After yoga and swimming last Saturday, I wanted to treat myself to something decadent.

A half-gallon of local goat’s milk caught my eye at the farm stand, so I thought I’d turn it into custard.  But once I got it home and began looking for a recipe, I realized I’d gotten myself into a pickle:  I just couldn’t find a trustworthy recipe for goat milk custard or ice cream!


In my 400+ cookbooks, only one contained a recipe for a goat’s milk gelato, and I wasn’t sold.  Google wasn’t terribly helpful, either, turning up only a handful of recipes that were all over the map — some using only goat milk, and others adding everything from powdered goats milk to calcium chloride.  But there was one common thread — these additional ingredients were added to enhance the fat and protein content of the goat’s milk to yield a richer, thicker ice cream.

So I grabbed some of the best features of several recipes, then added eggs and chevre (soft goat cheese) to up the fat and protein content.  The result is a full, voluptuous custard that’s smooth on the tongue with a hint of that goat-y tartness.  You may omit the lime zest for a pure vanilla flavor, but I love the aromatics and flavor of the lime, which help open up the custard.


Vanilla-Lime Goat’s Milk Custard

Yield:  Almost 32 oz.

  • 3 C whole goat’s milk
  • 3 tbsp chevre (goat cheese)
  • 1 vanilla pod
  • 7 large egg yolks
  • scant 2/3 C sugar
  • 1/4 tsp salt
  • zest of 2 limes

Split the vanilla pod.  Combine the milk, chevre, and vanilla pod in a heavy-bottomed pot.  Place over low heat until chevre is melted and mixture begins to bubble around the sides of the pot.  Remove from heat and let cool to room temperature, about 1 hour.  Separate egg yolks, and allow to reach room temperature.

Once cooled, remove vanilla pod from milk-chevre mixture, and scrape vanilla beans into mixture.  Return mixture to low-medium heat.  Meanwhile, beat yolks with salt and sugar until fluffy and well-incorporated (should look pale yellow).  Temper the egg mixture with the milk mixture, by slowly adding about half the warmed milk to the eggs, while whisking continuously.  Add tempered eggs to remaining milk mixture, incorporating well.

Stir the custard continuously over low-medium heat until thickened (consistency should be close to melted custard or ice cream).  Remove from heat, and let cool to room temperature.  Chill in refrigerator overnight.  Churn in ice cream maker according to appliance directions.

Note:  If your custard curdles either during tempering or final heating, use an immersion (or upright) blender to smooth the mixture out.




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