The slight tang from the goat’s milk give this Cherry & Walnut Ice Cream a delicious unique flavor
Things I’ve learned about the art of making homemade ice cream:
– The process can be as unpredictable as life itself: the moment you think you have it all figure it out, it will throw you a curve ball that will make you rethink the whole thing all over again.
– Not all milks are created equal. Dairy or nut based, each one has its own unique makeup and chemistry, and will behave in a completely different way. So the “one recipe fits all” deal, won’t work here.
– Not all kitchens are created equal. This one may sound strange, but believe me, it’s true. I don’t know if it has to do with the temperature, or it’s simply the kitchen’s karma. All I know is, different kitchens, different results.
.- When making ice cream, time is of the essence. How fast you can work will basically determine whether you end up with a soft, creamy consistency or a soupy mess.
– Small batches, small batches, small batches. Once again, creamy vs soupy.
– Accept the fact that no matter what you do, or how meticulously you follow a recipe, the final product will never be exactly like store bought ice cream. It just won’t. And that’s totally ok.
I pretty much broke all those rules when we first attempted this Cherry & Walnut Goat’s Milk Ice Cream recipe. But I guess that’s why we’re here, right? So YOU can learn from OUR mistakes 🙂
Creamy and slightly tangy, this decadent ice cream is definitely unique
- 3 cups goat’s milk
- 1/3 cup plus 2 tbsp honey
- 2 egg yolks
- 1 pint of cream
- 1/2 tbsp whiskey
- 3/4 cup chopped walnuts
- 1 tbsp honey
- 1/2 cup cherries, cut in half and pitted
- Combine goat’s milk and honey in a medium sauce pan and bring to a simmer (this should take about 12 to 15 minutes), stirring often
- Lightly beat egg yolks in a medium bowl. Slowly mix in about a 1/2 cup of the hot milk, to temper the yolks . Pour the egg and milk mixture on the sauce pan and continue cooking over medium-low heat for another 5 minutes, stirring constantly until it thickens slightly
- Remove from heat, strain and let it cool. Once it’s cool, refrigerate for at least 4 hours or overnight.
- Add cream and whiskey to the cold mixture and pour into the ice cream maker. Churn according to manufacturer’s directions
- While the ice cream is churning, prepare the caramelized walnuts. Combine walnuts and 1 tbsp honey in a non stick skillet. Cook over medium heat for about 4 minutes, stirring often. Set aside to cool
- Once the ice cream is ready, fold in caramelized walnuts and cherries