We’re well past kidding time here on our little farm, which means milking twice a day, and more milk for us to enjoy! Butterscotch and Mocha are giving close to two quarts of milk a day. Bunny regularly steals milk through the fence, so we don’t usually end up with that much.

This milking routine has been easy to keep so far, and we have many willing volunteers to try their hand at milking too!

I had been talking about how we really need an ice cream maker so that we could try out this rich and creamy Nigerian Dwarf milk as ice cream. My dream became reality when this fancy little machine showed up at our door soon after Mother’s Day.

So we commenced to making ice cream. We’ve tried three different recipes so far, and our success rate is running at about 66.6%. Following is my favorite recipe to date. It is not original with me, and I will share a link to where I got it at the end of my post.

Rich Chocolate Goat’s Milk

Ice Cream

  • 4 cups whole goat’s milk (Original recipe says 3 milk, and one heavy cream, but we went all goats milk and it worked fine)
  • 4 egg yolks
  • 3/4 cup sugar (divided)
  • 1 tsp vanilla
  • 3/4 c chocolate chips
  1. Put the milk and cream in a heavy pot on the stove. Add 1/4 cup of the sugar and the chocolate chips and bring it to a low simmer stirring constantly. Be very careful not to actually boil the milk or scorch the chocolate. Remove from heat.
  2. In separate bowl, whisk the egg yolks well with the remaining 1/2 cup of sugar
  3. (optional). I used my immersion blender and mixed the chocolate milk mixture in the heavy kettle really well, to blend in the chocolate chips as smoothly as possible.
  4. Whisk a couple cupfuls of the hot milk mixture into the egg mixture, one cup at a time, to temper the eggs. Doing this keeps the eggs from curdling when they are added to the hot milk.
  5. Add the egg mixture back into the kettle, stirring constantly.
  6. Turn the burner back on and bring your future ice cream back up to an almost simmery boil. Stir constantly and watch it like a hawk! (You will be heating it up to about 180 degrees F.) When it begins to thicken, you are done. Turn the burner off and get that lovely brew cooling. You can pour it through sieve to ensure that any lumps are strained out.
  7. Chill for at least 3-4 hours.
  8. Make it into ice cream in your ice cream freezer.
  9. Enjoy with friends.

Additional Notes: If you have any experience cooking custard for pies, etc, you will find that this is essentially what you are doing when you cook up this ice cream.

Link to original recipe