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.