Okay, it's been awhile. It's not that I haven't been cooking, it's just that all I want to make is mint chip ice cream. That's not very exciting for all of you readers, but it is very exciting for me.
To give you something to chew on, I decided to take a very brief break from mintiness this week and instead make this Honey Vanilla Goat's Milk Ice Cream. Why goat's milk? Mostly, I was just curious. And the answer is that it really doesn't taste any different from cow's milk, especially when made into an ice cream. Actually this is more like a gelato because it is only milk, no cream. And the choice of honey was simply due to a lovely gift of some wonderful Blueberry Blossom Honey from Red Bee Artisanal Honeys, who came and did a truly fascinating honey tasting with us the other day.
How to describe the result? I know it doesn't look exciting, but it was fairly exciting nonetheless. It was a little less creamy than a full on ice cream, as expected, but the texture was still very lovely. And the flavor of wonderful honey with vanilla bean was, to put it simply, Honeycomb Cereal-esque. Sort of like how you might expect Honeycomb Cereal Ice Cream to taste in the best way you could imagine. I hope that reads as a big positive, because I do love Honeycomb Cereal. Recipe after the jump:
HONEY-VANILLA GOAT'S MILK ICE CREAM
3 cups goat milk
1/2 cup honey
1 vanilla bean
4 egg yolks
Pour the milk into a medium saucepan and set over medium heat. Scrape the seeds out of a vanilla bean and add the seeds and pod to the milk. Heat until steaming, being careful not to boil or scorch. Add the honey and stir well to dissolve. Remove the vanilla pod and discard. Whisk the egg yolks. Slowly add a ladleful of the hot milk to the egg yolks, whisking briskly to avoid scrambling the eggs. Return the egg/milk mixture to the pot of milk. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of the spoon. Strain the custard into a bowl over an ice bath and stir to cool down. Transfer to the fridge and allow to chill thoroughly for at least 6 hours or preferably overnight. Freeze in an ice cream maker according to manufacturer directions.