I have fresh Goat's Milk that I have not skimmed any cream from & it seems no matter what recipe I've used it seems to firm up okay & all, but it ends up being a "Ice Milk" Ice Cream.? I've even used MissPrissy's Ice Cream Recipe: https://www.backyardchickens.com/forum/viewtopic.php?id=12972 & it still turned out like an ice milk ice cream. I mean it seems like regular ice cream, but this & other recipes I've tried always seem to be like ice cream but with a hard slushy 'ice' flavor.......like Ice Milk.
I've even waited a few days to make sure it was 'set' hard in the freezer, nothing changed.
My freezer freezes fine, & I like Ice Milk ice cream, but I want an end product to be ice cream, or gelato when I'm done.
I heat it in a double boiler, should I be just using a reg pan on the stove? I was afraid it'd scorch & possibly affect the taste.? I make sure it coats the back of a spoon to be thickly cooked. Is there a degree of thickness even on the back of the spoon I should be looking for? Like is it supposed to be so thick that it's like honey on the spoon? & barely drip or run off? I was under the understanding that coating the spoon meant it for it to be thick enough to leave a coating on the back of the spoon, am I wrong?
I know Gelato recipes use just whole milk (some even with 2% or 1% cows milk) & even with that recipe I ended up with an icemilk-ish end product.
ANY Help would be appreciated.
Especially from anyone who used this exact recipe & had a better result.


I heat it in a double boiler, should I be just using a reg pan on the stove? I was afraid it'd scorch & possibly affect the taste.? I make sure it coats the back of a spoon to be thickly cooked. Is there a degree of thickness even on the back of the spoon I should be looking for? Like is it supposed to be so thick that it's like honey on the spoon? & barely drip or run off? I was under the understanding that coating the spoon meant it for it to be thick enough to leave a coating on the back of the spoon, am I wrong?
I know Gelato recipes use just whole milk (some even with 2% or 1% cows milk) & even with that recipe I ended up with an icemilk-ish end product.

ANY Help would be appreciated.

