I saw on this site, that they had ontario sheep milk icecream..

So I went hunting for recipes and found everything from cooked recipes to raw milk recipes and everything inbetween.. wow, who knew that there was so MANY ways to make a icecream..

So after reading a number of recipes, I decided to go back to basic’s and start with the most simple recipe I could find and then work my way up in the fancy scale..

Then I hit the jackpot and found this wonderful UK site that makes Sheep Milk Icecream..

MAKING ICE CREAM WITH SHEEP’S MILK

Using sheep’s milk has enabled us to develop a unique style of ice cream-making. The richness of the milk and the small-size of the fat globules enable us to make ice cream out of the full-fat milk without the addition of further fats in the form of cream, butter or eggs. The resulting ice cream has a smooth, creamy texture but contains less than 7% fat. This compares with about 12% fat in conventionally-made cow’s milk ice creams. The low level of fat also gives it a deliciously clean and fresh taste in the mouth.

And thought, ok, if they can make it using fresh whole milk and drop all the extra’s that the recipes were calling for because of the kind of milk being used.. then so can I..

I took my 2 pints of fresh chilled day old sheep milk, so rich that it has a spoonable layer of cream on top and mixed it with a scant half cup of sugar and whipped it and put it into the freezer, taking it out and beating it as it began to freezer up on the edges till I was able to get a smooth freeze on it, and some amazing Icecream is the result!!!