goat cheese ice cream
photo by Karen Mordechai
- 3 ounces mild goat cheese, at room temperature
- 1 1/4 cups heavy cream
- 4 large egg yolks
- 1 1/4 cups whole milk
- 1/4 cup honey
- Extra virgin olive oil, for serving
- Peruvian pink sea salt, for serving
- Place goat cheese in a medium bowl. Slowly whisk in cream until just smooth and combined (do not over-whisk or you’ll make butter). Place a strainer over bowl and set aside.
- Place egg yolks in another medium bowl. Place bowl on a damp kitchen towel (to help keep it in place).
- In a medium, heavy-bottomed saucepan, combine milk and honey. Cook until steamy and hot, stirring frequently. Do not allow mixture to boil or milk will curdle. Slowly pour hot milk into egg yolks, whisking constantly. Return mixture to pot and cook over low heat, stirring constantly with a heatproof spatula, until mixture thickens slightly and registers 170°F on an instant-read thermometer. Immediately strain into goat cheese mixture.
- Place bowl over an ice bath and stir until cold. Cover and chill mixture overnight.
- Once mixture is chilled, churn it in an ice cream maker according to manufacturer’s instructions. Transfer ice cream into a pan or serving container, cover with a piece of plastic wrap or parchment paper (pressed directly to surface of ice cream), and freeze until firm, at least 3 hours (or up to a month).
- To serve, scoop ice cream into serving dishes and drizzle with olive oil and a sprinkle of pink salt.