Goat Cheese And Toffee Ice Cream
serves 2-4
While on vacation in the French countryside, we tried goat cheese ice cream. Every tangy, creamy bite was bliss.
Read more about this recipe at Cook & Eat.
1 pint cream
1/2 cup cane sugar
1/4 vanilla bean, sliced open
4 eggs
1/4 cup goat cheese
1/2 cup crushed hard toffee
prep: 10 minutes
total: 30 minutes, plus time to freeze
ice cream maker
heavy saucepan
medium bowl
whisk
fine mesh strainer
1. Make sure that your ice cream cylinder is in the freezer. If you don’t, you'll have to wait a day.
2. Bring the cream, sugar and vanilla bean just to a boil in a heavy saucepan over medium-high heat.
3. While the cream is heating, whisk the eggs in a medium bowl. Remove the boiling cream mixture from the heat. Slowly pour 1/2 cup of the cream mixture into the eggs and continue whisking. Add another 1/2 cup and mix.
4. Then, pour the egg/cream mixture back into the remaining cream mixture, and stir until thickened (when the mixture coats the back of a spoon). Add the goat cheese and stir until melted, about 5 minutes (if you have some chunks remaining, don’t worry).
5. Strain the entire mixture through a fine mesh strainer back into the bowl. This should remove any remaining cheese chunks as well as the vanilla bean. Set the bowl in a cold water bath and allow to cool some, about 5 minutes.
6. Pour into the ice cream maker, and freeze according to the manufacturer's directions. Add a bit of the toffee immediately, and some after it’s thickened. Save a little to sprinkle on top.
