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Title: Goat's Milk Ice Cream
Categories: Icecream, Indian
Yield: 1 Batch

2 c Heavy cream
4 c Goat's milk
10 oz Sugar
10 oz Egg yolk
3 ts Rosewater
1 ts Pure almond extract
8 oz Shelled pistachios; rubbed
-to remove skins
4 oz Almonds; lightly toasted and
-slightly broken

Bring the cream and goat's milk to a simmer.

Whisk sugar into the yolks, and temper the 2 mixtures together away
from the heat.

Return the mixture to the stove and cook until it thickens slightly
and coats the back of a spoon. Blend in rosewater and almond extract.

Strain through a fine sieve and then cool it in a water bath.

Refrigerate the mixture overnight and freeze in an ice cream machine,
according to the manufacturer's instructions. When mixture is
thickened but not solidly frozen, blend in pistachios and almonds.
Continue freezing until firm. Pack into storage container and allow
to mellow in freezer several hours or overnight.

Recipe by Wayne Boatwright

Recipe FROM: <https://web.archive.org/web/20170328103629/
http://recfoodcooking.org/sigs/Wayne Boatwright/
Indian Goat's Milk Ice Cream.html>

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