Chestnut Honey, Rosemary, and Goat's Milk Semifreddo
Ingredients
2cupsgoat's milk
3sprigs of rosemary
2egg yolks
1/2cupchestnut honey
Pinchof salt
2cupsheavy cream
Instructions
Put the goat's milk in a heavy saucepan and heat until the milk is steaming, but not boiling. Turn off the heat and add the rosemary. Let it steep for 45 minutes. Taste the milk to make sure that it has a significant rosemary taste. If not, let it steep for another 20 to 30 minutes.
In a medium size bowl, whisk the egg yolks, honey and salt together.
Strain the milk mixture and place the milk in a clean heavy saucepan. Reheat the milk on medium heat, but do not boil. Gradually whisk the hot milk mixture into yolk mixture; return to same pan. Stir over medium-low heat until custard thickens and leaves a path on back of the spoon when a finger is drawn across (do not boil). Strain into another medium bowl; chill covered until cold.
When the custard is cold, whip the cream to soft, thick peaks. If the cream is added when the custard is still warm, it will melt the cream.