Go Back

Chocolate Goat's Milk Ice Cream

Recipe for Chocolate Goat's Milk Ice Cream
Prep Time30 mins
Cook Time40 mins
Freeze4 hrs
Total Time5 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, ice cream
Servings: 8 Servings


  • 3 cups goat's milk*
  • 1 cup heavy cream
  • 3.5 oz good quality dark chocolate chopped
  • 5 each egg yolks
  • 3/4 cup sugar split, 1/4 c. and 1/2 c.
  • 1 tsp. vanilla extract


  • Put the goat's milk, heavy cream, 1/4 cup of the sugar, and the chopped chocolate into a heavy-bottomed pot. Bring to a simmer, whisking the chocolate so that it melts and incorporates into the milk. Turn off the heat.
  • In a medium-sized bowl, whisk together the egg yolks and 1/2 cup of sugar. Whisk a cup of the hot milk mixture into the egg yolks and sugar. This will temper the eggs and help prevent them from curdling (turning into scrambled eggs) in the hot milk. Whisk in another cup and then pour that mixture back into the pot with the remainder of the milk mixture.
  • Turn the heat back on medium-low and cook, stirring, until the mixture begins to thicken. Remove from heat and strain through a fine-mesh strainer into a bowl. Whisk in the vanilla.
    cooking the ice cream base
  • Cool thoroughly in the refrigerator, stirring occasionally until cold. This can be done the day before you want to make ice cream to ensure the mixture is ice cold before going into the ice cream machine.
  • Freeze according to your ice cream machine's directions.


*I used pasteurized goat's milk which is why I think the flavor was so mild.