With Sweet Dreams and Even Sweeter Days

Saturday, September 3, 2011

Goat Cheese Ice Cream with Toasted Walnuts and Honey

Remember that time you loved me?

That time you trusted me?

The time I shoved that baked good under your nose so lovingly and after you took a bite you looked at me and said, "Mary, that was one of the best things I've ever eaten."?

Yea that time.

Do you remember it?  I do.

I need you to channel all of the feelings you were feeling for me and my baking in that moment, and take a leap of faith here, and just trust me on this one.

This is goat cheese ice cream.

Yea.... I said goat cheese.

I'm not going to sit here and tell you that this will be universally adored.  Or that it's the same run of the mill chocolate or vanilla or peanut butter ice cream that we all love so much.

This ice cream is like the cheese and dessert course of your meal, wrapped up together in one spectacular way.  Truth be told, you can taste the goat cheese.  But with the addition of the walnuts along with some lavender honey it wasn't as blatant as I expected it to be.

It left me feeling......for lack of a better word.... swanky.  Like put on high heels and go out to a fancy dinner date in the city swanky.  Like Patrick Dempsey's hair swanky.

So I won't blame you if you stick with your tried and true mint chocolate chip ice cream.  But if you're looking for something different in your life.  Something exciting.

Something swanky.

Give this a try.

Goat Cheese Ice Cream with Toasted Walnuts and Honey
Servings: 3 cups

1 1/2 cups whole milk
2/3 cup sugar
8 oz goat cheese
6 egg yolks

Crumble the goat cheese in a large bowl and set mesh strainer on top.  Warm the milk and sugar over medium heat in a saucepan.  In a separate bowl whisk egg yolks together.  Slowly pour the warm mixture into the egg yolks and then scrape the egg yolks back into the saucepan.  Stir the mixture of medium heat until mixture thickens.  Pour through strainer and mix into goat cheese until melted.  Stir until cool over an ice bath.  Chill mixture in the refrigerator over night and the next day freeze in an ice cream maker according to the instructions.  To serve scatter with toasted walnuts and drizzle with honey.*

*To toast walnuts place in a single layer on a baking sheet and bake at 350 degrees for 6-8 minutes, stirring once, until fragrant and brown.

Recipe adapted from: The Perfect Scoop by David Lebovitz

1 comment:

  1. I am actually weeping as I am linking this post to all of my friends. I WANT TO EAT THIS!