goat milk ice cream

I'm also looking into home made goat milk ice cream - we've had an ice cream maker sitting in our kitchen for almost 10 years now - but are having trouble with the ice cream recipes. For instance, what to do about half and half and whipping cream if it is not available in goat milk and one can not use the readily available cow's milk over the counter versions?

Making a substitute for half and half is as simple as mixing two everyday ingredients. Replace one cup of half and half with 1 tablespoon melted butter, plus enough milk to equal a cup. From Frugal Living at About.com

A substitute for heavy whipping cream can be 1/3 cup butter plus 3/4 cup of milk for 1 cup of cream, in baking or cooking. From WikiAnswers, though I am not sure if cow dairy butter can easily be substituted with plant based margarine (but we'll find out!).

The recipe I'm going to try:
Vanilla Ice Cream (2 qt)
2 cups (goat) milk
1 cup (cane) sugar
dash of salt
1 tsp vanilla extract

plus
1 cup half and half (substitute)
1 cup whipping cream (substitute)
or
ca. 1 3/4 cup goat milk and 1/3 plus a table spoon of butter
though I'm contemplating substituting the cream with chevre, it seems much closer in texture and requires less butter.

Scald the milk until bubbles form around the edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in (half and half and whipping cream) butter and vanilla. Cover and refrigerate for 30 minutes. Freeze as directed.

5 cups of crushed ice plus 1 cup of rock salt or
5 trays of ice cubes and 2 cups of iodized table salt and 2 cups of water

depending on texture desired freezing is from 20 to 40 minutes.

Hope this will work!