Coming soon

Three recipes will be posted soon - Mascarpone ice cream, strawberry-tarragon sorbet, and something using bacon!

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).

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.

Coffee Ice Cream

I know it has taken a very long time for me to get my next recipe out. I have had more than a few complaints. My idea for a recipe failed miserably. That means its back to the drawing board. The flavor was based on coffee ice cream. It didn't work but I made enough ice cream to experiment with a couple of ideas. Luckily this one came out better than I could have imagined.

The coffee ice cream recipe is directly lifted from Dave Lebovitz's book called "The Perfect Scoop," so I will not post it. Buy his book, he has some great recipes. My addition is this "cookie." Use Nabisco Famous Wafers for this. There is no subsititution. One box should make just enough crumbs. You won't find them in the cookie aisle because they are almost always with the chocolate syrup and hot fudge in the ice cream aisle.

Chocolate Almond Cookie:

1.5 cups chocolate wafer crumbs
1 cup of blanched almonds, toasted
1/3 cup of sugar
6 tablespoons of butter, melted

1. Crush the cookies, sugar, and almonds in a food processor until they are a finely chopped. Put the contents in a mixing bowl.


2. Add the melted butter mix together with the crumbs until it is fully incorporated.


3. Spread the mixture into a single 1/4 inch layer on a a baking sheet.


4. Using a ramikin or small prep bowl, press on the cookie to pack it tight. This will allow it to bake and form into a hard solid mass.


5. Bake in the oven at 375 degrees for 10 minutes.


6. Remove and let completely cool.


7. Break the cookie into bite sized pieces and incorporate into the ice cream during the last minuted of freezing time.

National Ice Cream for Breakfast Day

Again, I am not a very good blogger. I am the process of moving and I have not yet set up my kitchen and one of my computers died. Shame on me. In the meantime I have had to subside on Ben and Jerry's. Although I will share with you that the Fellows had one of the best frozen dessert experiences in a long time at a restaurant in Atlanta called Aja. The dessert consisted of coconut sorbet, lemongrass sorbet and strawberry gelee was served to us in a young coconut. Absolutely outstanding. I want to track down the creator of this masterpiece and have him or her guest blog for us.

The first Saturday in February is Ice Cream for Breakfast Day. This year, it will be on Feb. 7th. Mark your calendars and plan for it. I am going to have a bowl of banana ice cream in my cereal to honor the late Mr. Robbins (of Baskin-Robins). It was his breakfast of choice.

Life gets in the way again

There seems to be no good time for me post. I was really hoping to catch up over the holidays while school was out. Instead, I bought a house and simultaneously got pneumonia. New recipes are forthcoming.

The National Ice Cream Retailers had their annual convention and gave out the following accolades:

Vanilla Ice Cream: Blue Ribbons
Ashby’s Sterling Ice Cream, Shelby Township, MI (Vanilla, Vanilla Bean & French Vanilla)
Capannari Ice Cream, Mt. Prospect, IL
Diamond Star Ventures, Inc. dba Classics Frozen Custard (Frozen Custard), Ruidoso, NM
Gifford’s Dairy Inc., Skowhegan, ME
Karen’s Kreamery, Surprise, AZ
MaggieMoo’s International, Norcross, GA
Smith Dairy, Orrville, OH
Sno Top Ltd., Manlius, NY

Vanilla Ice Cream: Red Ribbons
Anderson’s Frozen Custard, Williamsville, NY
Corn Hill Creamery, Rochester, NY
Chocolate Shopppe Ice Cream (Old Fashioned Vanilla), Madison, WI

Vanilla Ice Cream: White Ribbons
Avondale Dairy Bar, St. Catharines, ON, Canada
Smith Dairy Products Co., Orrville, OH (Organic Vanilla Bean), Orrville, OH

Strawberry Ice Cream: Blue Ribbons
Chocolate Shoppe Ice Cream, Madison, WI
Gifford’s Dairy Inc., Skowhegan, ME
Karen’s Kreamery, Surprise, AZ
Smith Dairy Products Co., Orrville, OH

Strawberry Ice Cream: Red Ribbons
Anderson’s Frozen Custard, Williamsville, NY
Ashby’s Sterling Ice Cream, Shelby Township, MI
Avondale Dairy Bar, St. Catharines, ON, Canada
Double Dip, Lebanon, OH
MaggieMoo’s International, Norcross, GA

Strawberry Ice Cream: White Ribbon
Corn Hill Creamery, Rochester, NY

If you happen to live near any of these shops please check them out. If you get a chance drop me line and let me know if they really are as good as the judges said they were.