Ingredients
- 1 1/2 cups skimmed raw goat milk 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 salt
- 1 teaspoon vanilla extract
Instructions
- To a large mixing bowl or pitcher, add all ingredients. Blend with a whisk or immersion blender until thoroughly mixed.
- Using your ice cream maker according to manufacturer's instructions, fill and churn ice cream.
- Transfer ice cream to a freezer safe airtight container and freeze for about 4 hours or overnight 'til set up.
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.
