A lactose-intolerant friend Goat Milk Ice Cream Recipe asked for goat’s milk ice cream for July 4th so that she could have a happy holiday along with the rest of us. Unable to find a recipe for plain vanilla, I compiled this from a few other sources. After having a few past run-ins with rock solid ice milk, I think the egg yolks help to make it creamy in the absence of heavy cream. (Would love to hear other’s experiences with the science of this!)
No one knew it wasn’t cow’s milk–the lemon zest covered up any hint of “goat smell.” We topped it with berries, and it was a great hit!
(Also–sorry if you found this because the main ingredient is labeled as ‘yogurt.’ Apparently epicurious doesn’t expect people to make ice cream, because there’s no ‘milk‘ option.)
- YIELD: 8 small bowls
- 4 C goat’s milk (aka 1 Quart)
- 1 C sugar
- 3/4 tsp vanilla
- zest of 1 lemon
- pinch of kosher salt
- 4 egg yolks
- Goat Milk Ice Cream Recipe 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.