GOAT’S MILK, TAHINI & HONEY ICE CREAM

We made this ice cream for a masterclass at The Agrarian Kitchen, a small seasonal cooking school set on a farm in the Derwent Valley, about 45 minutes from Hobart. It is still, to date, our greatest day of ice-cream triumph. The guests milked Pretty Girl, the farm goat, of her creamy goodness, ready to create the ice cream that made our summer. It was the crowning glory of a 2.4-metre-long sundae that we gorged upon as recompense for our strenuous day in the kitchen.

MAKES ABOUT 1 LITRE (35 FL OZ/4 CUPS)

300 ml (10½ fl oz) goat’s milk

200 ml (7 fl oz) thin (pouring) cream

30 g (1 oz) organic roasted unhulled tahini

40 g (1½ oz) honey

6 egg yolks

100 g (3½ oz) caster (superfine) sugar

Slowly warm the milk and cream in a saucepan until it comes to a bare simmer. Add the tahini and honey and stir until melted.

Lightly whisk the egg yolks and sugar. Add to the milk mixture and stir over medium heat until the mixture coats the back of a spoon (83ºC/181ºF on a sugar thermometer).

Pass the mixture through a fine sieve, into a clean bowl, and place over ice. Stir occasionally until cool.

Now churn the mixture in your ice-cream machine, as per the manufacturer’s instructions.

The ice cream will keep in the freezer for up to 4 weeks.