- Cooking Time: 35
- Servings: 10 to 12 at least
- Preparation Time: 30
- 2 ¼ cups sugar
- 6 Tbsp. flour
- 5 cups scalded goat milk
- 4 cups heavy cream
- 4 tsp. vanilla
- Dash of almond flavoring
- Mix the above ingredients well and place in a saucepan. Cook over medium heat for 10 minutes until thickened, stirring constantly.
- Beat 6 eggs until foamy. Gradually stir in a little of the hot mixture until well mixed. Add this egg mixture to the remaining hot mixture. Cook on medium heat until thick.
- Remove from stove and chill in the refrigerator. When mixture is thoroughly chilled, add 4 cups heavy cream, 4 tsp. vanilla, and a dash of almond flavoring.
- Freeze according to ice-cream machine directions. When soft-frozen, remove to a freezer safe container and place in freezer until firm, about 2 hours .
- NOTE: I had to divide the standard recipe above by two to fit my Cuisinart Ice Cream Freezer, and even at that, it slightly overfilled the capacity. Therefore, I suggest either reserving about 1/2 cup of the mixture (using it as a sauce for berries?), or make the full quantity but freeze only 1/3 of the mixture at a time. You can hold the unfrozen custard mixture refrigerated for a couple of days, and make fresh ice cream for 3 successive days!
NotesQuite astonishingly delicious, this recipe was downloaded from Meyenberg.com. I was just curious about what could be done with Goat's Milk, and stumbled on this recipe. This was fantastic covered in homemade caramel sauce, and we also liked it topped with macerated dried figs in marsala and honey.
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