the heat of summer is dragging on, so i’m just gonna keep the ice cream recipes coming. this was a fun one that i made back when i was obsessively making dairy desserts for the holiday of shavuot.
this ice cream tasted sort of like cheesecake in ice cream form. it was sweet, rich, and creamy, with just the right amount of goat cheese tang. the vanilla bean added a lovely flavor, in addition to tons of beautiful little black speckles throughout, and the honey gave it a slightly herbal depth of flavor that made it extra special. it was comforting and yummy – the perfect thing to cool you down on a hot summer day.
creamy and tangy goat cheese ice cream, with notes of honey and vanilla.
- 2 cups whole milk
- ⅔ cup sugar
- ⅓ cup honey
- 1 vanilla bean, seeds scraped out
- 4 large egg yolks
- 8 ounces goat cheese
- put the milk, sugar, honey, vanilla seeds, and vanilla pod into a large saucepan over medium heat. heat the mixture, stirring occasionally, until the sugar is completely dissolved and small bubbles start to appear. take the vanilla pod out.
- put the egg yolks into a medium bowl and beat them slightly. very slowly, pour about 1 cup of the warm milk mixture into the yolks, stirring constantly. then, pour the yolk mixture back into the pot with everything else.
- cook the mixture, stirring constantly, until it is thick enough to coat the back of a spoon. remove the pot from the heat and add the goat cheese, stirring until it is completely melted and combined.
- strain the mixture into a separate bowl, cover it in plastic wrap, and put it in the fridge to chill completely (at least 6 hours).
- freeze the custard in an ice cream maker according to the manufacturer's directions.