Goat cheese ice cream

Goat cheese has taken over the Indian market, and small artisanal cheese makers, such as Melchoir in Bangalore, are producing excellent versions of it. The cheeses are delicate, perfectly textured, and often appear in salads and cheese boards.

This is quite a unique combination. The salt of the cheese balances the sweetness of the ice cream. The aroma is distinctly barnyard cheese, and the flavour is a unique melding of both. I like using fresh goat cheese rather than aged cheese because the cheese melts easily rather than staying as a crumble. Additionally, you will need to adjust the quantities of cheese and sugar, as different manufacturers add varying amounts of salt to their cheese.

This is my go-to book for ice cream, sorbets, and everything frozen. The recipes are always fabulous. I sometimes have to hide this book, so I do not make too many goodies. If there is one ice cream book you need, this is it!

For more fabulous recipes from this cookbook, click here.

Ingredients:

1 1/2 cups full-fat milk

3/4 cup white sugar

4 egg yolks, whisked

6 oz. Goat cheese, crumbled

Heat the milk and sugar in a pot over medium-low heat. Add the egg yolks in a thin stream while the mixture is warm, stirring continually. Continue stirring the pot continually for 4-5 minutes, until you have a smooth custard. Do not overheat the custard, or it will scramble. Strain through a fine mesh sieve.

Allow to cool for 3-4 minutes. Add the crumbled goat cheese and mix until well combined. Use a spatula to gently work the cheese into the custard, making it as smooth as possible. Strain the mix through a fine-mesh sieve for a silky texture. Cool completely.

Churn on the ice cream setting in your machine.

Serve with crumbled goat cheese on top.