Author Notes: This is a recipe I created last summer after experimenting with our new ice cream maker. The goat cheese and milk give the gelato a slightly tangy creamy taste that is very refreshing. You could substitute any berry for the strawberries and it would be delicious. —coffeefoodwrite
Serves: makes 1 quart
egg yolks (organic & free range if possible)
cup honey (Acacia)
cups (whole) goat's milk
ounces soft goat cheese (fresh)
teaspoon vanilla extract
basket strawberries (sliced in thirds)
- In a stand mixer with the whisk attachment or in a medium blow using a hand-held mixer, beat the egg yolks and honey together until pale yellow and satiny, about 2 minutes. Set aside.
- In a large saucepan, mix the milk and goat cheese together over medium heat, stirring constantly, just until hot (be careful not to boil). Slowly pour one-half cup of the warm milk mixture into the egg mixture, whisking constantly. Whisk in an additional one-half c up of the milk mixture to fully temper the yolks. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon, about 5 minutes.
- Pour the mixture into a medium bowl set over an ice bath. Allow the mixture to chill completely, 10 to 15 minutes. Stir in the vanilla.
- Freeze in an ice cream maker according to manufacturer’s directions 25 minutes. Add sliced strawberries and continue to freeze in ice cream maker an additional 5 to 10 minutes. Spread the gelato evenly into a container with a lid; cover the surface with plastic warp and then cover with the lid. Freeze it until completely set, at least 5 hours, preferable overnight.
- This recipe was entered in the contest for Your Best Strawberries