Homemade Goat's Milk Ice Cream Recipe | Creamy and Smooth DIY Ice Cream

Welcome to our farm kitchen, where we're sharing our favorite recipe for homemade goat's milk ice cream! If you're a fan of creamy, smooth ice cream with a rich flavor but without any "goaty" taste, then this recipe is for you. As goat farmers who milk our own goats, we know the secret to making ice cream that's not only delicious but also packed with wholesome goodness.
As goat farmers who cherish the goodness of our own goat's milk, we're excited to share this recipe with you. Unlike cow's milk, goat's milk is naturally homogenized, making it perfect for creating a velvety texture in ice cream without any additional processing.
Here's what you'll need:
3 cups of fresh goat's milk
1 cup of sugar
6 eggs
1 tablespoon of vanilla sugar
Process:
Preparing the Custard:
In a saucepan, heat 4 cups of fresh goat's milk until it's warm but not boiling.
In a separate bowl, whisk together 1 cup of sugar and 6 eggs until smooth and pale.
Slowly pour the warm goat's milk into the egg mixture while continuously whisking to avoid scrambling the eggs.
Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard-like consistency. This usually takes about 8-10 minutes.
Once thickened, remove the custard from heat and stir in 1 tablespoon of vanilla sugar until well combined. Allow the custard to cool completely.
--Using a Compressor Ice Cream Maker:
Pour the cooled custard into the bowl of your compressor ice cream maker.
Follow the manufacturer's instructions for churning the ice cream until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
--Using a Stand Mixer Pre-Freeze Ice Cream Mixer:
Ensure that the bowl of your stand mixer has been pre-frozen according to the manufacturer's instructions.
Pour the cooled custard into the frozen bowl of your stand mixer.
Using the paddle attachment, churn the ice cream mixture on medium speed for about 20-25 minutes or until it thickens and resembles soft-serve ice cream.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
Enjoying Your Homemade Goat's Milk Ice Cream:
Once the ice cream has frozen solid, scoop it into bowls or cones and savor the creamy goodness of homemade goat's milk ice cream. Whether you're using a compressor ice cream maker or a stand mixer pre-freeze ice cream mixer, the result will be equally delightful - smooth, creamy, and utterly delicious.
If you enjoyed this recipe, don't forget to give this video a thumbs up and subscribe to our channel for more homemade goodness straight from our farm to your kitchen. Happy churning!

[@JetLagRecords]

Little Farm Land, This made me so happy! I liked and subscribed!

[@LittleFarmLand]

Glad you enjoyed it! Lol

[@maderightamerica3216]

My fiancé is from the Philippines and she raises goats, chickens, and sows plus she and her papa farm the land. I'm so blessed to have her in my life. I'm here in the states at the moment and she is home with her family. I am going to send her this video and get her opinion on making ice cream using goats milk. Thanks for showing me how to make ice cream using goats milk.

[@LittleFarmLand]

Love to hear how well you talk about your wife! And super cool that she has all of that farming! You will have to get to me and let me know what she thinks also I would love to hear if you end up making and trying go to milk ice cream

[@maderightamerica3216]

She is just now getting out of bed there. We will be talking on skype soon. When and if she tries to make your ice cream recipe I'll let you know how it turned out.

[@oreganoh4094]

Thank you for the video and recipe! I can't have cow's milk, but goat is fine. The store stopped my favorite milk cream so I've decided it's time to make my own.

[@LittleFarmLand]

That’s amazing! I’m glad this helped. When I got Goats and started drinking fresh goats milk for the first time I never really saw anyone making goats milk ice cream so I was hoping this would help people like myself and like you.

[@katrinaanon1038]

​@@LittleFarmLandI have a grandson who can have goat milk and as my daughter is getting treated for MCAS I am hoping she will soon be able to goat milk ice cream as well. I have a cream separator, but if I can use goat milk I can use my old tyme ice cream machine and make 6 quarts at a time. One question. Which breed of goat are you using? Nigerian drawves or more the standard dairy breeds like Nubians. NDs have a really high cream content.

[@splanify2307]

THANKS! We've been looking for a goat milk ice cream recipe. We're in "milk drought" for a few weeks as our kidding season starts again. Soon we'll be drowning in milk again.

[@LittleFarmLand]

Glad to be of service! You're going to be busy!

[@katrinaanon1038]

Yesterday, I tried everything in this video, except I used the 'Uncle Buck' Bass Pro ice cream churn. I made a Chocolate Mint Honey with chocolate chip ice cream, and it was nearly perfect. I still need to tweak technique and recipe, but our retired priest in rehab is going to have ice cream today. Ice cream churn takeaways: It is considerably cheaper to use an ice cream churn (Uncle Buck ~ $60) than the built-in refrigerator ice cream machine. Most of the things you do with those machines you can do with an old tyme ice cream churn. Get your rock salt from the water softner section of your hardware store (40 lbs < $10). Making this recipe, including the ice bath, took maybe 5 lbs of ice. Recipe takeways: Sugar will make things look more white. Honey works better at making darker ice creams, but the mix level is 1:1, though you can use less. Lighter honeys might make this darkening less significant. When using farm fresh eggs, always crack one egg at a time into a separate bowl. Every once in quite a while, you might get a bad egg, and you do not want to ruin your 5 other eggs. Many ice cream recipes use just the yolks, but I used the whole eggs. As the channel owner noted, just add 2 or 3 yolks if you are using just yolks. It is important to ice bath the custard before putting the mixture in your machine. When you take out the ice cream from your machine, it will be closer to soft serve consistentcy. If you are freezing in a refrigerator/freezer, it might take overnight or longer to get really hard. After a couple of hours, give it a stir, and if stir or rather a mix, and transer it, then to the deep freeze. Video takeaways: This is my go-to video for goat milk ice cream. This is the best video I have seen yet on goat milk ice cream. If you use the techniques they use in this video, you will get a basic vanilla ice cream as long as you are dutiful in tempering your eggs. You either need to have dairy goats or get your milk from a farm BEFORE they remove the cream from their milk, because that is why I think the store bought milk is bad. Good going guy on your video. Now I can now add ice cream to the things I make with goat milk. Creamed ricotta, chevre, butter, mozzarella, and just plain milk!

[@LittleFarmLand]

I really appreciate this! And thanks for your kind words at the end. I’m glad you like the recipe. I basically just tweaked cows milk recipes to accommodate goats milk.

[@katrinaanon1038]

​@LittleFarmLand Well I also posted to some raw milk groups (I call raw milk, natural milk) the web link to your video and the recipe I modified. When I saw how you ice cream machine worked, I saw it worked just like the old ice cream churns that I grew up with. It's kind of soft serve, but 2 hours with some stirring and overnight in the deep freeze and it is a perfect hard ice cream and smooth too. I am going to post to some of the goat milk forums. A couple of our grandsons are coming to the farm today to make your vanilla recipe. He loves the heard, can milk a goat, the goats are really fond of him, and he is joining 4H. Too many sites use cow's milk, not that cow is bad, but goat milk is different, and many people do not know how different it can be. That was the really important takeaway mentioned in you video. The priest has mobility issues, and is in rehab after a bout with pneumonia. He ate every bit, including the melted ice cream in the bowl. He showed more mobility than he has in years. Everyone thought your recipe technique yielded a great chocolate ice cream. A number of people use corn starch in their recipes, but I have a daughter with MCAS, and the fewer ingredients the better. So as soon as she can have eggs I can start making her ice cream. So the priest, one of my grandsons who has never been able to have ice cream, and hopefully soon my daughter all benefitted from your video. I will bet there are a lot of other stories like that you will never hear about. In the forums, I have gotten a lot of feedback asking about honey usage in ice cream, as well stevia and agave. So feel good about your video and the results from it. Give your nubians a few apple treats too.

[@LittleFarmLand]

Thanks for the follow up! Let me know after you make your next back and tell me what you think!

[@samgordon1435]

Great video! Educational and I thought you were very humble :).

[@LittleFarmLand]

I appreciate that!

[@CaravanFarms]

We have the same Ice Cream maker and I love it!!!!!!!!!!!!!!!!!! If you make yogurt add it to your custard and some fruit and you have great frozen ice cream or Sherbet

[@LittleFarmLand]

Do you add your yogurt to the ice cream maker?

[@Silviax-eu5cx]

I will try it

[@LittleFarmLand]

Awesome!

[@katrinaanon1038]

LaLou's is a goat milk ice cream is wonderful. It never lasted long enough before we made the bread pudding or cobblers.

[@LittleFarmLand]

Goats ice cream is so good especially because the cream is already in the milk

[@katrinaanon1038]

​@@LittleFarmLandYeah, now I want to try different flavors.

[@katrinaanon1038]

I am trying to make mint chocolate chip following your vanilla recipe.

[@Phatcatmoments]

Himn look healthy. I watch. ❤

[@LittleFarmLand]

It tastes pretty amazing that’s for sure.

[@Silviax-eu5cx]

Yummy I made it I cooked for little longer as such there were curds

[@LittleFarmLand]

If I ever get curds most of the time, I’ll just leave them if they’re small enough, but the curds don’t come from how long it takes for you to cook the curds come from the temperature of 180 to 181°F so if you can keep it under that closer to the 75 to 76 Mark Then you shouldn’t get curds. Most people will strain just in case but again if you don’t hit that curved temperature, you won’t even get curds.

[@anthonylevi]

Mmm 🐐 milk

[@LittleFarmLand]

Yes we agree

[@princessdelgado759]

Can we put the mixture directly in the fridge without ice cream maker or any machines?

[@LittleFarmLand]

Yes you can! It’s a custard and it tastes amazing, let that sit in the fridge for at least 4 or over night and it will be sooo good. It’s basically a crème brûlée, so you can put sugar over the custard if it’s in a smaller serving bowl and melt the sugar over the custard. You don’t need to do the sugar topping, I’m just giving you another option.

[@katrinaanon1038]

Yes. Some people put it in the fridge first, stir, and then place in the freezer.

[@lizsave7204]

Can you make with pasteurized goat's milk?

[@LittleFarmLand]

Totally!

[@katrinaanon1038]

Even if you start with natural, raw goat milk, the recipe effectively pasteurizes the milk.

[@dawnschreibman682]

what temp stove nhow long till put in container??

[@LittleFarmLand]

All the stoves are gonna be different temperatures pretty much so you just have to make sure that you’re maintaining the heat so that you don’t exceed 180 181° so that you don’t curdle.

[@katrinaanon1038]

He was using a stove top, but his experience and expertise is likely helping him avoid trouble. An impromptu double boiler will help. Here's a trick I use with the electric range: Start on low heat and while STIRRING WITH A PLASTIC OR SILICON SPATULA, as the spatula moves across the bottom of the pot, notice if it feels like grit is forming on the inside pot bottom. It it is you are probably heating too quickly. In time it is pretty effective at detecting a scald forming. I use that all the time when I make ricotta.

[@katrinaanon1038]

Also once it hits 172°F, you are looking to see if the custard is sticking and developing a film on the pot and ladle.

[@dawnschreibman682]

ever try with agave or steva?

[@LittleFarmLand]

I have tried it with a bunch of different sugars. The reason why I did regular sugar here is because that’s what I think most people will do.

[@katrinaanon1038]

There is some interaction between the sugar and eggs so I think you might have to try it on a small batch. It might work better with agave instead of stevia.

[@dawnschreibman682]

what kind compresor is that?

[@LittleFarmLand]

It’s the wynter brand with stainless steel bowl

[@katrinaanon1038]

And you don't have to use a compressor type. I use Bass Pro's Uncle Buc ice cream churn that uses ice and salt mixture. It is both electric and manual. Get the water softner salt from the hardware store ($9 for 40 pounds). The Uncle Buc has a lot more capacity and costs less than $90, can be used camping ot manually without power. Typically with this recipe it takes 1.5-2 hours to solidify to soft ice cream texture. You then can transfer it to a container to put in the refrigerator freezer for about 2 hours. After 2 hours give it a stir again. After this transfer the ice cream to the deep freeze. I find using honey 1:1 as a sugar substitute yields a slightly less rock hard concoction, and bit easier to scoop out.

[@hellyelcio]

how much would 1 cup be in ml's?

[@katrinaanon1038]

236.588 mls

[@katrinaanon1038]

One other question about the ingredients. Is it 6 eggs or 6 egg yolks?

[@LittleFarmLand]

I just do straight up six eggs. But honestly, a lot of people especially for custards focus on just yolks so maybe just add two extra yolks if that’s the route you want to go. And if you want I’ll give it a try with you lol. I’ll give it a shot tonight and see what it turns out like.

[@katrinaanon1038]

​​@@LittleFarmLandLet me add another thing about fresh eggs. Break them one at a time into a separate bowl. If an egg is bad, better to lose one than all 5. But I going the way you do it, except I am using honey instead of sugar. Usually it is 1:1. Amazing how few people know you do not need to refrigerate fresh eggs.

[@LittleFarmLand]

I realize at this point my rooster wasn’t mature when I was making this video so I didn’t need to crack into a separate bowl. If I was making this video today, I would have been cracking separate bowl.

[@bluegrasstransport5266]

Can we get some goat ice cream from you, can you ship it. We live in Ft. Worth Texas

[@LittleFarmLand]

I wish I could! We actually just temporarily dried off our goats.

[@katrinaanon1038]

After watching this video I noticed that the method he is using will pasteurize raw, natural goat milk. There are 3 temperatures for pasteurizing goat milk: 191°F for 3 seconds; 162°f for 15 seconds; and 145°f for 30 minutes. Since he is heating his mixture to 172°f on a stove top, you would be hard pressed to get the mixture to 172°f in less than 15 seconds. So by the time you reach 172°F it is pasteurized. So if something makes you sick, it probably ain't the milk. Maybe eggs, hygiene or something else. So if you pasteurize goat milk, like I do for my adult kids, this process does pasteurize the goat milk. Still be clean, be tidy. Make your ice cream experience a wonder. I have had commercial goat milk ice cream (LaLou's) and it is wonderful, but I can only get it in vanilla. I can only imagine how good our goat milk ice cream will taste!

[@LittleFarmLand]

Totally true! I actually really support raw milk, not pasteurized milk. However, the custard ice cream method is my absolute favorite despite it being technically pasteurized.

[@katrinaanon1038]

​@@LittleFarmLandI just wanted people to know that this recipe pasteurizes natural, raw milk so no need wasting time to pasteurize.

[@LittleFarmLand]

I totally appreciate your input there that’s a really really good point for people curious about that

[@katrinaanon1038]

​@LittleFarmLand And a lot of people are terrified by unpasteurized milk. But from your comments I think you are fine with natural milk. I have watched yours and other videos on goat ice cream. Two takeaways I heard in other videos. 1. Many use just egg yolks. Love you egg rack. 2. One video emphasized cooling the custard before putting it into the ice cream churn. You method actually does that, but maybe in a future video you might want to explain that. Yours is my number 1 video for goat milk ice cream.

[@jovanvukotic2800]

why did my mans only get 53 comments?

[@katrinaanon1038]

I cannot understand why. It's my number 1 way to make it.

[@tangvanle]

Wow a lot of sugar😬Can I use honey instead?

[@LittleFarmLand]

Yes of course!

[@katrinaanon1038]

Yes, and wide variety of sweeteners. You can also use either an electric or hand crank ice cream churn like they sell at Bass Pro or Buckie's. I was glad he showed the innards of his electric ice cream maker. That was when I realized it was nothing more than an fancy, souped up version of the hand crank ice cream makers sans ice and rock salt. Some hardware stores sell rock salt which is cheaper than buying it at the grocery store.

[@katrinaanon1038]

@tangvanle Yes, I just did it recently. Honey does affect the color of the ice cream and makes it look more like a coffee ice cream. It tastes fine. Nominally, sugar-honey is 1:1, but it adds some moisture to custard that will become your ice cream, and the film you are looking for the custard to form can be a little thin. Still makes a fine product, though. Honey works well, colorwise, in making darker ice creams.

[@SheenaHarper]

3 or 4 c milk?? Your recipe says 4, video says 3 😂

[@LittleFarmLand]

Oops sorry! I normally use just 3 cups of milk.