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
makes 1 quart
egg yolks (organic & free range if possible)
(whole) goat's milk
soft goat cheese (fresh)
basket strawberries (sliced in thirds)
In This Recipe
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.