Tuesday Treat - Goat's Milk "Spice" Cream

Heh.
A little play on words there. I love to make goat's milk ice cream and I wanted to try something new so I added a bunch of spices to the milk and I found I had created a delicious flavored ice cream.  I do need to note that the measurements included in this post are for the attachment for my KitchenAid Ice Cream Maker. It makes a quart of ice cream.

I start with slightly more than a quart of goat's milk; maybe a quart and a cup.
I measure about half into my pot and add the spices:

a star anise
a cinnamon stick
1 tsp whole cloves
1/2 tsp whole allspice

I also include a vanilla bean that has been split and scraped and a pinch of salt.

I heat this just until the bubbles start to form at the sides and then let it cool 'til it's just warm

While the milk mixture is cooling I take 6 duck eggs yolks (the recipe calls for 8 chicken eggs but the duck egg yolks are larger) and mix them with 1 cup of brown sugar.

After the milk has cooled I strain it into a cup

Then slowly add it to eggs to temper them so they don't curdle.
After all the warm milk has been added to the eggs I pour the mixture through the strainer and back into my pot.

I add about 1/4 to 1/2 tsp freshly grated nutmeg.

Set the heat heat to medium and stir constantly - this is IMPORTANT.  I wait until the mixture turns thick. It seems to happen almost on a turn of my spatula. You have to watch for it. When you can run your finger down the spatula or spoon and the custard does not come back together it is ready.

Remove it from the heat and strain it into the remaining milk. I know, a lot of straining but it is worth it in the end.

Add 1 cup of cream. Goat's milk alone will make a very hard ice cream. The addition of just a bit of cow's milk cream makes it easier to dish out and just a bit, well creamier.

Then it must sit overnight to get cold.

Then I break out the attachment for my KitchenAid which is always at hand in the deep freezer. I never know when I might want to make ice cream or sorbet, right? heh

The custard base goes in and the machine does all the hard work. My kind of machine.

When it is done some poor soul will have to lick the beater. What a darn shame.

Into a container to freeze. It takes about 6 hours in a deep freezer.

I served it this time with some of my goat's milk caramel sauce.

Mmmmmmmmmmmmmmmm.