MMMMM----- Recipe via Meal-Master (tm) v8.06

      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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