My grandparents made ice cream every summer with a hand-cranked ice cream maker. They would load the bucket with chipped ice and layered it with salt. My grandpa would throw a heavy blanket on the top and one of us grandkids would sit on it (to hold the ice cream maker in place) until our bottoms got sore, then some other grandkid would take over. It was hard work but it was the most delicious ice cream I have ever had!
These days my family brings out the Cuisinart Ice Cream Maker. We make a custard, let it cool, then pour it into the frozen tub to spin. This is a really good ice cream, too, but I still like Grandma's better.
My family loves goat cheese, and my son-in-law had goat cheese ice cream at a restaurant he loves and vowed to make it one day. I decided to make it for him as a little surprise. We got this recipe going and popped it in the freezer to cure.
This is rich ice cream with the tangy, salty taste of goat cheese. Our technique was to drop chunks of goat cheese in the ice cream maker as it was spinning. The result of that is small chunks of goat cheese and blended goat cheese in the ice cream. So good!
Yield: 6
Goat Cheese Ice Cream
Creamy and rich, this goat cheese ice cream has a distinct flavor that is enhanced with a little honey drizzle before eating.
prep time: 10 Mcook time: 4 H & 20 Mtotal time: 4 H & 30 M
ingredients:
- 1 1/2 c whole milk
- 1 1/3 c heavy cream
- 6 egg yolks
- 4 oz honeyed goat cheese
instructions:
How to cook Goat Cheese Ice Cream
- In a medium pot, combine the cream and milk.
- Bring to a gentle boil.
- Whisk egg yolks until glossy and bright yellow.
- S L O W L Y pour the heated milk mixture into the egg mixture, whisking briskly until fully incorporated.
- Return to the pot and cook gently until mixture thickens and coats a wooden spoon.
- Let cool completely.
- Pour into ice cream maker and spin until ice cream is thick.
- Drop in pieces of goat cheese until all the cheese is used.
- Freeze for four hours.
- Remove from freezer and let stand 10 minutes.
- Serve with a drizzle of honey.
Calories
284.20
284.20
Fat (grams)
26.57
26.57
Sat. Fat (grams)
15.63
15.63
Carbs (grams)
4.98
4.98
Fiber (grams)
0.00
0.00
Net carbs
4.98
4.98
Sugar (grams)
4.71
4.71
Protein (grams)
6.99
6.99
Sodium (milligrams)
70.28
70.28
Cholesterol (grams)
252.49
252.49
To make the candied basil leaves, boil 1 c sugar with 1 cup water until sugar is dissolved. Add 10 large basil leaves and steep for 30 minutes. Remove the leaves and place on waxed paper until cooled and firm. Use as garnish.
Use syrup in cocktails.
I've made ricotta ice cream but never goat cheese. It's going on the list of things to try!!!
ReplyDeleteThat sounds so interesting and "grown up" for ice cream! Love your memory too.
ReplyDeleteThis adds a whole new dimension to "cheese course".
ReplyDeleteInteresting, would never have thought of adding goat cheese to ice cream, but I bet it tasted amazing.
ReplyDeleteI would love to try this - you had me at basil, but candied basil - oh my gosh! I know what I need to do. I always have entirely too much fresh basil.
ReplyDeleteThat description of how your grandparents would make ice cream makes me feel so nostalgic... Ice cream was never a part of our life but reading yours did bring out a smile, nothing like what was in the past! This ice cream actually reminds of a similar one that was made during a Masterchef episode some seasons back, but that was a savory ice cream... This is surely a good one for cheese lovers!
ReplyDelete