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.
Prep Time: 30 minutes
Cook Time: 40 minutes
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