Yes, that’s right, you’re going to make cheese ice cream. Chances are you don’t own an ice cream maker. But chances are that your parents or your cousin (the one who just had that huge wedding on Long Island) might have one that you can borrow. Assuming you now are in possession of an ice cream maker, please skip all over all those other “artisanal” recipes and make this one. Remember to chill your bowl in the freezer the night before.
Never have I ever come across a dessert as perfect as this, well maybe SINCE lavender Crème Brulee. I mean come on, you’re making CHEESE ice cream. Imagine the flavors that make a goat cheese salad amazing applied to dessert. Brilliant? Yes. Inspiring? definitely. How long did it take me to finish the pint? Less than 24 hours.
Fig and Goat Cheese Ice Cream
Adapted from the wonderful blog: Will Cook for Friends
You will need:
2 cups heavy cream
1 cup whole milk
1/2 cup honey
1 4 oz. log of fig goat cheese * found at Manhattan Fruit Exchange and Whole Foods
1/2 cup fig preserves/ fig jam * available at most gourmet markets, most likely near the goat cheese
Method:
1. Combine the cream, milk, and honey in a small pot over medium-low heat. Heat until steaming, but not boiling (scalding). Stir occasionally.
2. Take the pan off the burner and add the goat cheese. If you use a wooden spoon, you can press the lumps of cheese against the side of the pot with the back of a spoon to incorporate fully.
3. Chill in a separate container like a large Tupperware in the fridge for a few hours until cool.
4. Churn in your ice cream maker for about 20 minutes and add the fig preserves right at the last minute. Finish freezing in the freezer for about an hour and then EAT.
