Photograph: Stephanie Gussin

When faced with a surfeit of milk from her herd of young goats, Elly Hushour of Patches of Star Dairy pulled off the equivalent of turning lemons into lemonade. To her steady supply of goat’s-milk cheeses (chèvre, queso blanco), she has introduced a frozen goat’s-milk dessert (goat cream? ice goat?), now available throughout the week at her modest Union Square Greenmarket stand. Hushour began offering her ice milk, which falls midway on the flavor continuum between frozen yogurt and premium ice cream, just a few short weeks ago. And she did so quietly: The only hint of its availability is a handmade sign tacked to one of her market stand’s poles. Hushour mixes the custard base on her Nazareth, Pennsylvania, farm and hauls it over to the Bethlehem Dairy, an old-fashioned ice-cream shop with an 80-year scoopster history, for churning, freezing and packaging. We appreciate goat milk for its clean taste and the health benefits that come with its relatively low lactose content. Although this frozen treat isn’t as creamy as full-fat cow’s-milk ice cream, it comes mighty close. We liked the bing cherry flavor,for the pink streaks amid the vanilla-seed-flecked base and the plump cherries buried within. Hushour also makes vanilla, cookies and cream, and bittersweet-chocolate chip, the latter being her most popular flavor thus far. Those are goats worth getting. $6/pint at the Patches of Star Dairy stand at the Union Square Greenmarket, Monday, Wednesday, Friday and Saturday.