How to make goat milk ice cream at home
Goat milk is also whiter than cow’s milk because goats do a better job of converting the carotene they consume into vitamin A.
You can make creamy, delicious goat milk ice cream at home without an ice cream maker using just a few simple ingredients and a little patience.
While both goat milk and cow milk taste about the same, fresh goat milk can be a bit sweeter than cow’s milk.
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Goat milk is also whiter than cow’s milk because goats do a better job of converting the carotene they consume into vitamin A.
The big difference between goat milk and cow milk is in the size of fat globules
Ingredients:
2 cups fresh goat milk
1 cup heavy cream (or more goat milk for a lighter version)
3/4 cup sugar or honey
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Steps to follow
Step 1: In a saucepan over medium heat, warm the goat milk, heavy cream, and half of the sugar. Stir occasionally until the mixture is hot but not boiling.
Step 2: In a separate bowl, whisk the eggs with the remaining sugar until pale and creamy.
Step 3: Slowly pour a scoop of the hot milk mixture into the eggs in the bowl, whisking constantly. This prevents the eggs from scrambling. Then gradually add more hot milk, continuing to whisk.
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Step 4: Pour the tempered mixture back into the saucepan and then cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Ensure you do not boil the mixture.
Step 5: Remove from heat, stir in vanilla extract and salt, and let it cool to room temperature.
You may wonder why on earth salt would be added to something as sweet as ice cream, but the answer lies in science. The addition of salt to ice is not intended to enhance the flavor but rather to facilitate the freezing process.
You may not add salt, but it will take a longer freezing time. Now, cover and refrigerate for at least 4 hours or overnight.
Step 6: If you do not have an ice cream machine, pour the chilled mixture into a shallow dish and place it in the freezer.
Stir every 30 minutes with a fork or whisk to break up the ice crystals that will form at the top, to ensure your ice-cream freezes properly. Now keep repeating for about 3-4 hours until smooth and creamy.
Step 7: Once the ice cream reaches the desired texture, transfer it to an airtight container and freeze for an additional hour before serving. Top it off with your favourite fruit, snack, or syrup for extra flavour. Enjoy!
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