(adapted from www.icecreamnation.org)
3 C fresh goats milk
½ C sugar
3 Tbs rice flour or corn starch
1 vanilla bean, split lengthwise
Put your ice cream maker bowl into the freezer.
Whisk together 1 C cold milk and the rice flour. Make sure combined thoroughly with no bubbles or lumps.
In a small-medium pot, mix together the remaining 2 C goat milk, sugar, salt and vanilla bean – scrape the seeds from the vanilla bean into the milk. Warm to just under a boil. Add in cold milk & rice flour mixture. Cook for 5-10 minutes on medium, constantly stirring – do not allow to boil.
Remove from heat and cool. Once cool, put gelato base in the refrigerator for several hours.
When ready to freeze, remove the base from the refrigerator and remove the vanilla bean pod. Freeze according to the directions on your ice cream maker.
Once the gelato is frozen yet still soft, additions can be made. Some ideas…
½ C toasted, chopped hazelnuts
½ C mini-chocolate chips
2 Tbs Frangelico
½ C chopped, canned sour cherries
2 Tbs sour cherry juice/syrup
1 tsp. almond extract
½ C toffee chips (in baking aisle)
1 Heath Bar Crunch - smashed