Ah summer. Today is a day where you can feel that summer is actually coming and that it won’t be dreary April showers forever. Today it is sunny, with a nice breeze, perfect for getting some yard work done! And now that all that yard-work is
finished (who are we kidding, is it ever done?) somewhat completed, it is time to cool down and refresh! Cue drum-roll please…..Time for ice cream! This is something of an experiment, but it turned out amazingly creamy, and holds its form nicely (not like all those store-bought ones that melt as you’re taking it out of the freezer!). The taste is something you have to acquire, I believe, but if you’re not all that wild about goat cheese, it is easily omitted and you’ll be left with a beautifully decadent honey-ginger masterpiece. If you do omit the goat cheese, you still need to strain it through a fine-mesh sieve, but you won’t need to filter it through cheesecloth. (You’re more than welcome to, but it’s just an added step!). I personally think this pairs well with our ginger honey if you REALLY want to bring out that ginger flavour, however I would consider not steeping the ginger as long, or using less of it. Either way, enjoy this over a bed of any fruit crumble, drizzled with honey over top for a “caramelized honey” effect, or straight out of your ice cream container by the spoonful. No judgments here.
Honey Ginger & Goat Cheese Ice Cream
- 1 C Whole Milk
- ¼ tsp Salt
- ¾ C Liquid Honey
- 5 Egg Yolks
- 1 tsp Vanilla
- ⅔ C Shaved Ginger
- 2 C Heavy Cream
- 2 oz Mild Goat Cheese
Mix together thoroughly honey, egg yolks and salt in a small bowl. (about 5 minutes) Set aside.
Place milk, ginger and goat cheese in a small saucepan. Gently bring to a simmer; do not scorch. All you want to do here is melt the goat cheese so that there are no big clumps.
Slowly add milk and ginger to eggs and honey, stirring constantly. Transfer back into saucepan and cook, stirring constantly until it even coats the back of a wooden spoon. DO NOT BOIL.
Filter through a fine-mesh strainer, then filter again through cheesecloth. This step is important because it will filter out the graininess of the goat cheese, but still leave you with that awesome flavour.
Chill overnight. Churn in an ice cream maker per manufacturer’s instructions. Let freeze overnight and serve over warm apple crisp or blueberry buckle.
This makes a medium flavoured ice cream. If you wish for a stronger flavour of goat cheese, add an additional 1-1.5oz of goat cheese to the milk before simmering.