Goat Milk Vanilla Ice Cream with Rhubarb Compote - Twice Cooked

Indulge in the creamy richness of goat milk vanilla ice cream paired with the tangy sweetness of twice-cooked rhubarb compote. This decadent dessert is a delightful twist on a classic flavor combination, perfect for satisfying your sweet tooth.

Ingredients:

• 4 cups goat milk
• 1 cup granulated sugar
• 1 vanilla bean, split and scraped
• 6 large egg yolks
• 1 cup heavy cream
• 1 pound rhubarb, chopped
• 1/2 cup granulated sugar
• 1 lemon, juiced
• 1 teaspoon vanilla extract

Instructions:

In a saucepan, combine goat milk, 1 cup sugar, and vanilla bean seeds

Heat over medium heat, stirring until sugar dissolves and mixture is hot but not boiling

In a separate bowl, whisk egg yolks until pale

Slowly pour hot milk mixture into yolks, whisking constantly

Return mixture to saucepan and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon about 5-7 minutes

Do not boil

Strain mixture into a clean bowl and stir in heavy cream

Chill mixture in the refrigerator for at least 4 hours or overnight

Meanwhile, in another saucepan, combine chopped rhubarb, 1/2 cup sugar, lemon juice, and vanilla extract

Cook over medium heat until rhubarb breaks down and mixture thickens, about 15-20 minutes

Let cool

Churn chilled ice cream mixture in an ice cream maker according to manufacturer's instructions

Layer churned ice cream with rhubarb compote in a freezer-safe container, swirling gently

Freeze for at least 4 hours or until firm

Serve scoops of ice cream topped with additional rhubarb compote if desired