I almost forgot! In addition to the chevre and the fromage and the goat cheese and beer tasting, we also sampled some goat milk gelato (because I really don’t know when to stop). My mother-in-law got me the ice-cream maker attachment for the KitchenAid, which she also got me as a wedding gift way back. We share a love of delicious desserts!

I pasteurized the fresh goat’s milk and then followed this recipe from Alexandra’s Kitchen. I wish I had doubled the recipe because, unsurprisingly, 2 cups of goats milk makes about 2 cups of gelato. Though, if I had doubled that would have been 14 eggs! And, truly, the gelato was so rich and delicious and yummers that it’s probably a good thing we were limited.

The goat flavor in this was very subtle, overpowered by the rosemary, but the taste of rosemary in such a creamy concoction was really just over the top delicious, in my opinion. I love Alexandra’s beautiful plating of her gelato — after we did the beer/cheese tasting we all just grabbed spoons and dug in. This is the only photo we shot of it, almost gone: