Santa Claus brought an ice cream maker and I'm working on recipes for future goat milk surpluses.
Since I love all things intriguing and culinary surprises, here is honey lavender goat milk gelato.
2 cups goat milk
1/3 cup honey
1/4 cup sugar
1/4 cup dried lavender
7 egg yolks
In a medium-sized, heavy-bottomed saucepan, heat the milk with the honey and lavender. Bring the mixture just to a boil, making sure the honey has dissolved. Remove from heat and let the lavender steep for 3-5 minutes. (The longer it steeps-the stronger the lavender flavor.) Strain the mixture, reserve the honey milk and discard the lavender.
Meanwhile, whisk the yolks with the sugar until the mixture is pale yellow. Ladle some of the milk into the eggs whisking constantly. Repeat until half of the milk has been added to the eggs. Return the egg-milk mixture to the saucepan and cook over medium heat, whisking constantly. DO NOT BOIL. When the mixture begins to thicken and coats the back of a spoon, remove pan from heat and strain into a bowl.
Place the bowl in an ice-bath and let stand until chilled.
Freeze in an ice cream maker according to the manufacturer’s instructions.