Chocolate Chocolate Chunk Goat’s Milk Ice Cream
Like most people who are lactose intolerant, my sensitivity to cow’s milk varies from week to week. In general, I can eat most dairy products. Some things that I can’t even come close to are young cheeses like brie and mozzarella, cream cheese, and ice cream.
As someone who grew up loving ice cream, it’s the one thing I miss most about being lactose intolerant. Since getting my ice cream maker attachment for Christmas, I have been really excited about trying out alternative milks for making ice cream.
Since I can eat goat and sheep’s milk products, I knew I wanted to try to get my hands on some goat or sheep milk to make ice cream at some point. Imagine my surprise when Hubby brought home a carton of goat milk from the store one day. It turns out the grocery store near us here in Ohio carries goat milk right next to the refrigerated soy milk. Sometimes Ohio amazes me.
I instantly started searching for an ice cream recipe to use my goat milk in. Obviously, I gravitated towards chocolate recipes. I used high quality chocolate/cocoa (Scharffen Berger) like I always do in my ice cream recipes. I decided to chop up some bittersweet chocolate to throw in to the ice cream during the last few minutes of churning. This boosted the chocolate flavor and gave the ice cream a nice crunchy texture.
We both loved this ice cream. If you’re not used to the flavor of goat milk, I would definitely recommend starting with a chocolate ice cream. The milk does have a unique flavor that I refer to as “goaty” as if that means anything… I think the goaty flavor would be even more prominent in a vanilla ice cream that I could barely taste it in this chocolate ice cream.
The goat milk ice cream was not as creamy as the other chocolate coconut milk based ice cream recipes that I made, but we both really enjoyed it. I am looking forward to continuing my quest to try alternate milks for future ice cream recipes.
One Year Ago: Blueberry Basil Goat Cheesecake Bars
Two Years Ago: Chocolate-Chocolate-Chocolate-Chocolate-Chocolate Cupcakes (aka, Quintuple Chocolate Cupcakes)
Three Years Ago: Homemade Coleslaw
Four Years Ago: Goat Cheese and Roasted Red Pepper Toasts
Chocolate Chocolate Chunk Goat's Milk Ice Cream
Ingredients:
3 cups goat’s milk
1 cup evaporated goat milk
3.5 oz good quality dark chocolate, chopped
5 egg yolks
3/4 cup sugar (divided, 1/4 c. and 1/2 c.)
1 tsp vanilla
5-6 oz good quality dark chocolate, chopped into chunks
Directions:
Put the goat’s milk, evaporated goat milk, 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 though a fine mesh strainer into a bowl. Whisk in the vanilla.
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, adding the chocolate chunks during the last 2 minutes of processing.
Recipe adapted from Former Chef
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!
beantownbaker — June 19th, 2013 @ 10:23 am
Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.
Looks incredible, I need to find a local goat milk supplier…
beantownbaker — June 19th, 2013 @ 10:24 am
Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.
This looks amazing and I love that you used goat milk..so interesting!
i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).
beantownbaker — June 20th, 2013 @ 6:58 am
Going dairy free isn’t too bad honestly.
Oh wow, bathing in goats milk sounds so luxurious!
Oh wow, this looks so perfect! I’d love to try this soon
Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!
beantownbaker — June 24th, 2013 @ 8:24 pm
You should definitely try it!
Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer
beantownbaker — June 24th, 2013 @ 8:23 pm
Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.
Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!
In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!
beantownbaker — July 22nd, 2013 @ 1:14 pm
Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.
Hello,
I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
Reply back asap
Thanks
beantownbaker — September 4th, 2013 @ 9:27 am
I don’t sell anything.
My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.
beantownbaker — September 25th, 2013 @ 4:15 pm
Fresh goat milk is not something I have tried. I would love to get my hands on some though!
I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.
beantownbaker — January 2nd, 2014 @ 1:36 pm
I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.
GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.