goat milk ice cream?

We've tried it a couple of times with fair results.  Anyone have a good recipe?

I have little icecream maker. the bowl is kept in the freezer until use. it works great. and it is sooooo easy to make now. jsut mix up the ingredients turn the machine on and pour it in. homemade ice cream in 20 no work minutes!

this is the recipe i use.

2 cups milk
1 cup cream (store bought ... too hard to get cream from goat milk)
1/2- 3/4 cup sugar
1-2 tsp vanilla

I don't like icecream unless it is homemade. I grew up with homemade ice cream and the store bought stuff tastes gross to me. slippery and shallow. I like the feel of the icecrystals you get in homemade icecream. yum!

Goat milk ice cream sure sound delish! I don't know if I ever had any.

Maybe this is a little off topic...but...it does have to do with making stuff from goat milk. I have recently discovered the deliciousity of marinated fresh mozarrella balls.

You put them in olive oil w/the appropriate spices (garlic, oregano, basil, red pepper, etc) and marinate for a few hours. (Recipes for the marinade are all over the internet. Search marinated mozzarella balls)

Then eat with crackers (they are excellent with rosemary & garlic triscuit crackers).

Anyways, I got to thinking that this would be the perfect thing to do with fresh goat cheese!
Can't wait to try it!

Leah Sattler wrote:
I have little icecream maker. the bowl is kept in the freezer until use. it works great. and it is sooooo easy to make now. jsut mix up the ingredients turn the machine on and pour it in. homemade ice cream in 20 no work minutes!

this is the recipe i use.

2 cups milk
1 cup cream (store bought ... too hard to get cream from goat milk)
1/2- 3/4 cup sugar
1-2 tsp vanilla

thanks, we'll try that!

hmmmm....  "deliciousity"  that's a fun word!  very descriptively encompassing.  and fun to say out loud

Thanks, Gary! I like making up words. In another thread on here I was talking about spaminousity.

you can make mozzarella with goat cheese! haven't done it yet but a freind of mine has and she said it was pretty easy and turned out well. I've done soft cheeses, chevre. labneh and yogurt and did a few hard cheeses too. I don't have a spot to let the hard cheese age so it was less than impressive. one of these days (gee another ...someday......dream. ) I will get my hands on an old dorm fridge that I can tweak the temp on and have a spot to age cheese. here was a pic of my hard cheese. it was pretty but bland. I'm sure its because I aged it in a reg. refrigerator which wasn't really aging it at all.

The "fresh" (so the store calls it) mozzarella balls are pretty bland too; nothing like the aged mozarella. But once they are marinated in the olive oil and spices, it's really good! Can't wait to try it with some home raised, home made goat cheese! 

I've been making goat milk ice cream for a long time and have made many fun experiments!

There are basically two kinds you can make: cooked and not cooked. By cooked, I mean making a "cooked" custard beforehand and chilling it well before churning. The not cooked kind mixes the ingredients together right before churning, so it's quicker to make. However, I find the cooked custard kind makes creamier ice cream.

We're just two people, so I use a small electric ice cream churn. It makes about a quart of ice cream, which is perfect for us.



The recipes can be doubled. I also tend to make lower sugar than most recipes call for, but we like it this way. You can increase sweetener to taste.

No-Cook Vanilla Goat Milk Ice Cream

1 cup cream
2 cups whole milk
1/2 cup sugar
1 - 2 tablespoons vanilla

Mix well and chill for as long as you have time for. Freeze as directed by your ice cream maker manufacturer.

No-Cook Chocolate or Fruit Goat Milk Ice Cream

1 cup cream
2 cups whole milk
3/4 cup sugar (more sugar for unsweetened cocoa powder or tart fruits)
dash of sea salt
One of the following
 - Chocolate - add 1/2 to 3/4 cup cocoa powder
 - Fresh or canned fruit - add 1/2 to 1 cup pureed

Mix well and chill for as long as you have time for. Freeze as directed by your ice cream maker manufacturer.



Strawberries & Cream Ice Cream

2 cups goat cream
2 cups mashed or pureed fresh strawberries
pinch sea salt
1/2 cup sugar
3 egg yolks, beaten
1 tsp vanilla extract

In a saucepan heat cream, strawberries, salt, and sugar until just before simmering. Slowly add to the egg yolks, whisking or stirring vigorously. Stir in vanilla and chill. Freeze according to your ice cream maker manufacturer directions.

Cinnamon Ice Cream

2 cups whole goat milk
1 cup goat cream
1/2 cup sugar
pinch sea salt
3 egg yolks
1.5 tsp cinnamon
1 tsp vanilla

Heat milk, cream, sugar, and salt in a saucepan until barely a simmer. Remove from heat and slowly add to the egg yolks beaten with cinnamon and vanilla. Chill. Freeze in ice cream freezer.

Cheesecake Ice Cream



2 cups chèvre or ricotta
1 & 1/2 cups cream
1/2 cup whole milk
1/2 cup sugar
3 egg yolks
pinch sea salt
1 tsp vanilla or flavoring of your choice

In a sauce pan heat cream, milk, sugar, and salt until sugar melts. Beat egg yolks in a blender, continue blending and slowly add milk and cream mixture. Add the chèvre or ricotta and flavoring. Blend well. Refrigerate overnight. Churn it up in the ice cream maker the following day.

Speaking of ricotta, ricotta is an excellent thing to make with the leftover whey from cheese making. And it opens up a whole 'nother realm of ice cream - gelato, which is also very yummy!