Saturday, March 14, 2009

Gingerbread Goat Milk Ice Cream Recipe

I am making this tomorrow:


5 cups raw goat milk
1 egg
1 1/2 cups organic cane sugar (dark brown sugar is a nice change)
1/4 cup Gingerbread syrup (Monin is the best)
1/4 cup crystalized ginger
1/8 tsp sea salt

To really kick it up a notch add broken gingersnaps...mmm!

Mix well and place in ice cream freezer according to the manufacturer's directions.

Peak flavor occurs at 24 hours.


  1. This looks so good! The trouble I've had in making goat milk ice cream is that it ends up more like ice milk (not cream) - on the icy side. My recipe is: goat milk, dates, egg yolks, arrowroot and vanilla (for basic vanilla). Any advice for me? So you end up with creamy ice cream? Thanks!