The goat milk here is enriched with coconut cream to achieve the ideal creamy texture. The perfect ice cream recipe for anyone avoiding cow dairy! I switched to goat milk for health reasons, since it is generally easier to digest. Goat milk has smaller fat globules, a softer casein protein, and a lower lactose content.

INGREDIENTS:

DIRECTIONS:

In a medium bowl, whisk together egg yolks and sugar until smooth and pale. Split the vanilla pod lengthwise and scrape out the seeds.

In a saucepan add the goat milk, coconut cream, salt, vanilla bean seeds – and the pod. Heat over medium heat until very warm, before it starts to simmer remove it from heat.

Slowly add 1/2 – 1 cup of the hot milk mixture to the egg mixture, whisking as you add to steadily increase the temperature of the eggs so that they do not cook. Once the egg mix has come up to temperature, add everything back into the saucepan.

Stirring constantly with a wooden spoon, heat the custard until the mixture coats the back of the spoon. It has thickened enough when you can run your finger down the back of the spoon and the line stays visible. Do not overcook.

Strain the mixture through a fine mesh sieve into a fresh bowl and stir in vodka if using. I think that this small amount of alcohol helps achieve the optimal freezing consistency, but it is just as delicious without!

Let cool to room temperature, then refrigerate for at least 6 hours. Churn in your ice cream maker as directed, and freeze in an ice cream approved container. Enjoy!