Ambrosia Ice Cream

Ambrosia Ice Cream

Posted January 9, 2013 by admin


  • 2 and 2/3 Cups MEYENBERG Ultra-Pasteurized Goat Milk (in cartons)*
  • 2 full-length vanilla beans split lengthwise
  • 3 egg yolks**
  • ¾ cups sugar


In a medium saucepan stir milk over low heat. Add vanilla beans. Remove from heat just as mixture starts to boil. Remove vanilla beans with slotted spoon or by straining liquid through a sieve into another bowl. Set this aside.

Beat the egg yolks and sugar together until light, approximately 2 minutes. Gradually add the warm milk mixture. Mix well until sugar has dissolved. Place this in refrigerator to cool completely before putting it into the ice cream maker. Pour ice cream mixture into removable container from Cuisinart ice cream maker and set timer for 20 minutes.

This makes about 1 and ½ quarts of delicious ice cream.

*Since the cream settles to the bottom of the milk carton it is necessary to pour out all the milk in the carton into a large bowl and then take a spatula and scrape out all the cream into the milk in the bowl. Then take a whisk and thoroughly mix the cream into the milk. This is the milk you will use for the ice cream.

**Since some members of our family are allergic to eggs we sometimes make the ice cream without eggs and we use Ener-G Replacer instead. Just substitute 2 tablespoons of water and 1 and ½ teaspoons of Egg Replacer for each egg yolk. You mix the water and Egg Replacer together first before adding it to the recipe. The flavor of the ice cream is a little different when the Egg Replacer is used but it is still excellent and far superior to soy and rice ice creams.

whole milk
cheddar cheese