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Chestnut Honey, Rosemary, and Goat's Milk Semifreddo

Serves: 8

2 cups goat's milk
3 sprigs of rosemary
2 egg yolks
1/2 cup chestnut honey
Pinch of salt
2 cups heavy cream

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.

Fold a third of the whipped cream into the custard. When it is incorporated, fold in the remaining cream. Pour the mixture into a loaf pan that has been lined with plastic wrap or a silicone mold of your choice. Cover with plastic wrap and store in the freezer for at least 8 hours or overnight. Take it out at least 10-15 minutes before serving.

Drizzle some chestnut honey over the slices before serving.