Author Notes
Someone requested that I make this after they saw the flavor mentioned in a food article in an airplane magazine! —gabsimonelouise
Test Kitchen Notes
What a lovely, nuanced ice cream this is! I'd been curious about goat cheese ice cream, and am grateful to gabsimoneluise for a chance to try it. I'd not cooked an ice cream custard over direct heat before, but with careful attention, it worked fine; the molten goat cheese alters the consistency nicely. The caramel is just the right finish here, as the ice cream is not overly sweet. The one thing I would do differently next time is to warm the cream before adding it to the caramel so that its chill doesn't cause the caramel to clump up. All in all, a beautiful composition! —boulangere
Ingredients
- Goat Cheese Ice Cream
-
3/4 cup
milk (use whole, low-fat, or skim, they're all good!)
-
3/4 cup
cream
-
4
egg yolks
-
2/3 cup
sugar
-
6 ounces
goat cheese, crumbled
- Caramel Swirl (adapted from David Lebovitz's The Perfect Scoop)
-
3 tablespoons
salted butter
-
1/2 cup
sugar
-
1/2 cup
cream
-
1/2 teaspoon
vanilla extract
-
More salt, to taste
Directions
- Goat Cheese Ice Cream
-
Crumble goat cheese in a medium bowl with strainer set on top.
-
Heat milk and cream in a medium saucepan until simmering. Meanwhile, whisk egg yolks and sugar in medium bowl. Pour milk mixture slowly over yolks, whisking constantly. Return mixture to saucepan. Cook over low heat, stirring constantly with a silicon spatula, until mixture thickens and coats spatula. Pour custard through strainer into the bowl with the goat cheese and stir till smooth. Cover and chill the custard in the fridge, at least 4 hours or overnight.
-
Freeze custard in an ice cream maker according to the manufacturer's instructions. Once it is finished, scoop some ice cream into a container then spoon a layer of caramel over it. (See caramel recipe below.) Continue to layer the ice cream and caramel. Let ice cream harden in the freezer for at least 3 hours before digging in! It keeps in the freezer for about a week.
- Caramel Swirl (adapted from David Lebovitz's The Perfect Scoop)
-
Melt the butter in a medium saucepan. Once melted, stir in the sugar. Let it cook, stirring often, until deep golden brown and just starting to smoke. Remove from heat and whisk in half of the cream. Whisk until smooth, then stir in the rest of the cream, the vanilla, and the salt. If you have lumps, gently rewarm and keep whisking.
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Let caramel cool to room temperature before layering with the ice cream. Leftovers can be stored in the fridge for at least a month, but it is delicious warmed up and poured on top of the ice cream!
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