Recipes Goat's Milk and Brown Sugar Ice Cream Be the first to rate & review! Plus: More Dessert Recipes and Tips By Elizabeth Falkner Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: MAKES ABOUT 1 1/2 QUARTS Ingredients 2 cups goat's milk 2 cups heavy cream 8 large egg yolks 1 1/3 cups dark brown sugar Pinch of salt Splash of rum Directions In a medium saucepan, bring the goat's milk and cream just to a boil; remove from the heat. Meanwhile, in a medium stainless-steel bowl, whisk the egg yolks with the brown sugar. Very gradually whisk in 1/2 cup of the hot milk and cream, then gradually whisk in the rest. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens, about 10 minutes. Remove from the heat and stir in the salt and rum. Strain the custard into a large stainless-steel bowl set in an ice-water bath and stir occasionally until thoroughly chilled. Working in 2 batches, freeze the custard in an ice cream maker according to the manufacturer's instructions. Freeze the ice cream in airtight containers for up to 1 day. Serve With Hazelnut Meringue Ice Cream Sandwiches. Rate it Print