I scream, you scream, we all scream for ice cream!
I remember singing that line over and over again with my fellow campers at summer camp as we cranked away at the handle of an old-fashioned ice cream maker. After all of that churning and singing we’d build up a mighty appetite that only the magical homemade ice cream inside could satisfy. It was magical because a group of 7 year old campers made it (with some help from our camp counselor of course) and because it tasted so much better than store bought ice cream.
Eating homemade ice cream is still a magical experience for me, and ever since I got a KitchenAid mixer I’ve been dropping major hints about wanting the ice cream maker attachment. This year those hints (increasingly undisguised in recent months) were picked up and for my birthday a shiny new ice cream maker and my own copy of The Perfect Scoop arrived! In order to reward my husband for this wonderful gift (and satisfy my own cravings!), I set out to make some ice cream right away.
There are so many great-looking recipes to choose from in The Perfect Scoop, but for some reason I found myself drawn to the goat cheese ice cream. It may sound a little strange, but recently we had some fantastic goat cheese and cherry ice cream at a street festival in Asheville that left me yearning for more of that ultra creamy, sweet and tangy combination.
Unfortunately, I couldn’t find any fresh or frozen cherries to mix in, but we were both quite pleased with the resulting goat cheese ice cream and berry topping. So pleased was I, that before our batch of goat cheese ice cream was gone, I had gone ahead and made another flavor. Our waistlines and arteries now need some time to recover, but nothing beats the experience of making and eating homemade ice cream.
Goat Cheese Ice Cream with Mixed Berry Sauce
Adapted from The Perfect Scoop
- 1½ cups of whole milk
- 2/3 cup sugar
- 8 ounces of fresh goat cheese
- 6 large egg yolks
Heat the milk and sugar in a medium sized saucepan. While the milk is warming, crumble the goat cheese into a large bowl and set a strainer over the bowl.
In a separate bowl, whisk the egg yolks. When the milk is hot and steamy, pour it very slowly into the egg yolks, whisking constantly. Pour the egg and milk mixture back into the saucepan. Cook the mixture over low to medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon or spatula.
Once the custard is thick enough, remove it from the heat and pour it through the strainer and onto the goat cheese. Stir custard and goat cheese mixture until the goat cheese has melted and the mixture is smooth. Chill the custard in an ice bath and then refrigerate for several hours or overnight. Freeze in your ice cream maker according to the manufacturer’s instructions.
Mixed Berry Sauce
I used a combination of frozen raspberries, blueberries, blackberries and strawberries to make this sauce. If you choose to use frozen berries, allow them to thaw before making the sauce.
- 1 cups of mixed berries, fresh or frozen
- 2 tablespoons sugar
Puree ½ cup of the berries with the sugar in a blender or food processor until smooth. In a small bowl, stir together pureed berries and whole berries. Taste, and add additional sugar if needed.
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Four Chefs (Delicious!)
|Rich and creamy—kind of like frozen cheesecake.|
Two Easy Chairs (A Long March…)
|There are several steps to making homemade ice cream. The results of this recipe were well worth the effort though.|
One Apple (This Might Take A Year Off Your Life!)
|Between last week’s cookies and this week’s ice cream, we haven’t been giving you many healthy options around here lately. I’ll try to get back to some healthier foods next week!|
Four Leaves (Mother Earth Approved)
|The milk and sugar were organic and the eggs were local, organic and free range. Unfortunately, I couldn’t find any local or organic goat cheese.|