Goat Cheese Ice Cream
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Cuisine: ice cream
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Goat Cheese Ice Cream very closely based on Jeni Bauer's recipe
Ingredients
  • 2 cups of 2% milk (whole would be better)
  • 1 T plus 1t of tapioca or corn starch
  • ½ cup (4 oz.) of goat cheese
  • 3 T (1.5 oz.) cream cheese
  • ¼ t salt
  • 1¼ cups of heavy cream
  • ½ - ⅔ cup of sugar depending on your sweet tooth.
  • ¼ cup light corn syrup
Instructions
Prep
  1. Mix a few tablespoons of milk with the tapioca/corn starch, set aside.
  2. Put the salt, and cheeses in a blender. Put on the blender top but open the pour in it.
  3. Place the container/s you are going to be storing your ice cream in, into the freezer to pre-chill it.
Cook
  1. Add the milk, cream, sugar, corn syrup to a 4 quart heavy bottomed pan on medium heat.
  2. Bring to a low rolling boil. Boil for 4 minutes. Stir with a rubber spatula so milk doesn't burn or stick to the bottom of the pot.
  3. Remove from heat, re-mix the tapioca/corn starch and milk slurry and gradually add it to the pot while stirring.
  4. Put back on burner and stir for a minute or so until slightly thickened. It doesn't need to boil, we are just cooking the starch and using it to thicken the mix.
  5. Pour the mix into a heat proof bowl that has a lip.
  6. Turn on the blender and from the new bowl slowly pour the mix into the blender through the top pour hole. Blend long enough so that the cheeses are smoothly incorporated into the mix. This should only take 10 seconds or so.
Chill/Freeze
  1. Pre-Chill the mix if you need to. Click on the link for suggestions.
  2. Pour mix into your ice cream maker and freeze as per manufacturer's instructions.
Freeze
  1. Freeze your ice cream at least 4- 6 hours for the best texture. A layer of cling wrapped pressed into the top of the ice cream prevents ice build up on surface.
Recipe by l love ice cream.net at http://www.iloveicecream.net/recipes/ice-cream/goat-cheese-ice-cream/