Goat Milk Ice Cream

This particular recipe has been variously called "unctuous," "stinky," and like "moldy laundry." The ice cream definitely leans "goat heavy" which is something that not everyone likes.

Since I am sensitive to cow's milk but not goat milk, I thought this might be a good alternative for me. Because I like the flavor of goat milk, I like the flavor of this ice cream (although I don't love it).

Pineapple, on the other hand, doesn't like the flavor of goat milk, so this ice cream does not work for her.

That being said, this ice cream is definitely an experience which people will talk about. We tried this out with various relatives and friends. They each delighted in seeing each other's reactions to the strong flavors brought by this ice cream. Some people like it. Most do not.

Interestingly, this recipe has a magical twist: when you add the ginger, the "unctuous" flavor is toned down dramatically. You can still tastes the goat milk flavor, but it is no longer as overwhelming. 

Ingredients

• 1 cup goat milk from a carton
• 3/4 cup canned, evaporated goat milk
• 1/4 cup cane sugar
• 1 tsp vanilla extract
• 1 inch young ginger, finely chopped (optional)

Instructions

1. Combine the goat milk, evaporated goat milk, cane sugar, and vanilla and blend until smooth
• If you over-blend it, the goat milk may split, but this is unlikely
2. Pour the mixture into a CREAMi pint (up to the "max fill" line)
3. Freeze for 24 hours
4. Spin as "ice cream"
5. Optional: add the ginger as a mix-in
1. using a teaspoon, scoop out the center of the spun-up ice cream
2. pour the chopped ginger into the center of the pint
3. Put the pint back into the Ninja CREAMi and run "mix-in"
6. Serve and enjoy!

Notes

If you want to experience the magical change, serve up some of the ice cream before you add the mix-in and then serve up some more after adding the mix-in. You'll probably want to serve people a teaspoon-size scoop of ice cream just so that they can just taste it.

Manufacturers prefer cow milk for ice cream because the fat molecules are larger and will clump more easily. The fat molecules in goat milk are smaller so they do not clump as easily. Consequently, the texture will not be the same as traditional ice cream, but it does get pretty close. These smaller molecules also make it so that the ice cream will get soupy if over-spun, so you may find that you need to refreeze the ice cream to get it to hold its form.