This is an adaptation of Jeni Britton Bauer's recipe for The Milkiest Chocolate Ice Cream in the World. Without a doubt, this is the creamiest and smoothest ice cream I’ve ever eaten, thanks to Jeni's technique and the addition of goat's milk. The goat's milk's smaller fat molecules are more evenly distributed, leading to the creaminess and smoothness. Even without eggs, it still has the richness of custard-style ice cream.

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