Recipe:Glace a la Chevre

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This recipe is approved by RWs self-appointed culinary expert

This will be fun for the summer with your new ice cream maker!!


  • 4 egg yolks
  • 1/2 pint milk
  • 1/2 pint heavy cream
  • 4 oz sugar
  • 1 vanilla bean
  • 2 cups goat stock, reduced to 1/4 cup and chilled


  • Cream egg yolks and sugar until thick.
  • Scald milk (bring slowly up to boiling point) with split vanilla bean and seeds. Remove pod when warm.
  • Pour the hot milk into the egg yolks and sugar mix while continuously stirring.
  • Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
  • When the custard base is cold, stir in the cream and goat stock, then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.