Vanilla Goat Milk Ice Cream with Haskap Sauce and Motherhood’s Time Warps

If you have kids, you’ve probably become familiar with what I’ve recently coined The Cuteness Time Warp.

Goat Milk Ice Cream with Haskap Sauce |

Here’s what it looks like:

You’re getting ready for work.  You’ve got ten minutes to get out the door, one earring in your ear, oatmeal smeared all over your shoulder, a toddler still in pyjamas, fruit flies circling spilled cereal and milk on the breakfast table, a dog lounging in the zucchini patch, and a desperately-needed espresso yet to be made.  And then.  And then!  Your little kid – your energetic, mystical, often bull-headed toddler, that blonde-headed whirling dervish who reads books with fervour and loves kitties and birdies – wraps her arms all the way around your neck, weaving little fingers into nape hair with that familiar chill that runs down your spine and says “mommy mommy mommy.”  

Goat Milk Ice Cream with Haskap Sauce |

And your world just stops for a second.  All of a sudden, your ten minute deadline matters not a whit.  You’ll be a bit rushed, maybe even a bit late today, because there was nothing you needed to do more than to lean into that embrace, to pull your growing baby onto your lap and hold her tight for just a few more minutes, before daycare dropoff and its’ associated fingerpainting and biting and “sensory activities” take over from you in a way that is impossibly relieving and sad, all at the same time.

Goat Milk Ice Cream with Haskap Sauce |

I made vanilla goat milk ice cream for my little girl because she can’t have cow’s milk and I wanted her to be able to taste ice cream this summer.  It’s that momma thing again.

Note:  You can learn more about Haskapa haskap berry products here.  This is not a sponsored post:  I just love the stuff.  See my Taste of Nova Scotia blog about Haskap berries and products here.  

Vanilla Goat Milk Ice Cream with Haskap Sauce
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  1. 3 cups full fat goat milk
  2. 3/4 cup sugar
  3. 1/2 vanilla bean, split and scraped of its' seeds
  4. 6 egg yolks, beaten
  5. Haskapa haskap berry juice to drizzle over the ice cream
  1. In a saucepan over medium heat, combine goat milk, sugar and the vanilla bean. Bring just to a boil and remove from the heat.
  2. Add a very small amount of the warm milk mixture to the egg yolks, stirring constantly. Continue slowly adding and stirring until both mixtures are combined. Return to a saucepan and heat for 1 minute, stirring constantly.
  3. Discard the vanilla bean. Allow the mixture to cool in the fridge before transferring to the freezer.
  4. Serve drizzled with haskap berry juice.
Purple House Café