Homemade Raw Strawberry Goat Milk Ice Cream Recipe
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Homemade strawberry ice cream?! With goat milk?! YESSSSS. If you know me, you know my opinion on goat milk. It is supreme compared to any other milk. We love it! And it makes the BEST ice cream. I normally am able to skim enough cream off my milk to make a quick batch of ice cream the same day. This recipe is a raw ice cream recipe meaning I don’t cook the eggs and make a custard, I choose to not cook anything and leave it raw.
That’s how I grew up making and eating it and it is how I will continue to do so. If you would prefer to cook the eggs and pasteurize the milk beforehand, do that. It’s pretty easy to temper eggs and then cook them ’til thick. This recipe has simple ingredients and produces the creamiest, soft ice cream that we love without needing to add gums and stabilizers. We don’t enjoy ice milk much and prefer something much more creamy like a soft serve. Add some home canned strawberry sauce and you’ll have a decadent, not to mention protein rich, ice cream on your hands. This decadent ice cream is a sweet treat I don’t feel bad about eating and I don’t feel bad after eating!
I Don’t Like Goat Milk
Or maybe you just haven’t had good goat milk. Way too many people think goat milk is an acquired taste and the goaty flavor is just the essence of goat milk. WRONG. When cooled properly and milked from a healthy goat doe without any major nutritional imbalances, goat milk will taste like melted ice cream. It is so creamy and delicious and so refreshing! I know it’s hard to try something again once you’ve been assaulted by that goat flavor caused by the overgrowth of caproic and lactic acids in the milk from improper cooling, but find someone that knows what they’re doing and I promise you, you’ll change your mind.
My husband is a self-proclaimed goat milk hater but he’ll eat anything and everything I make with it without complaint. But when I was learning goats and goat milk, I didn’t know it needed to be rapidly chilled so I ruined him with goat-y tasting milk and he said never again! LOL (unless it’s ice cream). REAL goat milk is delicious. That awful pasteurized store bought goat milk is an abomination. And the goat cheese. This is because the cooling standards for dairy that is shipped to be used for store goods doesn’t require the milk to be cooled down as fast as it needs to be which leads to that goat flavor. It’s not good and I will agree.
But, give me a chance to talk you into it! Way too many homesteader influencers make people feel like they need a cow when they don’t have the land when 2 goats can far outproduce one Jersey cow! And eat far less pasture. Plus, goats are smaller and easier to handle. Want to breed them? Get a buck because he’s going to be much easier to be around than a bull. As someone with both, I can have this opinion. Cows are far harder to maintain, work with, and be around than goats. Two of my Alpine does will produce approximately 2+ gallons a day. I even had one doe that gave 2 gallons per day on her own! Goats are seriously so amazing!
Do you even know what’s in that store bought regular ice cream?!
Compare these ingredients to my ingredients and also the flavor. Homemade ice cream is ALWAYS chosen over store bought. I’m using a popular brand around me that has really good strawberry ice cream sold in half gallon tubs! Here’s the product information on the nutritional information label:
- CREAM
- STRAWBERRIES (STRAWBERRIES, WATER, SUGAR, MODIFIED CORN STARCH, CITRIC ACID)
- SUGAR
- CORN SYRUP
- SKIM MILK
- HIGH FRUCTOSE CORN SYRUP
- WHEY
- BUTTERMILK POWDER
- NATURAL FLAVOR
- STABILIZER (GUAR GUM, MONO & DIGLYCERIDES, CALCIUM SULFATE, POLYSORBATE 80, CELLULOSE GUM, CARRAGEENAN, SALT)
- FD&C RED #40
Natural flavor huh? Wonder what that even is… we will never know. And all the gums… carrageenan… calcium sulfate…. POLYSORBATE 80?! Just why. Why can’t we just be happy with the natural strawberry flavor instead of these enhanced nAtUrAl FlAvOrS that are addictive and make our brains want more. Once you give up processed foods, even ice cream, you have to re-train your brain to not desire these hyper-textured and flavored foods. And once you do and you try them again, you’ll realize how disappointingly fake they taste. Promise.
Equipment You Might Want:
- Mixing Bowl
- Whisk
- Ice Cream Maker
- Ice Cream Container
Ingredients:
- 4 egg yolks
- 1/2 cup raw, unrefined sugar (or brown sugar, your choice)
- 2 cups raw cream (or heavy cream)
- 1 cup whole goat milk
- 1 teaspoon vanilla extract
- pinch salt
- 1 pint home canned strawberry sauce or 2 cups strawberry sauce
Let’s make strawberry ice cream!
Step 1: Mix Ingredients
No-cook Method: Skim cream off top of milk or obtain cream by using a cream separator. If you don’t have fresh milk, you can use store bought heavy whipping cream or heavy cream and whole milk from any animal for this recipe.
To a large bowl, combine sugar and egg yolks, whisking until pale yellow and fluffy. Add in remaining ingredients and whisk until combined. Adjust the sugar content according to the sweetness of your strawberry sauce; you can add up to 3/4 cup of sugar. If using fresh strawberries, macerate them in the sugar and crush before adding to the ice cream mixture.
Cook Method: Start by whisking together the eggs and sugar until fluffy. In a large saucepan, heat the milk over medium heat.
When the milk starts to steam, add about 1 cup of the milk to the egg & sugar mixture, slowly adding the milk while whisking. This is known as “tempering” the eggs so you heat them slowly without scrambling them.
Add the egg mixture to the remaining heated milk in the sauce pan and return to heat. Cook for a few minutes, stirring constantly until thickened and coats the back of the spoon.
Strain mixture through a fine mesh strainer just in case there’s cooked egg bits, add remaining ingredients and stir.
Cover top with a piece of plastic wrap touching the ice cream base to prevent a skin from forming and refrigerate for about 4 hours to chill completely before churning.
Step 2: Churn
Pour into an ice cream machine (mine has a frozen insert, so make sure that’s frozen completely).
Churn for about 25 minutes or until ice cream is frozen and creamy. Churn according to the manufacturer’s instructions. It does help to read the instruction booklet. I’m mostly talking to myself here.
Step 3: Freeze
Freeze in a freezer safe container for 4+ hours before serving.
Notes:
Save the egg whites in a freezer container for making homemade marshmallow fluff or angel food cake later. They freeze perfectly!
Enjoy!
Equipment
- whisk
Ingredients
- 4 egg yolks
- 1/2 cup raw, unrefined sugar
- 2 cups raw cream
- 1 cup raw goat milk
- 1 pint home canned strawberry sauce
Instructions
- Add all ingredients to a mixing bowl and whisk together to combine.
- Pour into ice cream churn and churn according to manufacturer's instructions. Mine takes about 25 minutes.
- Transfer to a freezer safe ice cream container and freeze for a minimum of 4 hours before serving.
