canister of electric ice cream maker, processing about 30 min. Serve immediately or label and freeze in covered storage container. Do not freeze or store in canister of ice cream maker. To serve after storage, soften slightly in refrigerator about 30 min. Makes 1 qt. (1 L).

Note: The best way to separate eggs? After cracking each egg, gently cradle the yolk in a lightly cupped hand, letting the egg white slip through your fingers into the container below. Some people separate eggs using a very different method! See my post indexed as How to Separate Eggs.

Add goat milk to blender goblet.

Crumble soft goat cheese ...

Adding it, too. Purée.

Stir sugar into goat milk and cheese in saucepan.

Stirring constantly, gradually heat to 175 deg. F.

Separate egg yolks from whites using clean hands.

Whisk six yolks and one whole egg together.

Add warm milk to eggs before returning eggs to milk on stove.

Combine well, stirring to uniform color.

Chill in ice water bath before pouring into ice cream maker.