Goats Milk Ice Cream Recipes
GOAT'S MILK ICE CREAM
This is a treat that can be enjoyed even by the lactose intolerant. An ice cream maker is needed, but I'm sure if you put it in a dish and froze it that way, it'd work too.
Provided by XxXxkittykat
Categories Frozen Desserts
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat goat milk and vanilla on stovetop until almost boiling; while waiting go to next step.
- Beat egg yolks and sugar for two minutes; until sugar is almost dissolved.
- When the milk mixture starts to come to a boil, take it off the stove and mix in with the egg/sugar mixture.
- Stir well until no sugar crystals remain.
- Put the ice cream mixture in the refrigerator (about 20-30 minutes) to cool it down.
- After it's cooled down a bit, you're ready to make ice cream! Put the mixture into an ice cream maker for 20-30 minutes (I use Cuisinart).
- Enjoy your homemade treat!
Nutrition Facts : Calories 383.2, Fat 16.2, SaturatedFat 8.7, Cholesterol 310, Sodium 133.4, Carbohydrate 45.5, Sugar 44.8, Protein 12.3
GOAT'S MILK ICE CREAM
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.
GOAT MILK ICE CREAM
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
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
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