Despite the
brilliant flash of inspiration that comes over you when you realize that goat's milk is a clever around
dairy allergies:
DO NOT TAKE IT AS A CURE-ALL.
My father, you see, has been unable to drink the true cow stuff for nigh onto ten years. So, being the thoughtful person I am, I whipped up a recipe of homemade ice cream using pure goat's milk as the dairy base. The fat content matched perfectly, and a full batch of the creamy stuff soon ensued. Spoons were issued to all, and I sat back to bask in my own brilliance.
Flash to thirty seconds later, and half a dozen people retching on what can only be described as the most foul-tasting stuff to ever grace these taste buds. Goat's milk, for the uninitiated, has a certain... tang to it, best seen by finding some good goat cheese. While this is a delightful accostment to the senses as a cheese, it fails to pass the test as a dessert item. Picture adding sour cream to your favorite Breyer's half-gallon, and leaving it in the sun for a day or so. This is the horror of goat milk ice cream.
Shudder.