ice-cream cone

Goat’s milk is a great substitute for cow’s milk.  Not only does goat’s milk offer more protein than cow’s milk, goat’s milk does not normally irritate the stomachs of people with celiacs or with other digestive issues such as lactose intolerance.

Fortunately, Wife and I both really like ice creams. So, when I found fresh, local and excellent goat milk from J-Wen Farms & Dairy at the Columbia Pike Farmers Market I had a great opportunity to put the ice cream maker to good use give making goat’s milk ice cream a try.

It turned out to be some of the BEST ice cream I have ever eaten.

Only with further testing (batches) I will be able to conclusively determine if the stellar quality of the ice cream was due to the excellent quality goat’s milk, the recipe used, or something else. I know it will be a tough job, but … somebody has to do it.

In case you want to give it a try, the following is the recipe used for this batch:

2 2/3 cups goat’s milk

2+ teaspoons vanilla extract

4 egg yolks

1 cup sugar

*adopted from the Ambrose Ice cream recipe listed at Meyenberg Goat Milk Products website: http://meyenberg.com/