7/7/11

Jeni's Ice Creams' Goat Cheese Ice Cream

Earlier last week I tweeted a question about what kind of ice cream to make to go with the sour cherry compote I've made earlier.

I've received several suggestions, but the one I decided to follow was to ask @jenisicreams for a recipe of her goat cheese ice cream. Jeni was kind enough to sent me a link to Epicurious, which featured her Goat Cheese Ice Cream with Roasted Red Cherries.

I followed the recipe pretty much to a t, but skipped adding roasted red cherries, since I was planning to top my ice cream with the sour cherry compote.

Unlike many of the ice cream recipes I've seen, this one doesn't use any egg yolks. Instead, it uses goat cheese, cream cheese, whole milk, heavy cream, sugar, corn syrup and cornstarch.

Don't worry, the ice cream doesn't scream GOAT CHEESE, but it does have a lovely slight savory taste to it. I am so glad I made this recipe: of course now the ice cream is sitting in my freezer and is taunting me to eat it daily. So far, I've resisted a few times ;)

Here's what you do: gather all of your ingredients. Make sure the cream cheese and goat cheese are at room temperature, but everything else is pretty cold.

Make a slurry with the cornstarch and some of the milk. Set aside.



Whisk together cream cheese and goat cheese with a bit of salt. Set aside.

Heat the milk, cream and sugar. Bring to a boil. THEN add the cornstarch mixture. Guess who messed up on that step and added the cornstarch directly to the cold milk? ME! I was pretty nervous that the ice cream will be a failure, but luckily, things turned out fine at the end. Once the milk mixture thickens, slowly whisk it into the goat cheese mixture till smooth. Transfer to a large Ziploc bag and immerse into an ice bath for about 30 minutes. Then add to your pre-frozen ice cream bucket and churn.

Transfer to a freezer safe container and freeze for about 4 more hours.


Here's what you get! I think it looks gorgeous: so white and creamy and pure. But then of course I had to add some bright red sour cherry compote on top.




I'm submitting this post to the Goaterie, a group of people with shared interests in all things goat ;) For more details, click here.

And if you are a fan of goat cheese but are a bit worried about it in desserts, try my Raw Beet Salad with Goat Cheese Medallions.

What are some of the unusual ice cream flavors you've made or tried recently?

16 comments:

Barbara | Creative Culinary said...

This looks absolutely beautiful all by itself and then you top it with your compote? Amazing, really.

Thanks so much for participating with us in #goaterie; I hope we all discover new and unique ways of preparing and enjoying all things goat!

Jamie said...

Wow I think this must be absolutely fabulous with sour cherry preserves! I made a cheese ice cream with a local cheese and though unusual it was so incredible, astonishing and quickly became addictive. I am so making your goat cheese ice cream!

Megan said...

That looks gorgeous and the combination sounds absolutely delicious. Not an unusual flavor... but I just made an eggless strawberry ice cream. I keep forgetting it's in the freezer!

Clarissa said...

Thanks for posting that! Jeni's goat cheese and cherry ice cream is my favorite one she makes and I am always a little disappointed when I make it into her shop (which is only 1-2timea a year since we left Ohio) and she doesn't have it.

Erin said...

Wow! How incredibly creative. I love it. I really need an ice cream maker.

Maris(In Good Taste) said...

If you are entering this in a contest consider yourself the winner!

marla said...

Such a beautiful goat cheese ice cream. Love the idea of roast cherries too.

Martyna@WholesomeCook said...

I recently tried this combination (of goat's cheese with dried sour cherries) and loved it to bits! What a great idea to make it into an ice cream dessert! Sounds perfect!

Clara said...

I'm so glad you discovered Jeni's! Her ice cream is so good she turned me into an ice cream snob! ;) I recently bought her cookbook - which I highly recommend - and made two of her recipes: Gucci Muu Muu (chocolate with curry and coconut) and Backyard Mint. I also made a basil ice cream using Jeni's recipe as a base. I think next on tap will be a chocolate wasabi ice cream.

Liren said...

Wow, Olga. I adore goat cheese but have yet to try goat cheese ice cream. You have absolutely convinced me. This looks so mouthwatering!

Junglefrog said...

O that's an interesting flavor to use in ice-cream. I'm on a ice-cream making roll lately and I haven't tried anything as adventurous as this. Mmm tempting..

Lori said...

This sounds amazing! Goat cheese in ice cream? I never would have considered that. I love goat cheese though so this now sounds like a perfect combo. Thanks for sharing the Goaterie as well. I have tried it yet, but I'm intrigued by Guinness ice cream! :)

Kenny J Almodovar said...

I want to make this! Actually I just want to eat, but since I can't come and get some of yours, I would have to make it myself.

I used to go to this creamery in Puerto Rico where my favorite was their corn ice cream.

Nancy said...

Holy Goatly Wow. The Goaterie is really, really a cool club. I am well and truly convinced. I love your recipe!

Mari said...

I just whisked goat cheese into vanilla ice cream and let it harden in the freezer. There are these tiny curds of goat cheese in the mixture so when you melt a spoonful in your mouth you start sweet and end savory - it's HEAVENLY!

Olga @ MangoTomato said...

that sounds incredible!