GOAT CHEESE-BLUEBERRY ICE CREAM
This is a great ice cream without any egg for all goat cheese lovers. Lavender honey adds a special flavor. This is my favorite ice cream!
Provided by DeuxDilettantes
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 8h40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat milk, sugar, and 1 tablespoon lavender honey over medium-high heat and bring to a boil. Stir until honey and sugar have dissolved, about 1 minute. Set aside to cool briefly.
- Place goat cheese in a bowl and pour lukewarm milk mixture on top. Stir until smooth. Mix in cream. Refrigerate 8 hours to overnight.
- Combine blueberries, water, and 1 tablespoon lavender honey in a saucepan over medium-low heat and slowly bring to a boil. Simmer for 15 minutes until most of the liquid has evaporated. Mash berries with a wooden spoon until mixture resembles chunky jam. Refrigerate 8 hours to overnight.
- Pour goat cheese mixture into an ice cream maker and freeze according to manufacturer's instructions until it starts to thicken, about 10 minutes. Add blueberry mixture a little at a time; continue freezing, about 10 minutes more. Transfer to an airtight container and freeze until firm, about 4 hours.
- Remove from freezer 20 minutes before serving.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 35.7 g, Cholesterol 127.7 mg, Fat 36.5 g, Fiber 1.5 g, Protein 7.5 g, SaturatedFat 22.9 g, Sodium 144.8 mg, Sugar 30.8 g
GOAT CHEESE ICE CREAM WITH ROASTED RED CHERRIES
Provided by Jeni Britton Bauer
Categories Ice Cream Machine Dairy Dessert Fourth of July Valentine's Day Kid-Friendly Mother's Day Graduation Father's Day Back to School Backyard BBQ Frozen Dessert Goat Cheese Cherry Summer Birthday Family Reunion Shower Party Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 generous quart
Number Of Ingredients 9
Steps:
- Prep
- Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the goat cheese, cream cheese, and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
- Cook
- Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
- Chill
- Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Freeze
- Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
GOAT CHEESE ICE CREAM WITH FENNEL, LEMON AND HONEY
Very popular a few years ago, goat cheese ice cream deserves bringing back to the fore. The goat cheese supplies a tang similar to the flavor of cheesecake. Layer the honey into the ice cream mixture after it has churned. Blueberries make a nice accompaniment. For peace of mind, make the ice cream one day before serving.
Provided by David Tanis
Categories ice creams and sorbets, dessert
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the milk, sugar, lemon zest, fennel seeds and salt in a medium saucepan. Bring to just under a simmer over medium-high heat, stirring occasionally to prevent scorching, then turn heat to low.
- Place egg yolks in a small bowl. Slowly whisk 1 cup of the hot milk mixture into the yolks to temper them. (This keeps the yolks from curdling.) Whisk yolk mixture back into the remaining milk in the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, 5 to 8 minutes. Turn off heat and whisk in the goat cheese.
- Pour ice cream mixture into a bowl and set in an ice bath until completely cool, about 30 minutes. Alternatively, cool mixture in the refrigerator for several hours.
- Churn mixture in an ice cream machine according to manufacturer's instructions, usually about 30 minutes. At this point, the ice cream will still be somewhat soft. Transfer about 1/2 cup at a time to a storage container, drizzling a little honey over each addition.
- Cover container and freeze for at least 4 hours, until firm, before serving. (Freezing the ice cream overnight is recommended.) Serve in bowls with blueberries, if using.
GOAT CHEESE ICE CREAM
The first time I ever saw fresh goat cheese was when we started serving it on salads at Chez Panisse. This being Berkeley, most of the customers thought it was tofu. Nowadays goat cheese has become far more familiar. Especially in Berkeley. Adding goat cheese to ice cream gives it the surprising taste of a blue-ribbon cheesecake. Use a moist, fresh goat cheese for best results.
Yield makes about 3 cups (750 ml)
Number Of Ingredients 4
Steps:
- Warm the milk and sugar in a medium saucepan. While the milk is warming, crumble the goat cheese into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the goat cheese. Keep stirring until the cheese is melted, then stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Mix the cheese course and dessert by serving Goat Cheese Ice Cream with Honey and Walnuts. Toast some very delicious walnut halves (see page 13) and let cool. To serve, drizzle a scoop of Goat Cheese Ice Cream with strongly flavored honey (I like chestnut or lavender honey). Scatter the toasted walnut halves over the top.
CHARLIE TROTTERS WHOLE ROASTED FIGS WITH GOATS' CHEESE ICE CREAM, SPICY FIG SAUCE AND OATMEAL TUILES
Provided by Food Network
Categories dessert
Time 3h
Yield Approximately 3 cups
Number Of Ingredients 26
Steps:
- Preheat the oven to 350 degrees F.
- To make the tuiles: In a mixer fitted with a paddle, cream the butter, 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-inch 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 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 tuile to a countertop or other flat surface to cool.
- To prepare the figs: 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 sheetpan and bake at 350 degrees 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 assemble, 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 the cream, and a tuile on top of the first stack. Build another layer with a spoon 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.
- 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.
- Cook the sugar in a heavy-bottomed saute 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 make a sauce consistency.
CREAM CHEESE ICE CREAM
This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 273 calories, Fat 16g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
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- Place the softened goat cheese in a medium bowl, and gradually whisk in the cream until smooth (being careful not to over-whisk and make whipped goat cheese butter). Place a strainer over the bowl and set aside.
- Place the egg yolks in another medium bowl set on a damp kitchen towel. In a medium, heavy-bottomed saucepan, heat the milk with the honey and salt until steamy and hot, stirring frequently. Don't let the mixture simmer or boil or the acids in the honey could cause the milk to curdle. Slowly pour the hot milk into the egg yolks, whisking constantly. Return the mixture to the pot and cook over a low flame, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and/or registers 170ºF on an instant-read thermometer. Immediately strain into the goat cheese mixture.
- Place over an ice bath and stir until cold. Ideally, cover and chill the mixture overnight; this allows the milk proteins to relax and makes for a smoother ice cream. When the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions. Scrape the ice cream into a jar or pan, cover with a piece of plastic wrap or parchment paper pressed directly to the surface of the ice cream, and freeze until firm, 3 hours or up to a month or two.
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