Okay, here it is! The long awaited recipe for our favorite dessert. These are not our original recipes so I’ve included links to both original sources.
Our ice cream Maker is the Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker. Seriously, probably the best $50 I’ve ever spent as a homesteader.
The ice cream recipe is from Redwood Hill Farm, the printable version is on their website. Making this ice cream is a two day process. The first day I make the custard mix and then refrigerate for a full 24 hours…this is important to get all the flavors blended together. The second day I put it in the ice cream maker (my ice cream maker is small so it takes two rounds). That mix then goes back in the freezer for at least 3-4 hours to really harden up and become ice cream.
- 2 cups sugar
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 8 cups goat milk
- 4 eggs (Note: Pasture-raised eggs make this recipe even more decadent, so rich!)
- 2 tbsps. vanilla extract
- Mix sugar, cornstarch and salt in top of double boiler.
- Gradually whisk in 4 cups of milk, cooking over the boiling water, stirring until it thickens, 12 to 15 minutes. (Note: I usually have to stir for closer to 20 minutes to really get it to thicken up.)
- In separate bowl beat the eggs well and add a small amount of the hot milk mix, stirring constantly so that the eggs do not curdle.
- Add all the egg mix into the milk mix and continue for another 4 to 5 minutes, stirring constantly.
- Chill thoroughly, preferably overnight. This will improve the texture and allow the flavors to blend.
- Pour the cold milk and egg (custard) mix, vanilla and the rest of the milk (4 cups) into an ice cream freezer and follow directions for your freezer.
Makes about 3 pints
My Caramel Recipe is from Formaggio Kitchen’s Cheese Blog. The whole process takes about 2 to 2.5 hours but is completely worth it. I usually have to make caramel sauce every third time I make ice cream, it does last longer. We don’t use the cinnamon.
Yield: about 1½ cups
- 2 quarts goat milk
- 1 cup sugar
- 2 teaspoons vanilla extract (or 1 vanilla bean, split open)
- Large pinch of coarse salt
- ¾ teaspoon baking soda dissolved in 1 tablespoon of water
- 1 cinnamon stick (optional)
Combine the milk, sugar, vanilla extract or bean, and cinnamon stick (if using) in a sturdy, heavy-bottomed sauce pan (important!). Heat over medium-high heat until the milk is just simmering.
Remove from heat and stir in the combined baking powder and water – watch out, it will foam up quite a bit. When the foaming has subsided, return the pan to heat. As soon as bubbles appear, turn the heat down so that the mixture is at a brisk simmer, not a boil.
Cook, stirring every 5 minutes or so to prevent burning, until the mixture has become a pale gold-brown. This should take about an hour.
At this point, you will need to pay close attention and stir more frequently as the milk thickens. When drizzled on a cold plate, it should be about the thickness of a medium caramel sauce. If it gets too thick, you can thin it with a little water. When it turns a dark caramel color, it is ready. If you’d like a richer, butterscotch flavor, you can continue until it is dark brown.
Remove from heat and let cool. Take out the cinnamon stick (if using) and vanilla bean. You can strain it if you want a fine texture. Cover and refrigerate until serving.
- Recipe courtesy of John ” Doc” Willoughby
Do you have a favorite goat’s milk recipe? Leave us a note in the comments!