This ice cream base is made with my tried and true goat milk custard with a honey twist. THE best, most creamy goat milk ice cream recipe that is perfect for anyone avoiding cow dairy. The fresh honeycomb made with even more honey adds the perfect crunch.
It’s an easy switch if you would like to make this recipe with the cow’s dairy you have on hand – sub 2.5 cups whole milk and 1 cup heavy cream for the goat milk and coconut cream.
INGREDIENTS:
✦ 6 large egg yolks
✦ 3/4 cup honey
✦ 3 cups goat milk
✦ 1/2 cup coconut cream*
✦ 1 tsp sea salt
✦ 1 TBSP vodka (optional)
✦ 1/2 cup granulated sugar
✦ 1/4 cup honey
✦ 1/2 TBSP baking soda, sifted
✦ splash vanilla bean paste
✦ pinch of salt
*This is my favorite coconut cream to use. Only use the solid cream from a cold can.
DIRECTIONS:
In a medium bowl, whisk together egg yolks and honey until smooth.
In a saucepan add the goat milk, coconut cream, salt. 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.
While the base is cooling, make the honeycomb. Line a small baking sheet with parchment, letting it overhang the pan. In a saucepan with a candy thermometer, heat the sugar, honey and salt to 295°F. The mixture should be a deep golden color and caramelized. Turn off the heat and immediately mix in the vanilla bean paste and baking soda (it is important to sift the baking soda or break up any clumps with a fork first for even distribution). Stir until the baking soda is totally dissolved, the mixture will be foaming up. Then, quickly pour it into the prepared pan. Let cool completely.
Churn the custard base in your ice cream maker as directed. Once thick, mix in crumbled pieces of honeycomb and freeze in an ice cream approved container. Enjoy!
Stay Wild Flour Child 