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
- 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.
- Mix the egg yolks, whole egg with 1/3 cup of sugar. Beat thoroughly.
- Heat the milk and the 1/3 cup of the sugar to a bare simmer.
- 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.
- Add the egg mixture into the goat milk pot. Cook, stirring constantly until the thermometer reaches a temperature of 175 degrees F.
- Strain the mixture into the bowl with the goat cheese. Mix thoroughly until all the goat cheese is incorporated.
- Cool to room temperature (you can use an ice bath to speed up the process).
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.