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My husband has always enjoyed putting maple syrup on vanilla ice cream.  That got me to thinking…. why not just mix it in?  I had to see what would happen.  Plus, I would much prefer using a natural sugar choice like maple syrup than conventional processed sugar, even in its most raw form.  I know sugar is still sugar, but I feel less terrible if I use maple syrup or honey.  Personal choice.

Since I own Alpine dairy goats, I’ve been searching for making a good goat milk ice cream.  We enjoy a softer ice cream instead of an ice milk, so I do skim some cream off off a half gallon and then add whole milk as well.  Please don’t skim cream off milk and then use the skim milk as the milk addition.  That completely defeats the point.  My recipe uses entirely goat milk, but you can sub whatever critters milk you have on your homestead, or even store bought pasteurized milk.  This recipe is a completely raw, uncooked recipe using unpasteurized ingredients, so if you’d prefer to temper your eggs (especially if they’re store bought) and cook them, do that.  That’s just not what this recipe is about.

The ice cream maker I have is one I got at a garage sale 4 years ago and have used and abused since we’re ice cream hogs in this family.  It’s small batch size, 1.5 quart, and works perfectly for my family.  I will have the newer version of my ice cream machine model linked in the printable recipe along with the ice cream containers I use and LOVE.  Each batch fills one of those containers.  If you don’t own or want to own one of the ice cream containers I have, you can use a loaf pan or any air tight containers for the freezer.

Goats milk and maple syrup has got to be the best thing I’ve made into ice cream to date.  It’s our very favorite flavor and such an easy and great recipe for lazy ice cream makers like myself!  And you’re lucky I’m sharing this delicious recipe!  LOL  We have never been bothered enough to cook our ice cream and I’m not about to start.  The fear of raw food is wild to me.  If you’re afraid of the food you’re buying at the store… maybe we need to look more closely at how we’re growing it then.

Try and source local pure maple syrup.  Also, maybe make sure your intestines can handle it.  Ask my parents.  They purchased some from a local seller and when I tell you that maple syrup made us all gassier than a nuclear reactor after we ate it….  Just… know your source and who you’re buying from! I read that it could be due to undigested sugars due to the sucrose content of the syrup. I have no idea as maple syrup has never affected any of us like that jar did LOL

Equipment You Might Want:

• Ice-cream maker
• Large mixing bowl
• Whisk

Ingredients:

• 1 1/2 cups skimmed raw goat milk fresh cream (or heavy whipping cream)
• 1 1/2 cups raw goat milk
• 4 farm fresh egg yolks
• 3/4 cup pure maple syrup
• 1/2 teaspoon real salt
• 1 teaspoon vanilla extract

Let’s get started!

Step 1:  Blend Ingredients

To a large mixing bowl or pitcher, add all ingredients.

Blend with a whisk or immersion blender until thoroughly mixed.

If you want to pasteurize or temper your eggs and milk, do that using a large saucepan over medium heat. 

Step 2:  Churn

​Using your ice cream maker according to manufacturer’s instructions, fill and churn ice cream.

If you’re using the brand I have, make sure you have the chilled bowl frozen and no liquid is sloshing inside of it.  Turn on the maker and then add the ice cream and it needs to churn for about 25 minutes.

Step 3:  Freeze

Transfer ice cream to a freezer safe airtight container and freeze for about 4 hours or overnight ’til set up.  We like to get into it when it’s just slightly frozen and it’s so dang good we can’t control ourselves.

Notes:

If you have a milk cow instead of goats, this recipe works the same and the measurements don’t change.  Just don’t expect it to be as good as with goat milk since goats are AMAZING.  :D

To skim goat milk, let it sit in the fridge for a few days to separate and then skim what you can.  Goat milk is naturally homogenized but will separate a little, but incompletely.  Off 1 gallon of goat milk, I can normally skim 1 1/2 cups of cream during the summer months when the forage is heavy and rich.

And there ya go.  Raw ice cream with simple ingredients, tossed together, churned, and frozen in literal minutes.  Enjoy this raw milk ice cream using milk from your own dairy herd or herdshare today!

Check out all our other goat milk ice cream recipes!

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