As some may know, we wrote the first-ever, North American book completely about goat: meat, milk, and cheese. We came to love the savory flavors, the more intense palette that goat afforded.
So. Gelato. Yep. It was on the podcast. Of course, you probably guessed that. If you haven't heard about the recipe, check out the media player at the top of the main recipe page. Or click this link to hear the podcast on iTunes. Or this one to hear it on stitcher, a radio aggregator. Or click the link at the bottom of this page.
HONEY GOAT MILK GELATO
Makes about 1 quart
Note: We wanted this gelato to have a big hit of the characteristic flavors of goat milk. As such, there's nothing cow about it--which means it's a tad icier than you may expect. And we kept the sweetener intentionally low to make this thing spark with that goat flavor. For the best texture, pack it into a container when done, freeze it for a few hours, then let it sit out on the counter to soften a bit. That said, if you want a creamier gelato or if this is your first time working with goat milk, we recommend you reduce the goat milk here to 2 1/2 cups, add 1/2 cup heavy cream, and increase the honey to 1/2 cup for a more standard finish.
- 3 cups goat milk
- 1 tablespoon goat butter (or unsalted cow butter, if you must)
- 1 vanilla bean
- 7 large egg yolks, at room temperature
- 5 tablespoons honey
- 1/4 teaspoon salt
1. Heat the goat milk, butter, and vanilla bean in a medium saucepan over medium heat until bubbles fizz around its interior perimeter. Cover and set aside off the heat for 1 hour.
2. Fish out the vanilla bean, split it in half lengthwise, scrape out the seeds, and return these to the saucepan. Set it over very low heat just to keep warm. Do not simmer.
3. Beat the egg yolks, honey, and salt in a large bowl with an electric mixer at medium speed until wide ribbons fall off the turned-off beaters, about 8 minutes.
4. Beat about half the warm goat milk mixture into the egg mixture until smooth, then beat this combined mixture into the remaining goat milk mixture in the saucepan. Set over medium-low heat and cook, stirring constantly, until the consistency of melted ice cream, until the mixture can thickly coat the back of a wooden spoon, until its temperature reaches 168F (using an instant-read meat thermomenter), about 5 minutes.
6. Strain into a bowl, cover, and chill in the fridge for at least 4 hours or up to 2 or 3 days.
7. Prepare an ice cream machine. Stir the custard one more time. Freeze in the machine according to the manufacturer's instructions.