Raw Goat's Milk Ice Cream

we ended up with some amazing ice cream the other night! i know goat's milk to a lot of people does not sound amazing, but our source is exceptional! we stopped at the grocery store earlier that evening to pick up a couple things (walked out $83 poorer, of course) and were sooo tempted as we walked by the ice cream case, as we had just run out the day before. we always mean to make our own, but most times we break down and just buy it. i think there is no perfect ice cream to buy, at least at the stores we shop at. one ice cream is organic, but adds fillers, another is wonderful and has no filler whatsoever, but the milk is conventional. the goat milk ice cream you can buy costs about $7 a pint! so, we gathered our will power and walked by without the goods, telling ourselves, we will make some ice cream with our goat milk!

and we did!! and it is AMAZING!

this is an improvised recipe, made delicious by two things in particular:
1) we added some goat cheese we had had in the fridge because we had no cream. goat cream is really really hard to come by, we learned from our supplier of raw goat's milk, "hunt family farm", mostly because goat milk doesn't separate like cow's milk.
2) it was inspired by the flavor, "rosemary pinenut praline" at "ici" in berkeley. the owner was a pastry chef at alice water's restaurant, "chez panisse", so her ice cream is out of this world, of course.

what we ended up with was "cheesy rosemary almond"... here it is, enjoy!

-3/4 c goat cheese (the chevre kind)
-2/3 c sweetener (maple syrup, sorghum syrup, turbinado sugar, etc... for my sake, please steer clear of agave...it really is no different than high fructose corn syrup, made from the starchy root of the plant (not the nectar) and chemically processed to death)
-2 fresh eggs

*blend these until frothy

-add raw goat's milk to make a total of 1 quart
-1 tsp vanilla
-1 tsp finely minced fresh rosemary
-1/4 c roasted, salted almonds

*gently pulse in the blender until it is mixed (it's important to be gentle with the raw milk, to keep its integrity)

chill for a bit, then put it in whatever ice cream maker you have, and you have some lovely tasting cool, creamy, sweet and salty raw ice cream!