Goat Milk Gelato—Basic Base
Honey Gelato made with Farm Fresh Goat Milk & Eggs
Adapted from Great Chicago Italian Recipes
We have found the way to make ice cream with our goat milk. No cream necessary, but creamy, thick and delicious, so far we have had a simple honey-vanilla and strawberry. But I think mint, chocolate and black currant won’t be farm behind.
6 cups of whole milk or 2%
1.5 cups honey, maple syrup or sugar
12 egg yolks beaten
1 Tbls of grated orange or lemon peel
In a large saucepan combined egg yolks, 3 cups of milk and sugar. Cook and whisk over very low heat until mixture sticks to the metal utensil. Be very careful not to cook the eggs. (it takes 5-10 minutes…)
Remove from heat and gradually mix in the remaining 3 cups of milk and grated peel.
Cover and chill in the refrigerator overnight or place the saucepan in an ice bath until completely chilled.
Freeze in an ice cream maker according to manufacturers directions.
(We found about 2.5 cups of the mix fits into our basic ice cream maker, but it keeps beautifully in the fridge for a week or more and then you can freeze up another batch later.)
Other Flavors—
After the custard/gelato base has cooled, you can mix in lots of other options.
Strawberry
Mix in 3 cups pureed strawberries
Triple Chocolate Gelato
6 cups of whole milk 1,5 cups honey, maple syrup or sugar 12 egg yolks beaten
6 oz of semi-sweet chocolate 6 oz of chopped semi-sweet chocolate Cocoa powder for dusting
Prepare the above custard recipe as directed without the peel.
Before adding the remaining 3 cups of milk add 6oz of semi-sweet chocolate until melted.
Chill in the refrigerator or ice bath.
Chop up 6 more ounces of chocolate and whisk into the mixture. Freeze as directed.
Dust with cocoa powder upon serving.