Goat Cheese Ice Cream
Yes, you read that right. Goat Cheese Ice Cream. I mentioned it in my field notes on Monday. I’ve had this idea to make it for a while now but one thing after another kept getting in the way. I bought all the ingredients but ended up using them for other projects. Finally, finally! I bought all the ingredients again, for like the third time, and decided it was time to make the ice cream. And friends. It is soooo good! It’s super easy to make. It’s not a custard style but it is creamy. I will also mention that it is high in fat and will leave a slight film in your mouth. But I also don’t think this is a sit with a bowlful kind of ice cream either. This is more of a fancy ice cream to be paired with something else. Or add something savory to it like some balsamic (glaze maybe. Could be good also with just some balsamic vinegar splashed on it). Or maybe some sort of chili type jam. Or even on the side of a yummy cake. One scoop is really all you need. At any rate, I highly recommend it. It makes about 1.5 quarts total. I ended up pairing mine with some dried cranberries, sliced almonds, and a little of that balsamic glaze I mentioned! It was the perfect combination.
I mentioned this in my field notes, but I bought the book Hello My Name is Ice Cream several years ago. I love this book! If you ever get your hands on a copy it will be well worth putting it on your resource book shelf. What is the most interesting ice cream you’ve ever had? I’ve had hay ice cream and corn ice cream. Both are to die for! I like fancy ice cream too where you take a fun base, like goat cheese, and add other fun ingredients like red currants, and call it a day! Anyway, here’s the recipe in case you want to try your hand at it. I will note beside each ingredient what I used. Also of note, I bought these ice cream containers from Amazon and I really like them.
Goat Cheese Ice Cream
Ingredients:
Goat Cheese, 1/2 cup
Lactic Acid, 1/2 teaspoon (optional. I did not use any)
Heavy Cream, 2 cups
Whole Milk, 1 1/2 cups
Sugar, 3/4 cup
Glucose, 1/4 cup (I used Corn Syrup)
Texture agent of choice (more below. I just remember that I did not do this step!)
Directions:
1. Crumble the goat cheese into pieces, place in a small bowl, and add the lactic acid if using. Loosely cover with plastic wrap, and set aside allowing it to come to room temperature.
2. Place the cream, milk, sugar, and glucose in a medium heavy-bottomed saucepan over medium-high heat, and cook, whisking occasionally to discourage the milk from scorching, until it comes to a full rolling boil.
3. Immediately pour the base into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.
4. When the base is cool to the touch, whisk in the softened goat cheese. Transfer to a blender and blend on high speed for 1 minute, until very smooth (I skipped this step). Strain through a fine mesh sieve to remove any unmixed pieces of goat cheese (I skipped this step as well).
5. Transfer the ice cream base to the refrigerator to cure for 4 hours, or overnight (this is what I did)
6. Place the base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and hold it’s shape, typically 20-30 minutes.
7. To freeze your ice cream, immediately transfer it to a container with an airtight lid. Press parchment paper or plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store in your freezer until it hardens completely. You can eat it as it stands as soft serve ice cream too!
Texture Agents
The author mentions 4 different texturing agents: commercial stabilizer, guar or xanthan gum, tapioca starch, or cornstarch. List in order of best agent to most accessible.
That’s it friends! Such an easy ice cream to make and so yummy. I have eaten ice cream every night this week. I need to stop though. I want to save some for later in the summer when I make a pie or other dessert that screams GOAT CHEESE ICE CREAM at me! LOL.
‘til next time
-k
xoxo
