Photo by ArtsySF and used with her permission.

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Friday, April 17, 2009

Goat Cheese Ice Cream

Once again, the recipes are getting fewer and farther between. This blog is the victim of my busy schedule. Graduate school is kicking my behind and I am barely able to manage my regular day to day life.

A few weeks ago, I made some goat cheese ice cream. Mrs. Fellow loves the goat cheese. She loves the ice cream. So why not put them together? I did, and what I got was delicious. 20 people tasted it, and all 20 loved it.

The ice cream was tangier than expected. I thought the cold would dull the flavor more. Although it works for dessert, it isn't very sweet. This causes a problem when trying to match it with other flavors.

When I made this a couple of weeks ago, Mrs. Fellow had purchased a box of clementines that were sitting idle. I think she likes the idea of clementines more than the application. Anyway, I decided to make a clementine gelee, which was delicious. But it didn't work with the goat cheese flavor. Likewise for my strawberry gelee. I liked the combination with chocolate, but Mrs. Fellow did not.

Anyway, here is the recipe. Let me know if you find a good food pairing for it.

Goat Cheese Ice Cream:

1.5 cups of goat milk
2/3 cup sugar
8 ounces goat cheese (the soft one sold in logs)
6 egg yolks
1 whole egg

  1. Break up the goat cheese in a bowl big enough to accommodate it and the goat's milk. This is messy business, but will make the incorporation of the cheese easier.

  2. Mix the egg yolks, whole egg with 1/3 cup of sugar. Beat thoroughly.

  3. Heat the milk and the 1/3 cup of the sugar to a bare simmer.

  4. Temper the egg yolks with the warm goats milk. Do this by slowly adding about 1/3 of a cup of the milk while stirring the eggs.

  5. Add the egg mixture into the goat milk pot. Cook, stirring constantly until the thermometer reaches a temperature of 175 degrees F.

  6. Strain the mixture into the bowl with the goat cheese. Mix thoroughly until all the goat cheese is incorporated.

  7. Cool to room temperature (you can use an ice bath to speed up the process).

  8. Cover with plastic wrap on the surface of the ice cream mix. Chill at least four hours, but preferably overnight. Freeze in your ice cream machine.

13 comments:

Jayne said...

This sounds wonderful! I'm making chevre right now - it'll be ready tomorrow, and I think I'll try out your ice cream recipe using some of that and more goat's milk I've got on hand. Was thinking of trying a blueberry version as well...if I do, I'll let you know. Thanks for posting this!

Ice Cream Fellow said...

Sounds great Jayne. You make your own chevre? Do you own a cheese company? Post a link if you do!

Mariah said...

I'm looking for a recipe for goat cheese and lavender ice cream... an ice cream shop in LA called Scoops made this flavor and it was amazing. I found a lavender ice cream recipe and now this one... I'm going to try to put the two together... I hope it works!

Ice Cream Fellow said...

Mariah, you have to be very careful with lavender. First, please find food grade lavender. The other stuff isn't safe for consumption. You can find it at penzeys.com and thespicehouse.com.

Second, remember that too much lavender will make your ice cream taste like a bar of soap. This makes it particularly tricky to work with because what you taste at room temperature is not what it tastes like when frozen. I always err on the side of caution and think less is more when it comes to lavender in ice cream.

Annamaria said...

There's a wonderful ice cream shop in Columbus Ohio called Jeni's which has spectacular goat cheese and roasted cherries ice cream. I'm definitely going to try to replicate it using this recipe.

Louise said...

This ice cream would taste wonderful on a tarte tatin made with figs. Yum!

Jayne said...

Hello again! I finally got around to writing about the blueberry goat cheese ice cream I made, using your recipe as a base. And yes, I've made my own chevre, but no, I don't own a cheese company. But I can dream, right? Anyway, the blueberry version is here - http://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2009/08/blueberry-goat-cheese-ice-cream.html - in case you're interested! Thank you so much for posting the goat cheese ice cream recipe in the first place!

Jim said...

I used your ice cream base for a dessert I made for my girlfriend for Valentine's day. I used a cylinder, filled it with the ice cream and used cherry preserves that I blitzed in my food processor, amazing. Well done and many thanks

Mimi said...

we make goat cheese ice cream with double cow's cream, goat cheese and a little lemon zest.. adding to that raspberry puree and white chocolate.

It's a crowd pleaser.

Andrea Siebert Peterson said...

So I'm very late to the ballgame on this one, but just enjoyed goat cheese ice cream in Mexico and had to come home and try to find a recipe! Thanks so much! I cannot wait to make it! Our pairing at dinner was with a watermelon salad: a slice of watermelon with some salad frisee style light greens and the goat cheese ice cream in a dollop on the side. FANTASTIC!

Andrea Siebert Peterson said...

We just returned from Mexico where I had goat cheese ice cream for the first time ever! Hence, I found your recipe today as I came home and just had to figure out how to make it! Our food pairing was the salad course: a lovely watermelon slice topped with light, spring greens (frisee) and the goat cheese ice cream on the side. Fabulouso!
Thanks for sharing the recipt. I cannot wait to make it.

Anonymous said...

What about a lavender simple syrup or infused into the flavor of the goat cheese? I always think that lavender & goat cheese go together

Anonymous said...

Not sure if your's is a more savory goat or not, but in France we had a wonderful tomato veloute/soup with goat cheese ice cream and a piece of cooked bacon. YUM! Great meld to the flavors and the goat cheese ice cream added so much more than creme freche would have.