A little lighter than regular ice cream, but just as tasty and easy to make.

We came up with this recipe for a Fourth of July cookout at our friend Michelle’s house. (An incredible historic stone mansion with a famous “100 mile view” overlooking the Mohawk Valley. She presciently purchased it for next to nothing in the 1990′s. Which is why she’s one of the best realtors in the area.)

In late June/early July we’re usually drowning in strawberries, and are always looking for new ways to use them. This ice cream uses a custard base, since it’s not easy to extract cream from goat milk.  The result is a smooth, creamy, but somewhat lighter version of ice cream.

We also decided to use honey instead of sugar. Honey can often overpower flavors in a recipe, but fresh strawberries have such a floral scent, especially when cooked, that we thought the honey would blend in nicely. We also used a bit of vinegar in the strawberry sauce to substitute for lemon juice. The acidity brings out more of the sweetness in the berry.

As the custard base is made first, this ice cream could easily be made from nearly any summer fruit.

But remember, there’s a little bit of planning involved. The custard base must be chilled overnight before being churned in your ice cream maker. (We swear by our KitchenAid Ice Cream Maker Attachment.) And chances are that your ice cream maker bowl needs to be frozen overnight, too. And then there will be an additional few hours to hard freeze your mixture after churning.

But really. Strawberry Honey Goat Milk Ice Cream! Isn’t a little work and wait worth it?

Ingredients

5 C goat milk

5 egg yolks

1 qt fresh strawberries

1.25 C honey

1 t vanilla, or one vanilla bean

3/4 t vinegar (apple cider or balsamic)

First make the custard ice cream base:

Must be made the day before.

Combine goat milk, 3/4 C of the honey (reserve remaining), and vanilla in medium saucepan. (If using vanilla bean, scrape seeds from pod and add both seeds and pod to milk.) Slowly heat milk to a simmer.

While milk is heating, in separate medium bowl, whisk egg yolks and another 1/4 C of honey. (again reserving final 1/4 C) Whisk until egg yolks and honey are a bright yellow.

Once milk has reached simmer, turn off heat. Allow to cool slightly below simmering. (Remove the vanilla bean if using.) Pour about 3 C in a slow drizzle into egg yolks/honey, whisking as pouring. It’s important to raise the temperature of the egg yolks very slowly. Once incorporated, pour that egg yolk/milk mixture back into the remaining milk in the saucepan, again whisking continually.

Reheat milk, yolk mixture to approx 150 F. No hotter than 160 F. Yolks will curdle at a temperature between 150-170 F. Custard will slightly thicken as it heats.

You may strain the custard mixture for a smoother texture if desired. Put custard mixture in refrigerator overnight.

Strawberry sauce for swirling in:

Also make the day before.

Rinse and hull 1 Q of fresh strawberries. Slice any larger ones in half. Add strawberries, vinegar, and remaining 1/4 C honey to medium saucepan. Over medium low heat, smash strawberries slightly with the back of a wooden spoon juice is released. Cook until strawberries are just soft, but still hold their shape.

Remove strawberry pieces with slotted spoon. Place in bowl. Turn heat up, and reduce strawberry juice, honey, and vinegar mixture by approximately 1/2. (If strawberry pieces are still releasing juice in their bowl, add that to sauce as it’s reducing.)

Return strawberry pieces to reduced sauce, place in refrigerator overnight.

Following day:

Make custard base in your ice cream machine according to manufacturer’s directions. (Do not add strawberries in at the beginning.) Once custard base it’s finished, keep maching running. Pour in the strawberries and reduced sauce while machine is making it’s final turns. Do not over blend. Try to achieve a swirl effect.

Many people are disappointed that the ice cream coming from their machines is not solid as soon as it’s finished stirring. But the final ice cream mixture should look more like a heavy milkshake. Then it can be packed into a suitable, tightly covered container and placed in freezer to harden.

Comments23

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  • By: Kay

    I’m looking forward to trying this I’m always looking for goat versions seeing as i have family that are allergic to cows milk and i can only handle it in small amounts.

  • By: kyra

    is this recipe quantity for a 1 qt or 2 qt maker? i have a 2 qt hand churner and want to make the max it can hold…

  • By: Diane Lowery

    We raise Nigerian Dwarf dairy goats and are always on the hunt for recipes that call for goat milk. We made this last night, substituting Latte Vino for the balsamic vinegar and additional honey in the reduction. Latte Vino is an all-natural fruit-forward wine syrup made by my sister-in-law, Delores Lowery, at D'vino Gourmet in Mexico Beach, FL. The result: phenomenal!

  • By: Deborah

    Yummm! I can't wait until strawberry/fresh fruit season. I am allergic to cows milk and the store bought soy, rice, etc. ice cream alternatives are blah. Thank you for a fresh and easy alternative!

  • By: Valerie

    Will this recipe fit in my 1 1/2 qt ice cream freezer? It sounds so delish! We love you guys out here in hot Las Vegas!!

  • By: margie

    This sounds great and I am getting local goat milk from a nearby farmer in the morning. I will make the custard to refrigerate tomorrow night. I want to make a blueberry ice cream so I assume I can just substitute the berry. I might stick with a lemon instead of the vinegar for blueberries…any thoughts on that? Thanks for this recipe!

  • By: Tracy W

    Mmmm sounds really good! I'll definitely be trying this one! I love, love, love fresh goats milk! What could be better than adding fresh fruit and honey! Since peaches are at their peak here in SC, I think I'll give that one a whirl too! (SC farmers markets are pure heaven so I'm sure I can find various ways to personalize this recipe!) Thanks so much for sharing!

  • By: Cathy Collomy

    I have a few bee hive's as a hobby, and am always looking for new recipes! My whole wheat honey oat bread with smoked turkey is my favorite, but ice cream sure sounds good!! I pick lot's of wild strawberry's from my property and think it would be soooo good with them!!!(((HUGS))) Cathy C. & family

  • By: mary cottenier

    cant wait to try this ice cream have to save some goats milk out for this!!we raise goats too!! in Virgina if your ever this way stop in :)

    cant wait to read also the new book!! mary

  • By: Holly Stuckey

    Oh,boys. This recipe sounds so good.Are you sure you can't sell it online like your soap?

  • By: Gregory

    Terry,

    Believe it or not I can find Goat's milk at my local Wal-Mart! Canned is in the baking section and fresh is in the milk department. My town has only about 2,000 people so it should be at most Wal-Marts. Hope this helps!

    Gregory

  • By: Terry Corigliano

    I will have drive aways to get goat milk, but I am going to make this ice cream. I am making cucumber cocktails this afternoon, Thanks for all your recipes.

  • By: c.gerez

    add a little fresh goat cheese to the custard base — really makes it creamy!!

  • By: alexis

    this sounds like the perfect treat for my next iced tea party in the garden. have you ever made goat's milk ice cream with melon?

    p.s. excited to learn a bit more about honey at your "secret of nyc bees" event. thrilled to add some local honey to my tea collection.

  • By: Ashley J

    Wow, you guys really knocked it out of the park with this one! I can't wait to try it. Nice work, Beekman Boys! :)

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