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Homemade ice cream blended with the delicate ultra creamy flavor of artisan goat cheese. Serve scoops of tangy-sweet goat cheese ice cream layered between soft ginger cookies for over-the-top ice cream sandwiches.
Why try? This not-too-sweet dessert tastes wonderful topped with a drizzle of golden honey and toasted pecans or layered in mini brioche rolls for ice cream sandwiches.
Foodie Byte: For a more savory goat cheese ice cream flavor profile, double the amount of goat cheese used in the recipe and lower the amount of sugar by half. Serve paired with fruit, such as ripe figs or fresh grapes, for an unexpected alternative to cheese.
Ingredients
- 2 cups heavy cream
- 1/2 cup milk
- 4 egg yolks
- 1/2 cup sugar
- 3 tablespoons corn syrup
- 2 ounces goat cheese
Preparation
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In a saucepan, over medium-high heat, bring cream and milk to a boil.
- Prepare an ice water bath.
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In a small mixing bowl, whisk the egg yolks and sugar. Slowly pour in some of the hot cream to temper the eggs.
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Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top.
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Whisk the corn syrup and cream cheese and then whisk this mixture into the cream mixture until smooth.
- Strain through a fine-mesh sieve.
- Chill over the ice water bath.
- Freeze in an ice cream machine. Keep frozen until ready to use.
