Cherry & Walnut Goat Milk Ice Cream

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

Cherry & Walnut Goat Milk Ice Cream Recipe

Prep time: 4 hours  | Cook time:20 mins | Total time: 4 hours 20 mins

Ingredients: 

• 3 cups goat's milk
• ⅓ cup plus 2 tbsp honey
• 2 egg yolks
• 1 pint of cream
• ½ tbsp whiskey
• ¾ cup chopped walnuts
• 1 tbsp honey
• ½ cup cherries, cut in half and pitted

Instructions:

1. 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
2. Lightly beat egg yolks in a medium bowl. Slowly mix in about a ½ 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
3. Remove from heat, strain and let it cool. Once it's cool, refrigerate for at least 4 hours or overnight.
4. Add cream and whiskey to the cold mixture and pour into the ice cream maker. Churn according to manufacturer's directions
5. 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
6. Once the ice cream is ready, fold in caramelized walnuts and cherries

Enjoy your meal!