It is hot here today - pushing 100 in the shade.
I have 2 1/2 gallons of fresh milk from my goats in the fridge along with 3 dozen fresh eggs from a friend.
The kids needed a treat and a surprise so I pulled out the old icecream churn. This is an excellent way to use up eggs and milk.
I sent my oldest daughter to the store for 3 bags of ice.
2 qts. milk
6 eggs beaten very well
2 cups sugar
1/4 cup flour
2 tsp. pure vanilla
1 pinch salt
5 qt ice cream churn
2 half gallon jars of fresh goats milk. This recipe required 1 half gallon of milk.
In a double boiler slowly begin to heat 1/2 gallon of milk. Add in the well beaten eggs. Mix the sugar, flour and salt together and slowly add a little at the time until you have stirred it all into the milk and there is no lumps.
I used the thermometer to make sure my milk was properly pasturized first.
Do not let the milk mix boil but stir and let it cook until it begins to thicken. It should coat the back of a spoon when it is ready.
Remove from heat. Add the vanilla. As the mix cools get your ice cream freezer ready.
Freeze as directed.
This churn is over 15 years old and still churning.
You can add fruit to this as well. We use peaches or bananas or strawberries or a blend of different frozen fruits. It is always good.
This is the first time we have had fresh goats milk to make icecream with. I can't even beging to tell you the incredible difference itmakes to use your vey own milk. The milk is awesome and combined with farm fresh eggs - I can't even describe with words how much better it is than commercially produced products.
It was so good we forgot to take a photo of the bowls we had after lunch.
I would also suggest serving it alongside a nice slice of the old fashion pound cake recipe posted on this forum, too. We served the ice cream on the side of a nice slice of pound cake with strawberries.
I have 2 1/2 gallons of fresh milk from my goats in the fridge along with 3 dozen fresh eggs from a friend.
The kids needed a treat and a surprise so I pulled out the old icecream churn. This is an excellent way to use up eggs and milk.
I sent my oldest daughter to the store for 3 bags of ice.
2 qts. milk
6 eggs beaten very well
2 cups sugar
1/4 cup flour
2 tsp. pure vanilla
1 pinch salt
5 qt ice cream churn
2 half gallon jars of fresh goats milk. This recipe required 1 half gallon of milk.
In a double boiler slowly begin to heat 1/2 gallon of milk. Add in the well beaten eggs. Mix the sugar, flour and salt together and slowly add a little at the time until you have stirred it all into the milk and there is no lumps.
I used the thermometer to make sure my milk was properly pasturized first.
Do not let the milk mix boil but stir and let it cook until it begins to thicken. It should coat the back of a spoon when it is ready.
Remove from heat. Add the vanilla. As the mix cools get your ice cream freezer ready.
Freeze as directed.
This churn is over 15 years old and still churning.
You can add fruit to this as well. We use peaches or bananas or strawberries or a blend of different frozen fruits. It is always good.
This is the first time we have had fresh goats milk to make icecream with. I can't even beging to tell you the incredible difference itmakes to use your vey own milk. The milk is awesome and combined with farm fresh eggs - I can't even describe with words how much better it is than commercially produced products.
It was so good we forgot to take a photo of the bowls we had after lunch.
I would also suggest serving it alongside a nice slice of the old fashion pound cake recipe posted on this forum, too. We served the ice cream on the side of a nice slice of pound cake with strawberries.
Last edited:
