Goat cheese and honey ice cream is a magical dessert that can be devoured on its own, with an apple pie or with poached pears. I used egg yolks to improve the texture and add creaminess.
Scotch Whiskey goes brilliantly with the ingredients used in this ice cream so it’s well worth adding. It also reduced the freezing point of your ice cream base which will provide you with a better end product. The Whiskey will also act as a stabiliser so your ice cream will store better in the freezer. However, you don’t need to use alcohol if you’re making it for kids or you don’t enjoy boozy ice cream.
If you enjoy add-ins for you ice cream, consider fig jam. Towards the end of churning you can pour layers of the fig into the ice cream for a delicious extra dimension.
Goat Cheese and Honey Ice Cream Recipe
- 4 egg yolks large
- 1 1/4 cups full cream milk
- 1/2 cup honey
- 1/8 tsp sea salt
- 1 1/4 cups thickened cream
- 85 gm goat's cheese softened and crumbled
- 2 Tbsp Scotch Whiskey
- Whisk egg yolks in a large bowl until pale in colour.
- Pour milk and honey to a saucepan and heat, stirring constantly, on medium to high heat until steaming (don't allow to boil) then remove from heat.
- Pour one cup of the milk slowly into the yolks all the while whisking.
- Whisk the yolks back into the milk mixture and continue heating on a medium heat. Stir constantly until the ice cream base thickens then remove from heat. It takes a few minutes and you'll know you're done when it coats the back of a spoon.
- In a large bowl, whisk the goats cheese into the cream until well combined then place a strainer over the bowl. Pour the custard base through the strainer then whisk until all ingredients are combined.
- Pour into an airtight container and refrigerate for at least 3 hours, preferably overnight.
- Before adding the ice cream base to your ice cream machine, stir in 2 tablespoons of Whiskey. Churn ice cream as per manufacturers instructions then add to container and freeze for two hours or until it's hardened.