Goats Milk Rhubarb Ice Cream

[kirra]

Goats Milk Rhubarb Ice Cream

Ingredients:

3/4 cup of dark brown sugar
1 cups of milk
4 eggs yolks
1 egg
2 cup heavy cream
1 teaspoon of vanilla
1 cup rhubarb compote (recipe follows)

Preparation:

Pour milk and sugar into a saucepan over medium-low heat, and cook for about 5-10 minutes until the sugar is dissolved. Once this happens, remove from heat. In a different container, whisk eggs. Pour a quarter of the milk sugar mixture into the eggs, and whisk for a couple of minutes. This will temper the eggs, and prevent them from scrambling. Turn the burner back to medium-low heat. While whisking continuously, pour the eggs into the saucepan with the remaining milk-sugar mixture, then the heavy cream. Cook until the mixture is thick enough to cover the back of a metal spoon. This usually takes less than 5 minutes. But if it does not happen, be patient. If you crank the heat up, the eggs will scramble! Remove from heat.

Up to know you have successfully made basic custard. Add the vanilla and rhubarb compote. In order to cool the custard faster, set up a cold bath for the warm custard. Set up a bowl with ice and a little bit of cold water. I put the custard into another bowl that fits in the bowl with ice. Whisk the mixture until it cools completely. Otherwise, you can cover the custard with plastic wrap and leave in the fridge until it is cool and/or you are ready to freeze it in the ice cream maker.

Once cool place in ice cream maker, turn on at the lowest speed and leave running for 20-30 minutes, depending on how cold or hot your kitchen is. Once it looks like a thick milk shake, remove and freeze in a container until hardened.

To serve, spoon a scoop of ice cream into a bowl and drizzle with remaining compote. Makes about 3 cups.



Rhubarb Compote

Ingredients:

8 rhubarb stalks
¼ cup brown sugar
¼ cup maple syrup
dash cinnamon
pinch of salt

Preparation:

Slice rhubarb stalks into ½ inch pieces. Add to a saucepan with sugar, maple syrup, cinnamon, and salt. Cook over low for 10-15 minutes. Remove the rhubarb from the pan using a slotted spoon. Place in a clean bowl. Continue cooking the syrup for another five minutes, or until it thickens in consistency. Remove from heat and incorporate with rhubarb.

Keep at least ½ a cup of the rhubarb compote to drizzle over ice cream. This compote is also delicious on toast, yogurt, and oatmeal.