Really incredible ice creams can be made from cheeses. This is a case in point. Goat cheese ice cream is rich and creamy, basically everything an ice cream should be. The folks at Brooklyn Supper brighten up the flavor with a teaspoon of balsamic vinegar and keep the texture soft with a couple of tablespoons of vodka. The later is optional of course. You could replace that with corn starch if you wanted an no alcohol version. Read the Jeni Bauer base recipe for other ideas.
Goat cheese is often served with various fruit spreads which would also go well this ice cream. Though I have to note this chèvre crème glacée au fromage does not have as pronounced a goat character as the cheese served by itself would. More than anything the flavor reminds me an excellent cheesecake.
A small amount of fig spread, quince paste and spiced apples for example, would be very nice accompaniments, as would pistachios or almonds and a little drizzle of honey. Actually I just looked at David Lebovitz’s goat cheese recipe, interesting in that it only uses milk and no cream, -sigh so many recipes so little time- and he recommends serving it with a topping of strong honey and some walnuts. Given how much like cheesecake it tastes a strawberry, raspberry or even chocolate sauce would probably work well. Well enough with the tangents, on to the recipe.
goat cheese balsamic vinegar / 1 quart
Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour