Basic Vanilla Custard Ice Cream

Basic Vanilla Custard Ice Cream



  • 2 1/4 Cups sugar
  • 6 TBSPs flour
  • 6 Eggs
  • 5 Cups scalded Meyenberg Goat Milk
  • 4 Cups heavy cream
  • 4 tsps vanilla
  • Dash of almond flavoring


In a saucepan, scald the 5 cups of goat milk. Add sugar and flour to scaled goat milk cook over medium heat for 10 minutes until thickened, stirring constantly.

Beat 6 eggs until foamy. Gradually stir in a little of the hot mixture until well mixed. Cook on medium heat until thick. Remove from stove and chill in the refrigerator. When mixture is thoroughly chilled, add the 4 cups heavy cream, 4 tsp. vanilla, and a dash of almond flavoring. Freeze until ready to serve.