De Goatstibus
Oct. 25th, 2021 09:07 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Goat Cheese Ice Cream.
100 g / 1/2 cup goat cheese
3 g lactic acid, or lemon juice to taste (I used 1 tsp juice)
2 cups cream
1 1/2 cups milk (I reversed the two, because that was the size of the cream I bought; next time I will just use half-and-half for the total amount)
1 cup sugar
4 tsp cornstarch, mixed with 2 Tbsp cold milk
Crumble the goat cheese into 1/2" pieces, place in a small bowl, and add the lactic acid or lemon juice. Set aside to come to room temperature.
Place the cream, milk, and sugar in a medium saucepan over medium-high heat and cook, whisking occasionally to discourage scorching, until it comes to a full rolling boil. Whisk in the cornstarch mixture and cook for 1 minute further.
Immediately pour the base into a shallow bowl and nest it in a large bowl of ice water. Stir occasionally until it (the base, not the ice water) cools down to 50 F or below. Whisk in the softened goat cheese and blend in a blender until very smooth. Cure in the fridge for 4 hours, or preferably overnight.
Churn according to instructions. Place in a container, cover with plastic wrap, and store in the freezer to harden further.
I whisked in house-made strawberry jam after the churning to try to get it to form ribbons.
What worked: We all liked it. The goat cheese flavor was noticeable. The texture was quite creamy, which surprised me a bit since it's not an egg-based custard.
We all liked the strawberry jam flavor with the goat cheese. I would have preferred to use strawberry-rhubarb butter, but I only have five half-pint jars of it to last me until next year.
What didn't: I forgot to add the sugar, but fortunately remembered right before the ice water bath so I just put it back on the stove and whisked over medium heat for a few seconds to dissolve the sugar. It didn't seem to affect the final product though.
The jam didn't form ribbons - I would have probably needed to use some sort of thickener for that - but since I was only using a half pint it made bits and blobs throughout the mix, which was fine.
Will I make it again? Definitely. We talked about some interesting adds (not simultaneously): balsamic vinegar, brandy-soaked cherries, and for a savory version, salmon candy (which is maple-cured).
100 g / 1/2 cup goat cheese
3 g lactic acid, or lemon juice to taste (I used 1 tsp juice)
2 cups cream
1 1/2 cups milk (I reversed the two, because that was the size of the cream I bought; next time I will just use half-and-half for the total amount)
1 cup sugar
4 tsp cornstarch, mixed with 2 Tbsp cold milk
Crumble the goat cheese into 1/2" pieces, place in a small bowl, and add the lactic acid or lemon juice. Set aside to come to room temperature.
Place the cream, milk, and sugar in a medium saucepan over medium-high heat and cook, whisking occasionally to discourage scorching, until it comes to a full rolling boil. Whisk in the cornstarch mixture and cook for 1 minute further.
Immediately pour the base into a shallow bowl and nest it in a large bowl of ice water. Stir occasionally until it (the base, not the ice water) cools down to 50 F or below. Whisk in the softened goat cheese and blend in a blender until very smooth. Cure in the fridge for 4 hours, or preferably overnight.
Churn according to instructions. Place in a container, cover with plastic wrap, and store in the freezer to harden further.
I whisked in house-made strawberry jam after the churning to try to get it to form ribbons.
What worked: We all liked it. The goat cheese flavor was noticeable. The texture was quite creamy, which surprised me a bit since it's not an egg-based custard.
We all liked the strawberry jam flavor with the goat cheese. I would have preferred to use strawberry-rhubarb butter, but I only have five half-pint jars of it to last me until next year.
What didn't: I forgot to add the sugar, but fortunately remembered right before the ice water bath so I just put it back on the stove and whisked over medium heat for a few seconds to dissolve the sugar. It didn't seem to affect the final product though.
The jam didn't form ribbons - I would have probably needed to use some sort of thickener for that - but since I was only using a half pint it made bits and blobs throughout the mix, which was fine.
Will I make it again? Definitely. We talked about some interesting adds (not simultaneously): balsamic vinegar, brandy-soaked cherries, and for a savory version, salmon candy (which is maple-cured).
no subject
Date: 2021-10-25 10:21 pm (UTC)