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


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; 21 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 133 mg cholesterol; 273 mg sodium. 153 mg potassium; 31 g carbohydrates; 0 g fiber; 30 g sugar; 4 g protein; 1 g trans fatty acid; 900 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 106 mg calcium; 0 mg iron;