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Text Box: 8 lemons 1 cup white sugar 5 eggs 2 cups goat milk Cut lemons in half lengthways. Using a small sharp knife, cut between fruit and pith (this makes it easier to remove pulp later) Juice lemons. Remove pulp from lemon shells. Set shells aside Place 1 cup of lemon juice and 1/2 cup of sugar into a

Text Box: saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup comes to boil. Reduce heat, simmer for 15 minutes or until syrup has Reduced to half.. Pour into bowl to cool. Using an electric mixer, beat eggs and remaining 1/2 cup sugar in a bowl for 4 minutes or until pale and thick. Stir in milk. Transfer to saucepan. Cook, stirring, over medium heat for 8 minutes or until custard thickens and coats the back of a metal spoon. (don’t

Text Box: allow mixture to come to boil) Remove from heat. Stir lemon syrup into custard. Pour into a 4 cup capacity airtight container. Set aside to cool. Cover and freeze for 5 to 6 hours or until almost set. Transfer to food processor. Process until smooth. Spoon into reserved lemon shells. Smooth tops. Cover with plastic wraps. Freeze for 4 hours or until firm Use a hot knife to cut shells in half. Serve

Text Box: Slowly add milk, beating constantly. Transfer to saucepan. Cook, stirring, over medium heat for 8 minutes or until custard thickens and coats back of metal spoon (don’t boil) Remove from heat Stir through coffee

Text Box: Pour into airtight container. Allow to cool. Cover. Freeze for 6 hours Process until smooth. Return to container. Freeze overnight. Serve. Hint if using ice-cream machine follow steps 1 and 2. Transfer to machine. Churn for 45-60 minutes or until thick. Serve

Text Box: 6 egg yolks 1/1/4 cups castor sugar 3 cups goat milk 1/2 cup warm strong brewed coffee. Using an electric mixer, beat egg yolks and sugar until pale and thick. (mixture forms ribbons when it drops from Beaters)

Text Box: In medium saucepan, combine cold milk and eggs. Beat well. Add sugar, cornstarch and salt.
Mix thoroughly to combine. Set over medium heat. Cook for 5-7 mins, whisking constantly, or until mixture thickens

Text Box: 2 cups cold goat milk 2 eggs 1/3 cup sugar 2 tbsp cornstarch 1/8 tsp salt 2 teaspoons butter 1-2 teaspoons vanilla

Text Box: Remove from heat. Stir in butter and vanilla. Pour into heatproof custard cups or desert bowls. Let cool. Cover with plastic wrap and refrigerate for 30mins, or until pudding consistency.