- 1/2 cup honey
- 3 tablespoons tapioca starch
- 1/4 teaspoon kosher salt
- 1 vanilla bean, split
- 2 tablespoons plain goat’s milk yogurt or Greek (cow’s milk) yogurt
- 3 cups goat’s milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Frozen Honey-Vanilla Goat's Milk
Pour 1⁄2 cup (120 ml) of the milk into a medium saucepan. Whisk in the honey, tapioca, and salt until no lumps remain. Stir in the remaining 2. cups of milk. Scrape the seeds from the vanilla pod into the milk and drop in the pod as well.
Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 2 minutes longer; do not fully boil. Remove from the heat.
Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
Remove the vanilla pod (discard or rinse and save for another use). Stir the yogurt with a small amount of the goat’s milk mixture until smooth, then stir back into the mixture. Freeze in an ice cream maker according to the manufacturer’s directions.
While the ice milk spins, line a 13-by-9-inch baking pan with waxed paper or plastic wrap and place it in the freezer. When the ice milk is ready, spread it evenly into the prepared pan, cover with plastic wrap, pressing it directly against the surface, and freeze until firm, at least 4 hours or overnight.
Sugar Cone Cookies
Preheat the oven to 350oF with racks in the upper and lower thirds of the oven. Line two rimless baking sheets with parchment paper.
Whisk the flour, baking powder, and salt in a small bowl; set aside.
Beat the eggs with the sugar on medium high speed using a stand mixer fitted with the whisk attachment until the eggs are thick and light, about 5 minutes. With the mixer on low speed, add the butter in a slow stream, then the vanilla. Add the flour mixture just until no white streaks remain. (Alternatively, use a handheld electric mixer.)
Drop the batter in scant tablespoons onto the baking sheet to make 12 cookies on each sheet, leaving plenty of room all around to spread them. Use a small offset spatula to spread each cookie into a neat 21⁄2-inch round.
Bake until the cookies are golden a bit beyond the edges, about 15 minutes, rotating the pans top to bottom and front to back halfway through baking.
Slide the cookies on their liners onto a flat surface. For neat rounds, cut the cookies with 21⁄2to 3-inch (5to 71⁄2-cm) cutters while they are still warm. Transfer the cookies to a wire rack to cool completely.
Cool the cookies completely before sandwiching. Have the ice cream firm but slightly softened. Have ready one or more airtight containers large enough to hold all of the finished sandwiches, and pieces of waxed paper or parchment paper to layer between them. As you form the sandwiches, transfer them to the prepared container, returning the container to the freezer each time you complete a layer.
Pair the cookies with like-size mates. Place a 1⁄4-cup scoop of ice cream between the bottoms of each cookie pair. Press gently to squeeze the ice cream slightly beyond the edge of the cookies. If desired, use a small offset spatula or the flat side of a dinner knife to smooth the ice cream flush with the edge.
Recipe reprinted from I Scream Sandwich! Inspired Recipes for the Ultimate Frozen Treat by Jennie Schacht (Stewart, Tabori & Chang, May 2013).