Sweet Cream Goat Milk Gelato

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.