I tried goat's milk ice cream for the first time at a restaurant and really enjoyed it. It was from Laloo's based in Sonoma, CA (see link). Our table declared it as decidedly "goaty". I don't even know the exact words to describe it...a little musty, a little sour, clean finish, refreshing. Very pure goat milk flavor...no vanilla or lots of eggs to obscure. Color was crisp white.
I think this would go great w/ a tarte tatin or stewed cranberries and now want to try making goat's milk ice cream at home. I plan on buying the pasteurized goat's milk from Trader Joe's, but am a little stymied about how to proceed. I don't know the exact fat content in TJ's goat's milk, but I want to enrichen it w/ egg yolk w/o obscuring the goat milk flavor. I also wonder if I should add some heavy cream...
Have any of you ice cream making hounds tried using goat's milk in your home creations? Please share your experience and any tips. Thanks!
BTW, the below photo is of Forrest (named after Forrest Gump by a previous owner) who is one of my in-laws' two hillside goats. Unfortunately, he doesn't provide any milk!