Autumn/Fall,  Dairy,  Dairy Free,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Pre-preparation required,  Quickies,  Soy Free,  Spring,  Summer,  Vegetarian,  Winter

Goat’s Milk Vanilla Ice Cream

Print Friendly, PDF & Email

2014-10-11 18.34.21


4 cups (1 litre) goat’s milk
¾ cup sugar
1 tsp. vanilla extract, or scrape 1 vanilla bean for seeds
pinch of kosher salt
4 egg yolks


Warm milk, sugar, vanilla and salt in sauce pan until sugar dissolves.
In a small bowl, beat egg yolks.
Add approx. ½ a cup of the warm milk to the egg yolks and temper.
Add egg yolks to the milk in the pan and cook for ~2 mins, stirring constantly.
Remove from heat, and let cool.
Transfer into a bowl and refrigerate until completely chilled.
Churn in an ice-cream maker for 25-30 minutes.
pour into freezer-friendly lidded plastic container, and freeze.

2014-10-11 18.35.50