Homemade Goat Milk Ice Cream

Homemade Goat Milk Ice Cream

This recipe contains egg yolks & NO heavy cream - it’s ideal for the lactose-sensitive but not vegetarians. I’m trying to make this as creamy as possible with a KitchenAid mixer ice cream bowl attachment. I want it thick and creamy, but there are challenges with using goat’s milk. 

Use this recipe as a base for any flavor. Makes 1 quart.

2 large egg yolks
3 cups goat milk
3/4 cup granulated sugar
2-4 tablespoons goat's milk powder (see note below)
1 teaspoon vanilla (or more depending on the flavor - see notes below)

*Use at least 2 tablespoons of goat's milk powder and up to 4 tablespoons, depending on how creamy you're going for. With 2 tbsp, my final product was still a little icy, but mostly creamy. With 4 tbsp, the mixture was exactly like regular ice cream. 

Regarding the vanilla, use 1 teaspoon if adding any other flavors. If making vanilla, use 2 teaspoons. I haven't yet tried using vanilla beans. Directions for varying flavors at the bottom.

**I'll continue to update this post as I try other variations. **Updated 7/5/16. Please make use of the links I've provided from SeriousEats.com for full explanations. 

1. Separate two yolks from their whites. 

2. Heat everything except the vanilla in a saucepan on the stove top. Gradually increase the heat to medium, whisking frequently, to avoid cooking the eggs. This is an update - in the video, I mix things together in stages. According to Serious Eats, that's not necessary: http://www.seriouseats.com/2015/07/ice-cream-myths.html

3. Keep heat on medium - just enough to scald the milk mixture, which is when you see the liquid moving around but not bubbling or boiling - for 8 minutes or until the liquid begins to stick to the back of the spoon.  To be exact, until the liquid reaches 170 degrees.

4. In the last 2 minutes over the heat, add the vanilla. Add the vanilla towards the end. The one time I added the vanilla in the beginning, the ice cream had a bitter aftertaste. I assume it was the alcohol in the extract. 

5. Once thickened, let cool for a few hours in an ice bath or overnight in the frig. 

6. Turn the KitchenAid stand mixer on 'stir,' or even one speed above 'stir' (play around with this and see if it affects your texture) and pour in the mixture. Let churn for 30 minutes. Pouring the mixture while the attachment turns ensures the mixture doesn't stick to the side of the bowl.

7. If using mix-ins, add those after 20 minutes and let churn for another 10 minutes. After 30 minutes of churning, move the ice cream to a freezer container and let it harden for a few more hours (or you can serve it soft-serve-style right out of the bowl!). 


Strawberry: dice into very small bits. In a bowl, sprinkle sugar over the fruit and let sit for 30 minutes. This gets all the juice out of the fruit and softens the fruit. Pour it all into the mixer. 

Cookies 'n cream: Using one 8oz bag of Oreo Minis, crush the cookies in the bag. Then scrape the sides of the bag to get all the cookie-coated creme, too. 

Brown sugar vanilla: Use brown sugar instead of white sugar and 2 teaspoons of vanilla. Serve with flakey sea salt. 



Mint chocolate chip: Bring milk & powder to a simmer. Steep one full bunch of mint leaves in milk. Turn off heat and let sit, covered, for 2 hours. Strain out mint leaves, pressing the leaves with the back of a spoon to get out every last bit of minty goodness. Add sugar and egg yolks to the milk, and bring to a simmer, whisking frequently. When the mixture reaches 170 degrees, remove from heat and let cool until mixture reaches 40 degrees. **No vanilla is used in this variation. Melt 4 oz of semi or bitter sweet chocolate with 2 teaspoons of neutral oil (canola, grapeseed, vegetable). In the last 2 minutes of churning, drizzle streams of melted chocolate into the churning ice cream. My source: http://www.seriouseats.com/recipes/2015/06/best-mint-chocolate-chip-ice-cream-recipe.html


If you're wondering how many egg yolks to use in an ice cream recipe (I've seen anywhere from 1-6), it comes down to your preference in flavor and texture. This is a wonderful article breaking it down: http://sweets.seriouseats.com/2013/08/how-many-eggs-should-i-use-to-make-ice-cream.html

And if you're wondering if whole eggs can be used in ice cream instead of just the yolks, yes, you can use the whole egg. It does not affect creaminess, but it does affect flavor. The flavor of the egg is in the egg white. My recent batch has a slight eggy flavor at the front end. So, it can be done, and it's fine, but it results in less-than-ideal flavor. Save the whites for a frittata, meringue, or a cocktail. Egg whites freeze well, so why not hang onto them. 


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