From the kitchen
Goat's Milk Vanilla Bean Ice Cream
A rich custard-base ice cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 2 cups whole goat's milk
- 1 cup goat's milk cream
- 3/4 cup sugar
- 1 vanilla bean, split and scraped
- 5 large egg yolks
- Pinch of salt
Method
- Heat the goat's milk, cream, half the sugar, and the vanilla bean pod and scrapings together until steaming.
- Whisk the remaining sugar with the egg yolks and salt until pale, then slowly whisk in about a cup of the hot milk to temper.
- Return the tempered mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon.
- Strain out the vanilla pod, chill the custard thoroughly, at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's instructions, then freeze until firm.
Kitchen note
Goat's milk ice cream churns to a slightly lighter, less dense texture than cow's milk ice cream — a pleasant trait, not a flaw.
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