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Goat milk in a saucepan with honey and vanilla being added on a stove

The Benefits of Goat Milk Ice Cream for Lactose-Sensitive Ice Cream Lovers

This creamy goat milk ice cream offers a lactose-free alternative for ice cream lovers who experience discomfort from traditional dairy. With its rich texture and unique flavor, this treat is ideal for those who are lactose-sensitive but don’t want to miss out on the indulgence of a classic dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 4 minutes
Total Time 34 minutes
Servings: 8
Course: Desert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups Goat milk
  • 1 cup Heavy cream
  • 3/4 cup Sugar
  • 4 Egg yolks
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt

Method
 

  1. Prepare the base: In a medium saucepan, combine the goat milk and heavy cream over medium heat. Warm the mixture until it’s hot, but not boiling.
  2. Whisk the eggs and sugar: In a separate bowl, whisk the egg yolks and sugar until smooth and pale.
  3. Temper the eggs: Slowly pour the hot milk mixture into the egg mixture while whisking constantly to avoid curdling the eggs.
  4. Cook the custard: Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8-10 minutes). Don’t let it boil.
  5. Chill the mixture: Remove the saucepan from the heat, stir in the vanilla extract and salt. Transfer the custard to a bowl and refrigerate for 2-3 hours, or until cooled.
  6. Churn the ice cream: Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 15-20 minutes).
  7. Freeze: Transfer the churned ice cream to an airtight container and freeze for 4-6 hours, or until firm.

Notes

You can substitute honey or maple syrup for sugar if you prefer a natural sweetener.
If you don’t have an ice cream maker, you can freeze the mixture in a shallow pan and stir every 30 minutes to break up the ice crystals, achieving a smoother texture.
Goat milk ice cream has a distinct flavor that may vary depending on the goat milk’s source.