This Goat Cheese Ice-Cream is something totally different so if you’re expecting something sweet you’d better move on because this stuff will ruin a dessert FAST. I recently had an incredible 12-course tasting menu in Aniar, Co. Galway where for the cheese course they brought out thin slices of pears with a goat cheese ice-cream. It worked so well I knew I had to try it myself. I’ve made ice-cream a few times on this blog with just whipped cream, condensed milk and some flavoured liqueur or other and they are so convenient but making real ice-cream requires a lot more time and effort.
You first need to heat some milk and usually cream, though I left out the cream here as I was adding a lot of goat cheese which has a high fat content so I thought it would replace it. Then whisk it into some egg yolks and sugar to make a custard, return this mixture to a very gentle heat and stir until the yolks cook gently and cause the mixture to thicken. If the het is too high, the eggs will cook too quickly and scramble. The first few times you make ice-cream this way, it’s a good idea to have the sink filled with cold, or even icy, water so that if you notice the eggs are scrambling you will have a small window in which you can reverse it by plunging the pan immediately into the cold water and whisk it into submission.
I usually make ice-cream with 250 ml milk, 125 ml double cream, 2 egg yolks and 100 g of sugar, though the amount of sugar I use depends on how I flavour the ice-cream. It can be infused with practically anything you would like but be careful not to make it too watery with juicy fruit as that will result in really crystal ice-cream. I make a delicious strawberry ice-cream but I heat the strawberries with lemon juice and sugar and reduce it until it becomes jammy before I mix it into the custard. If you’re using an ice-cream maker, follow those instructions. I have never used one so I can’t help with that but if you do not have one, you’ll need to let your custard come down to room temperature before you freeze it for an hour or until it goes icy and slushy, then you need to blitz it with an immersion blender or a food processor and return it to the freezer to freeze and blitz 2 more times to ensure all ice crystals are broken up. I read that the faster the custard freezes, the creamier the resulting ice-cream will be so it’s probably a good idea to turn your freezer up before you start.
- 400 g goat cheese, rind removed
- 250 ml milk
- 2 egg yolks
- 1 pinch of sea salt flakes
- Chop up the cheese as best as you can, though it will stick back together.
- Heat the milk on the hob until it comes to a simmer.
- Whisk the egg yolks with the salt in a large bowl until thick and pale in colour.
- Pour in the hot milk slowly, whisking to incorporate.
- Return the mixture to the pan and mix in the chopped cheese. Allow to melt slowly over the lowest heat until it it is completely incorporated.
- Heat and stir until thickened and it coats the back of a wooden spoon.
- Now you can follow the instructions for an ice-cream maker or if you don't have one, allow to come back down to room temperature and transfer to a freezer-proof container, clamp on the lid and freeze for an hour or until it starts to turn icy.
- Blitz the icy custard mixture with an immersion blender or in a food processor and return it to its container and freeze for another hour.
- Blitz and freeze again and if it is still