Goat’s Milk Ice Cream -Vanilla
We are drowning in milk this week, we just can’t keep up with drinking it. A couple weeks ago we spent a whole day using up 6 gallons of milk making several types of cheese. We are now stocked up on cheese so I need to find another way to use up this milk. Yesterday while at the store I though I would buy Husband some ice cream. However after looking at the labels there was not one that didn’t contain high fructose corn syrup. Frustrated I decided if I can’t get exactly what I want at the store I will make my own ice cream. This recipe contains raw eggs and milk. We are used to consuming both so for us it’s no big deal. I’m also adding collagen hydrolysate because it is just really good for you and this is a perfect recipe to hide it in.
Makes 1 quart
- 2 large eggs
- 1/4th cup sugar
- 2 teaspoons vanilla extract
- Beans of one vanilla bean (Optional)
- 3 1/4th cups raw goats milk
- 1/4 cup heavy cream
- 1-2 tablespoons collagen hydrolysate
Whisk the eggs until the white and yolk are well blended then ad sugar, vanilla extract and collagen hydrolsate. If you are using a vanilla pod you can add it now by slitting it down the center and scraping out the seeds. Save the pod for other recipes like this coop cleaner.
Continue to whisk the mixture and slowly add the creme, and milk: avoid frothing the mixture.
Pour the mixture into your ice cream maker and churn according to the directions.
***When using raw ingredients be sure you are using only the best of quality. Consuming raw or under-cooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food-borne illness.
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