Goat Milk Custard Ice Cream

GOAT MILK CUSTARD ICE CREAM

This recipe makes a fairly small batch so if you have a large ice cream maker you will probably want to double it.

Vanilla

2 1/2 C raw goat milk
1/2 C sugar
2 T flour
2 eggs-beaten
2 t vanilla

Heat milk in pan until steaming. Whisk in the sugar and flour. Add 1 T of milk at a time to the beaten eggs, whisking after each addition, until you have added 6 T. Cook and stir over low heat until the mixture is thickened and bubbly, being careful not to scorch it. Allow to cool and refrigerate until well chilled before processing. Just before processing add the vanilla.

Chocolate

2 1/2 C raw goat milk
3/4 C sugar
2 T flour
2 eggs-beaten
4-6 T unsweetened cocoa or 4 squares unsweetened bakers chocolate-melted
1 t vanilla
1/8 t cinnamon (optional)

Make the same as you would for vanilla, adding the chocolate with the sugar and flour, and the cinnamon with the vanilla. (at our house we prefer 4 T cocoa and cinnamon)

Mint Chocolate Chip

2 1/2 C raw goat milk
1/2 C sugar
2 T flour
2 eggs-beaten
1/2 C chocolate chips-ground up briefly in the blender
2-3 drops essential oil of peppermint

Make the same as you would for vanilla, adding the peppermint drops and chocolate chips just before processing. This is also good with a teaspoon of vanilla, but it mellows the taste of the peppermint when you add it. (at our house we prefer 3 drops peppermint without the vanilla)