The first summer I had my goats and my refrigerator began to fill with goat milk, I decided to make goat milk ice cream with only goat milk (no cow cream). This turned out to be very difficult. Milk ice cream, even when you use egg yolks, just isn’t that good. I ended up getting access to a cream separator and after hours of work, got one cup of delicious cream from my goat milk. The resulting ice cream was delicious, but the cream separator was so much trouble to use, and the gallons of skim goat milk left as residue were so bad tasting, that I gave the cream separator a mental kick in the pants and traded it for an apple grinder for cider making.
While struggling with this problem of ice cream making, I spoke with a goat cheese vendor at the Farmers’ Market and he said to try using yogurt. According to him, yogurt concentrates the fat just as a cream separator does. But I am not fond of frozen yogurt, so I shelved that idea.
Recently, after enjoying some fresh goat cheese on a bagel, I thought to myself, “This goat cheese is not a bad substitute for cream cheese.” Then, because I so often think of sweets, I thought of cheese cake and wondered how a cream cheese ice cream might taste and then I wondered about the potential of goat cheese ice cream. After a quick google search, I found a goat cheese recipe that calls for egg yolks, milk, goat cheese, and no cream. The recipe pointed out that you need a fresh, non-gamey tasting goat cheese, for the ice cream to come out well. At this time of year, my freezer is overflowing with such goat cheese, so I gave it a try. I modified the recipe by adding four ounces of chocolate. The result was what I’d been hoping for — rich, creamy ice cream.
And so, seven years later, after much trial and experimentation and a few years of having given up the project all together, I now share with you a recipe for goat milk ice cream that can be made without the use of a cream separator or store bought cream.
Makes about 3 cups
1 1/2 cups whole milk
2/3 cup sugar
5 ounces fresh goat cheese
6 egg yolks
4 ounces 70% dark chocolate
1 tsp of rum, almond extract, or vanilla
Remove goat cheese from refrigerator and bring to room temperature.
Warm the milk and sugar in a medium saucepan.
Whisk together 6 egg yolks
Remove the milk/sugar mixture from the burner and slowly add the whisked egg yolks
While stirring constantly, slowly heat the milk/egg mixture to 170 degrees.
Remove from the heat and add goat cheese. Try to melt the cheese without returning to the heat. If needed, pour mixture into a high-powered blender to create a smooth mixture.
Melt 3 ounces of chocolate and slowly add into goat cheese- milk-egg mixture.
Place mixture into a one-quart mason jar and then place mason jar into an ice water bath to bring temperature down to 40 degrees or less.
Lastly, according to your ice cream machine’s instructions, churn the ice cream. During the last 5 minutes of the churning, add the remaining ounce of chocolate, cut into small chunks.
You can easily make other types of ice cream by not adding the chocolate or rum/almond/vanilla and replacing that with something else. I’d like to try blackberry ice cream since my goats live on blackberry leaves. This would make it blackberry squared ice cream.