At Elderslie Farm in Kansas, Katharine Elder infuses her gelato with edible blossoms (such as peony, black locust or lilac), but it's also delicious plain---rich, creamy, lightly "goaty," and nicely salted.

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

15 mins
7 hrs 30 mins
5 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, bring cream and goat milk to a simmer over medium heat. Add honeysuckle blossoms, if using. Turn heat off and steep 30 minutes to 1 hour, tasting the milk for flavor intensity. Strain through a fine-mesh sieve; discard blossoms. Return milk mixture to pan.

  • In a small bowl, stir together egg yolks, sugar and salt. Bring milk mixture back to a simmer. Slowly add about 1 cup of the hot milk mixture to the egg mixture, whisking constantly. Return all to saucepan. Cook until slightly thickened (190°), whisking to dissolve sugar, about 2 minutes.

  • Place saucepan in a bowl of ice water. Stir gelato mixture occasionally until completely cool, about 1 hour. Transfer to an airtight container. Refrigerate until completely chilled, 2 to 24 hours.

  • Freeze in a 2-quart ice cream maker according to manufacturer's instructions. Transfer to a freezer container. Cover and freeze until firm, 4 hours or overnight.


Fresh goat milk is available in the dairy aisle of some specialty markets, such as Whole Foods. You can also find it in shelf-stable cartons in the health food section of larger grocery stores.

Nutrition Facts

323 calories; fat 21g; cholesterol 133mg; saturated fat 13g; carbohydrates 31g; mono fat 6g; poly fat 1g; trans fatty acid 1g; sugars 30g; protein 4g; vitamin a 900.3IU; vitamin c 0.9mg; riboflavin 0.2mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 12.3mcg; vitamin b12 0.2mcg; sodium 273mg; potassium 153mg; calcium 106mg; iron 0.3mg.