2 1/4 cups sugar
6 tablespoons flour
5 cups scalded Meyenberg Goat Milk
4 cups heavy cream
4 teaspoons vanilla
Dash of almond flavoring
In a saucepan, scald the 5 cups of goat milk. Add sugar and flour to scalded goat milk and 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.
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