>>>Do you know if it’s as rich as half-and-half?<<<
If by rich, you mean does it have as much butterfat - No...
If by rich, are you wondering about the smoothness - Just about.
What you do get is an absolutely fantastic tasting micro-homogenized, easily digested, nutrient rich smooth ice cream.
LOL I should know, I attribute about 20# gain to making 1 1/2 quarts almost every evening when we had our lactating goat - I have a German freezer charged ice cream maker that you keep in the freezer and just add ingredients and put it on the motor base - 20 minutes later it is great ice cream. I would mix it and let it run while we ate dinner and dozens of varieties of ice cream for dessert.
Oh, and it does not leave the butterfat slick on your teeth either.
What you do get is an absolutely fantastic tasting micro-homogenized, easily digested, nutrient rich smooth ice cream.
So very true.
I do know that when tested on a large and unknowing group of people, they will eat the goat milk ice cream first and leave the cow milk ice cream setting there.
We tested it at the Elks Lodge, LOL, many years ago, someone had been laughing at me and my goats, so the Chef for the planned banquet said “bring me goat milk”.
He made identical ice cream, and only he knew which was the Goat milk, it was not hard to figure out, once a couple ate out of the goat milk bowl, and talked about how good it was, it was licked clean.