Chris and Susan Pond have generously provided a wonderful goats milk maple nut ice cream recipe to share with you.
3 cups fresh, whole goat milk 1 quart half & half (regular dairy)
1 pint whipping cream (regular dairy) 2 cups real maple syrup (NO sugar needed)
½ tsp salt 1 tsp vanilla
½ cup chopped walnuts or pecans 1 fresh egg (omit if purchased from store)
Combine all ingredients except for nuts, and beat with hand or electric mixer until well blended. Stir in nuts. Refrigerate for at least 30 minutes. Then freeze according to individual ice cream freezer directions. Makes 5 quarts ice cream.
Note: You may substitute fresh goat milk for all the dairy products. However, due to butterfat content variations in different breeds, the richness of the ice cream will vary. Likewise, you may use all cow milk products, if goat milk is not available.
Even people who “hate” goat milk, love this ice cream. They even love it after I tell them it’s made with goat milk!
-Susan Spicer Pond-
Pictured is the goat that provides the Ponds their fresh milk.