Goat Cheese & Berry Ice Cream

Now that Agatha is back in business and it's summer time I'm in ice cream making mode.
Starting off with the goat cheese one because while I was working in Portland a few weeks ago I had a goat cheese ice cream and can't stop thinking about how to make my own.

Goat Cheese & Berry Ice Cream:
inspired by Jeni's Ice Cream Cookbook

1 cup bluberries
1 cup huckleberries
1 cups sugar

1   place sugar and berries in a small saucepan and bring to a boil
2   let simmer until cherry mixture reaches 220 degrees F on a candy thermometer
3   let cool and transfer to a small container, store in fridge until after you make the ice cream in the machine

2 cups whole milk
2 tbs cornstarch
1/4 cup corn syrup
heavy cream
2/3 cup sugar
3 tbs cream cheese; room temp
4 oz goat cheese
1/4 tsp salt

1   in a small bowl mix cornstarch and 2 tbs of milk and mix into a slurry
2   in a large saucepan mix milk, cornstarch, cream, and sugar
3   bring to a rolling boil and boil for 4 minutes
4   remove from heat, whisk in cornstarch slurry
5   put back on heat and bring to a boil and simmer for about 1 minute, stir consistently,
     should thicken a little
6   stir cream cheese, goat cheese, and salt in a large bowl until cheese is all melted it
7   cover with plastic wrap and store in fridge overnight
8   make in ice cream maker following manufacturer's instructions
9   place a layer of ice cream in storage container, then drizzle a layer of the berry sauce
     repeat in layers until all of ice cream and sauce is used up
10 store in fridge about 1-3 hours before serving so it can thicken up
7   pour milk mixture over cheese mixture and mix together

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