I longed for an ice cream maker for years, and last November I finally made the purchase. It was shiny and red and on sale. The sale was for good reason — who wants ice cream in November? Well I didn’t really so the ice cream maker waited in its box while I perused countless ice cream recipes searching for the perfect inaugural batch. It wasn’t long before I found David Lebovitz’s recipe for goat cheese ice cream. Goat cheese ice cream? S was skeptical. Gosh, I was skeptical. But the idea of it was intriguing. It could be a hit or a flop. So we patiently waited days, weeks, months to try it.
While the first batch was spinning in its frozen canister, S and I excitedly waited nearby with spoons in hand. Lebovitz mentions that the ice cream tastes like cheesecake. And sure enough, the ice cream smelled just like cheesecake as it was churning. At last the ice cream was ready and we tried the first spoonful. Sadly, it was terrible. It tasted a bit sour and a bit too goat cheesy. But I was not discouraged. I knew I needed to find a milder, higher quality goat cheese and use a bit less of it.
The search was on for a good goat cheese. Once again the Matthews farmers’ market came to the rescue. There I discovered a locally produced goat cheese from a farm in Waxhaw, North Carolina called Bosky Acres. Their goat cheese has the most pleasant flavor. It’s mild, delicate, and tangy — not at all sour.
Back into the kitchen I went to try again. This time I used the Bosky Acres goat cheese and only half of the amount called for by Lebovitz. Again, we waited for the machine to work its magic, and this time that first spoonful was perfect. It really does taste like cheesecake with a hint of tangy goat cheese. Topped with honey and pecans, this goat cheese ice cream makes for a delicious not-too-sweet dessert. The moral of this kitchen tale: patience is a virtue and if at first you don’t succeed, always try, try again.
Adapted from The Perfect Scoop by David Lebovitz
Makes About 3 Cups
1 1/2 cups whole milk
2/3 cup sugar
4 ounces fresh goat cheese
6 large egg yolks
1. 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.
2. 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.
3. 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.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
August 6, 2008 at 8:06 pm
I wish I have an ice cream maker, it will come in handy all-year round because it’s summer everyday in Singapore. Smart move to buy it months ahead when it’s cheap 😉 Goat Cheese icecream is a favour that I’ve not heard of … it must have tasted divine!
August 6, 2008 at 8:32 pm
Ice cream that tastes like cheesecake. Oh. My. God.
August 7, 2008 at 12:09 am
Goat cheese ice cream sounds interesting. The honey and pecans on top sound perfect with this ice cream!
Shari@Whisk: a food blog
August 7, 2008 at 10:10 am
i’ll tell you who wants ice cream in november–i do! especially if it tastes like cheesecake–wowza! 🙂
August 7, 2008 at 12:10 pm
I sooo want an ice cream maker after seeing all these amazing recipes everywhere. I guess I can wait till the fall since it’s pretty much always summer here anwyay!
August 7, 2008 at 6:40 pm
Ohh… I love goat cheese. With honey… delicious!
August 7, 2008 at 7:14 pm
Great combo of flavors. I love this as a cheesecake and it seems like the frozen version is a winner. Yum!
August 7, 2008 at 7:33 pm
Ohhh…what fun! Looks so delicious!
August 8, 2008 at 6:38 am
E – Awsome recipe…and it was a pleasure to meet you (and friends) at the local food panel, and thanks for the lovin’ on our cheese. Our favorite summer ice cream mix is mint chocolate chip(we use goat milk naturally), and this time we’ll toss in market eggs, and add the cheese! Perfect for hot August weekends…
August 8, 2008 at 7:05 am
I am so excited to read this recipe. One food I can’t live without…ice cream. My second favorite food – cheese! I just posted a blog proclaiming my love for cheese. Again, THANKS! I can’t wait to try this.
August 8, 2008 at 9:14 am
i am so impressed that you did round 2 and got it right. beautiful. i would so LOVE this…
i spent 4 days last week trying to find sheeps milk in this town or surrounding area but NO GO. broke my heart…
August 8, 2008 at 10:14 am
sounds AMAZING! one of the cheese farmer’s at my famer’s market makes goat cheese truffles and they’re unbelievable — but i think i would like this even better!
August 8, 2008 at 10:23 am
I’m so glad you gave this another shot with a better goat cheese because this sounds fabulous!
August 12, 2008 at 9:07 am
Hi, welcome to Charlotte. I found your link on a thread on the south board of Chowhound. We’re a rowdy group but all are passionate about local food. We have fun!
The goat cheese ice cream looks and sounds amazing. Especially when you mention Bosky Acres goat cheese – mmmm, creamy goodness. You have some great pics and i think it’s great that you are blogging w/ your friends. What a great idea.
I, too, have a food blog. Check it out at:
http://mamaliciouseats.wordpress.com/
August 12, 2008 at 2:11 pm
This ice cream looks wonderful! I am getting ready to use goat’s milk in a recipe myself… love it!
August 12, 2008 at 6:52 pm
I love that book! I need to try the goat cheese. I’ve made creme fraiche ice cream and it is soooo good!
August 13, 2008 at 3:52 pm
I’ve been working on something similar – but mine has cream in it as well as honey swirled in at the end. I’ve had problems with the sodium levels in the goat cheese keeping it from freezing.
Good to see you got it to work for you
August 14, 2008 at 3:40 pm
Ah, this is why I need an ice cream maker asap. The goat cheese sounds wonderful! I love desserts that aren’t overpoweringly sweet.
January 28, 2010 at 5:36 am
all you guys without ice cream machines should try using a parfait method, (pate a bomb), as this only requires a whisk,(electric is best), I use this method in my restaurant and find it creates a softer scoop. I also use it as a starter plate as it goes well with spiced plums, foie, and poached pear.
August 18, 2010 at 2:58 pm
Looks wonderful! I can’t wait to try it…
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