Signature Dish of Wayne Boatwright

Indian Goat's Milk Ice Cream

2 cups heavy cream
4 cups goat's milk
10 ounces sugar
10 ounces egg yolk
3 teaspoons rosewater
1 teaspoon pure almond extract
8 ounces shelled pistachios -- rubbed to remove skins
4 ounces almonds -- lightly toasted and slightly broken

Bring the cream and goat's milk to a simmer.

Whisk sugar into the yolks, and temper the 2 mixtures together away from the heat.

Return the mixture to the stove and cook until it thickens slightly and coats the back of a spoon. Blend in rosewater and almond extract.

Strain through a fine sieve and then cool it in a water bath.

Refrigerate the mixture overnight and freeze in an ice cream machine, according to the manufacturer's instructions. When mixture is thickened but not solidly frozen, blend in pistachios and almonds. Continue freezing until firm. Pack into storage container and allow to mellow in freezer several hours or overnight.

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