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- Dish type
- Frozen desserts
- Ice cream
Beautiful, savoury, creamy ice cream that goes so well with hot starters, especially ones on the sweeter side. That way, you get the hot/cold mouthfeel as well as the sweet/salty sensation.
County Cork, Ireland
7 people made this
- 250ml milk
- 400g goat cheese - chopped, rind removed
- 2 egg yolks
- 1 pinch salt
MethodPrep:5min ›Cook:10min ›Extra time:6hr freezing › Ready in:6hr15min
- Heat the milk to a simmer in a saucepan over medium heat.
- Whisk together the egg yolks and salt in a large mixing bowl.
- Slowly pour the hot milk into the eggs, whisking vigorously as you pour.
- Return the mixture to the saucepan over a very low heat, add the goat cheese and stir until melted, smooth and thickened.
- Allow to cool and follow the instructions for your ice cream maker if you have one.
- If you do not have an ice cream maker, freeze in a container for an hour or until the edges turn slushy. Then blitz in a food processor or with a hand blender until smooth. Return to the freezer for another and repeat this freezing/blitzing process 2 more times before leaving it in the freezer for at least 6 hours or overnight.
- Take the ice cream out of the freezer 10 to 15 minutes before serving.
See it on my blog
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Goat cheese ice cream recipe - Recipes
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Charlie Trotter&rsquos Goat Cheese Ice Cream Recipe With Whole Roasted Fig
An easy recipe from one of our favorite chefs in the world. If you&rsquore in Chicago, you must dine at Charlie Trotter&rsquos restaurant. Figs and goat cheese are natural partners. The creamy, elegant tangy goat cheese perfectly contrasts with the full-flavored figs. In this dessert, a hot roasted fig acts as the bed for a scoop of intoxicatingly perfumed goat cheese ice cream, which melts into the fig to create a perfect sauce. Accompanying the roasted fig is a napoleon featuring crispy oatmeal tuiles layered with raw figs and goat cheese cream. The fig juices and thyme leaves round out the dish nicely. (See photo above.)
To Make the Ice Cream
- 2 cups heavy cream
- 1/2 cup milk
- 4 egg yolks
- 1/4 cup sugar
- 3 tablespoons corn syrup
- 4 ounces goat cheese
- Prepare an ice water bath. Bring the cream and milk to a boil.
- Whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs.
- 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.
- Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.
- Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use. Yield: Approximately 3 cups.
- 1/4 cup confectioner&rsquos sugar
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons finely chopped lemon zest
- 3 tablespoons honey
- 1/3 cup flour
- 3 tablespoons rolled oats, lightly toasted
- 12 fresh figs
- 1/2 cup simple syrup
- 2 tablespoons Port
- 6 tablespoons heavy cream
- 2 ounces goat cheese
- 2 tablespoons granulated sugar
- 1 tablespoon baby thyme sprigs
- Cream the butter, confectioner&rsquos sugar, and lemon zest. Add the honey and flour and mix well.
- Spread about 1/2 teaspoon of the batter onto a Silpat-lined or nonstick sheet pan. Use a small offset spatula to spread the tuile into a 1 3/4" circle. Repeat the process, making at least 18 tuiles (the extra will allow for breakage).
- Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish.
- Bake at 350°F (180°C) for 5 minutes, or until golden brown. (The tuiles may be cut with a ring cutter after cooking for a more precise shape.) Immediately transfer the tuiles to a countertop or other flat surface to cool. Yield: For 6 people.
- Cut the tops off 6 of the figs. Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup.
- Fill the figs with the Port. (If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes.)
- Place the filled figs on a sheet pan and bake at 350°F (180°C) for 25 minutes, or until they have softened.
- Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch-thick slices. Warm the slices in the remaining simple syrup.
To Make the Goat Cheese Cream
- Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar.
- Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture.
To Make the Spicy Fig Sauce
- 2 tablespoons sugar
- 1/4 cup freshly squeezed orange juice, warm
- 1/2 cup chopped fresh figs
- 1 star anise
- 3 whole black peppercorns
- Cook the sugar in a heavy-bottomed sauté pan over medium heat for 3 minutes, or until golden brown.
- Add the orange juice and bring to a boil.
- Add the figs, star anise, and peppercorns, bring to a boil, and cook for 3 minutes.
- Remove from the heat and strain through a fine-mesh sieve, pushing on the solids to remove as much liquid as possible. If necessary, thin with a little warm water to a sauce consistency. Yield: 1/2 cup.
- Place 3 to 4 fig slices on one half of each plate. Place a small spoonful of the goat cheese cream on the figs and top with a tuile.
- Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of cream, and a tuile on top of the first stack.
- Build another layer with a spoonful of cream, figs, another spoonful of cream, and a tuile.
- Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream.
- Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal.
Charlie Trotter&rsquos Desserts
For such a visually stunning book of fabulous desserts, this cover is an enigma! It&rsquos as if everyone argued about which beautiful picture should appear, no one could agree, and they elected to use none. Covers aside, if you&rsquore an ambitious cook, this is the book for you&mdashyou can turn out stunning and delicious desserts like Charlie and his pastry chef. Otherwise, enjoy the high concept ideas and photos, and opt for the less intimidating Charlie Trotter Cooks At Home.
Quick Parmesan Ice Cream Balls Recipe
Here&rsquos something much simpler to make for cold vegetable soups: it goes well with cold tomato-based soup. (You can make a simple blender soup of tomatoes, basil, and olive oil or add bell peppers and cucumbers for red gazpacho.)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup cream
- Freshly ground pepper
- Fresh herbs for garnish
- Heat the cream in a saucepan over medium heat bring to a simmer. Stir in the Parmesan cheese, and continue stir until the cheese is melted.
- Stir in a dash of fresh ground pepper and remove to a small bowl to cool. When cool, Parmesan into small freezer-proof bowl or plastic container to cool. When the cheese mixture has cooled a bit, cover the container and place it in the freezer. It will freeze in 1-2 hours.
- Using a melon baller or a teaspoon, scoop little balls of the frozen Parmesan ice cream. Place a ball of into each bowl of soup just before serving. Garnish with a sprig of fresh herb.
Lifestyle Direct, Inc. All rights reserved. Recipes are the copyright of their respective owners. Images are the copyright of their respective owners.
Cranberry Goat Cheese Ice Cream Recipe
It's still the time of the cranberry around these parts, and while scones, pound cake, and sorbet are all fine uses for fresh berries, I wanted to take them into full-on ice cream territory. But cranberries are a lot more assertive than your average dairy cow they need something to stand up to their punch.
Cranberries and goats seem like kindred spirits to me. Part ornery and part adorable, they present cooks unique charms and challenges to coax the most out of them. Chevre, though mild and lemony, shares goat's barnyardy flavors, and as I've seen before, makes great ice cream. Goat cheese ice cream requires no time on a stovetop or fussing with eggs. It's light and tangy, with a savory finish. Even if your pre-holiday kitchen is overwhelmed with chores and projects, you can churn up a batch in no time flat.
The cranberry syrup side of the ice cream is as adaptable as it is easy to make. I flavored it with orange and maraschino liqueur, but ginger and pomegranate molasses would do just as well. Stay away from cinnamon, star anise, and the like for this recipe, though sweet baking spices jive wrong with goaty flavors.
Most of my fall and winter ice creams are served on warm pie, cake, or cobbler, but this is bold enough for a scoop to stand alone. Goats and cranberries need no help. They don't want it, anyway.
This goat cheese and honey ice cream can be customized! Here are a few ideas to get you started:
- Add an extra drizzle of honey over the top
- Mix in fresh fruit such as raspberries, strawberries, or figs
- Use as a filling for an ice cream cookie sandwich
- Serve alongside the best chocolate cake
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
No-Sweat Cheater Ice Cream – Nasturtium-Goat Cheese VanillaNasturtiums from my garden…totally edible and peppery and lovely. This is a good year with so much rain, so all my edibles are doing well. Roses, zinnias, marigolds are all edible if you don’t use any pesticides on them. There really is no need as all of these flowers just do their own thing when the weather gives them a fair chance.
I often take a devil-may-care approach when I get a “hankering” for dessert. Not one to spend an inordinate amount of time dealing with the fussy details of lengthy recipes, the “cheater ice-cream” concept, which has been around a long time, is one I return to over and over in the summer.
The basic idea is this…purchase a quart of half-gallon of your favorite, good quality, but not too expensive, vanilla ice cream. Soften and stir in whatever you like. This is a fun thing for your kids to do as well. Imagine the possibilities!
cheater ice cream..start with a good vanilla ice cream. Soften, then stir in berries, edible flowers, softened goat or mascarpone cheeses, pink peppercorns crushed, chocolate syrup, instant espresso, peanut butter, bananas, crumbled cookies…whatever you like. Re-freeze…scoop…enjoy all summer long.
Goat Milk Ice Cream Recipe
A goat milk ice cream recipe is a good way to make use of any extra goat milk you may have. Better yet, if you have lactose intolerance issues, goat milk ice cream is a great way to have your ice cream and eat it too.
Goat Milk vs Cow Milk
The difference between goat milk and cow milk is in the fat.
The fat molecules in goat milk are smaller and much more easy for us humans to digest than cow's milk.
Plus, goat's milk, unlike cow's milk, is naturally homogenized: the fat, or cream, doesn't separate from the milk like it will in raw cow's milk.
Normally, that's a great thing. That natural homogenization one of the reasons goat's milk lasts longer than cow's milk. But it can be problematic when making goat milk ice cream. It's the cream that makes it creamy.
This is the richest, creamiest, best-tasting ice cream I have ever eaten.
Goat Milk and Fat
Because of the difference of milk fat when it comes to goat milk vs cow milk you will need a substitute thickener to compensate for lower amount of cream in goat milk ice cream.
That's why this recipe calls for egg yolks. The lecithin in egg yolks works as an emulsifier or stabilizer. It helps distribute the fat in the cream evenly throughout the milk and keeps it from separating.
Ice Cream and Ice Milk
If you do have a lactose intolerance, you can make your ice cream with nothing but goat milk, but the consistency will be more like ice milk. Plan on eating it all right away if you stick this in the freezer it will end up hard as a rock.
If you want a softer, creamier version of ice cream, you will have to add cream to your goat milk ice cream recipe.
Goat Milk Ice Cream Recipe
You will need the following ingredients:
- 3 cups goat milk (or 4 cups goat milk if you are not using cream)
- 1 cup cream (if you are using cream)
- 4 egg yolks
- 3/4 cup sugar (1/4 cup at first and then 1/2 cup later)
- 1 teaspoon vanilla
If you want to make chocolate ice cream, you will also need 3/4 cup of chocolate chips.
Making the Cream
Put the goat milk, heavy cream if you are using it and 1/4 cup sugar into a heavy pan. If you are planning on making chocolate ice cream, also add the chocolate chips. Bring the mixture to a simmer, continually stirring so that the chocolate melts and incorporates into the milk and cream. Remove the pan from the heat.
Adding the Eggs
Place the egg yolks in a medium-sized bowl and add the remaining 1/2 cup of sugar. Whisk together until they are thoroughly mixed. Then add one cup of the hot milk mixture and mix well. You want to do this so that the egg mixture heats gradually. If you add your eggs directly to the hot milk mixture in the pan, you'll get scrambled eggs.
Whisk in another cup of the hot milk mixture. Then add the egg mixture in your pot with the remaining hot milk mixture. Stir well.
Turn the heat back on to medium and cook the mixture, stirring continually until it begins to thicken. Add your vanilla and chill your mixture for several hours until it is good and cold.
Making Ice Cream
After it has chilled for several hours, place the mixture in your ice cream maker and make ice cream according to the ice cream maker's instructions.
Give this delicious, creamy ice cream to your children, and they'll hound you until you promise to make more!
Yield: makes about 1 quart
Allow the goat cheese to sit at room temperature for an hour or two so it softens. Once it's soft, add it to a large bowl and whisk it until it's somewhat creamy. This will take a few minutes.
Add the heavy cream, milk, sugar, cocoa and corn syrup to a large saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then reduce the heat to low, Whisk in the chopped chocolate and remove it from the heat. Pour it over the goat cheese while whisking. Stir and whisk until the goat cheese melts completely into the cream - this will take about 5 minutes or so, but no little white chunks should remain. Place the bowl in the fridge to chill for an hour or two.
To make the ganache fudge, add the chocolate to a large bowl. Heat the heavy cream over medium-low heat in a saucepan until it's just bubbling along the edges. Pour it over the chocolate and let it sit for 1 minutes, then whisk continuously until a thick ganache forms. Press a piece of plastic wrap directly on top of the surface and refrigerate until thick and chilled, about an hour.
Remove the ice cream base from the fridge and churn according to your ice cream maker directions. I use the attachment on my kitchenaid and churn for about 25 minutes. The last 5 minutes, remove the ganache from the fridge and spoon chunks of it into the ice cream. Pour the ice cream into a freezer safe container and add a few more ganache spoonfuls where ever you wish. Cover the ice cream and freeze for 4 to 6 hours before serving.
How to Make It
Preheat oven to 425°F. Place cherries in a single layer in a baking dish. Bake at 425°F until softened, about 15 minutes. Drain cool completely, about 30 minutes. Place in a small bowl cover.
Whisk together egg yolks, sugar, and vanilla in a large bowl until light and pale. Combine half-and-half, evaporated milk, corn syrup, and salt in a large saucepan over medium-low. Cook, whisking often, until just simmering, about 10 minutes remove pan from heat. Gradually pour 1 1/2 cups hot half-and-half mixture in a steady stream into egg mixture, whisking constantly. Add egg mixture to remaining half-and-half mixture in pan.
Return pan to medium-low, and cook, whisking constantly, until mixture is slightly thickened and coats back of a spoon, about 5 minutes. Place in a large bowl cover. Chill covered bowls of cherries and custard in refrigerator 8 hours or overnight.
Pour chilled custard into freezer bowl of a 2-quart electric ice cream maker, and proceed according to manufacturer’s instructions. Transfer to an airtight freezer-safe container. Drain chilled cherries to remove any juices that might have accumulated overnight fold cherries and goat cheese into ice cream. Cover and freeze until firm, at least 4 hours.
Pawpaw Crème Brulee
Submitted by Chef Dave Rudie won first place at the 2002 Ohio Pawpaw Festival cook-off
How to make:
Add vanilla and set aside.
Combine half and half and heavy cream and scald.
Remove from heat and add warm liquid a little at a time to the yolk mixture until all has been added.
Add five-spice powder and pawpaw puree.
Pour into ovenproof brulee dishes and bake in a water bath at 275 degrees for 38 minutes or until firm.
Balsamic goat cheese ice cream + a little help from my friends
Jump to recipe.
We all tell ourselves stories about who we are and how we work in the world. My story is in flux. For starters, I feel 16 on the inside, but all my gray hairs and my two walking, talking children tell me otherwise. And there’s the me who lives in Brooklyn with her family. In my head, it’s effortless and cool, but the reality of our life here has become increasingly tough. All of this is about to change. I’m getting ready to become a different me. Going back to the town I left 10 years ago, now with a husband and family. In my heart I know I’m going home, but I’m also unsure of who and what I’ll find there.
Through all of this personal and physical upheaval, there’s one thing that is totally certain. Brian and I have amazingly wonderful friends and a loving, supportive family. At every turn, someone has stepped in to help us. Generous people who show up for last-minute park parties on a chilly, gloomy afternoon or lend us their car or take our girls to the park for a few hours while Brian and I throw away some of their toys pack. We have volunteers to help us move out and move in. Family members caring for the girls for days while all the loose ends are tied up. In this life that we are leaving and the one that’s about to begin, we are incredibly fortunate to be surrounded by so much love.
Last week, before the packing started in earnest, we spent the week enjoying this hard and beautiful Brooklyn life just a little more. We had friends over for drinks or dinners, and stayed up late talking. We also made one last batch of ice cream here in our homely kitchen. I’d been hoarding chevre for a while in hopes of getting to a batch of goat cheese ice cream, and last week, it finally happened.
Now, what I had expected was something very tangy, with the same creamy/sour undertones of fresh chevre. This isn’t was I got. Instead, it’s a sweet, creamy, savory, seriously rich affair that pretty much tastes exactly like cheesecake, but you know, really good cheesecake. I went with a little sea salt and just a drizzle of balsamic, and loved the savory notes they lent. This is a great spring ice cream–faintly grassy and bright, creamy and just good. The perfect thing to eat as you say goodbye or launch into something new or just during a quiet night at home.
Speaking of ice cream, my dear friend Kristin has started an ice cream blog – head over to belinder for every kind of frozen inspiration. And, last week, just before all the madness hit, our friend Sheri featured Brooklyn Supper on her blog Donuts, Dresses, and Dirt! (We’re pretty thrilled about it!)