Recipe courtesy of The Four Coursemen

Goat Cheese Ice Cream

  • Level: Easy
  • Total: 5 hr 30 min
  • Prep: 30 min
  • Inactive: 4 hr
  • Cook: 1 hr
  • Yield: 4 servings
Share This Recipe

Ingredients

1 1/2 cups whole milk

2/3 cup sugar

6 large egg yolks

4 ounces fresh goat cheese, crumbled

Macerated Peaches, recipe follows

Basil and Bourbon Coulis, recipe follows

Lemon and Thyme Shortbread, recipe follows

Macerated Peaches:

4 ripe peaches, pitted and diced

1/4 cup granulated sugar

1 teaspoon lemon juice

Basil and Bourbon Coulis:

1 cup sugar

5 large fresh basil leaves 

1/2 cup bourbon

Lemon and Thyme Shortbread:

2 sticks unsalted butter, at room temperature, plus more for greasing

3/4 cup powdered sugar, sifted

1 tablespoon fresh thyme leaves, minced

1/2 teaspoon vanilla extract

Zest of 1 lemon

2 cups cake flour

Pinch salt

Directions

  1. In a medium saucepan, warm the milk and sugar. In a medium bowl, whisk together the egg yolks. Slowly pour the warmed milk and sugar mixture into the egg yolks, constantly whisking. Return the mixture to medium heat and continue whisking until the mixture thickens and coats a wooden spoon. Strain and chill the custard until cold. 
  2. Spin the custard according to your ice cream maker's manufacturer's directions. While spinning slowly, add the crumbled goat cheese. Freeze for 4 hours. Ice cream keeps for up to 1 week. Serve with Macerated Peaches, Basil and Bourbon Coulis and Lemon and Thyme Shortbread.

Macerated Peaches:

  1. In a medium mixing bowl, toss the peaches with the sugar and lemon juice. Cover with plastic wrap and refrigerate for 2 hours.

Basil and Bourbon Coulis:

  1. Warm the sugar and 1 cup water, stirring until the sugar dissolves. Bring just into a boil. Remove from the heat and add the basil leaves. Steep the basil leaves in the simple syrup for 30 minutes. Strain and return the syrup to medium-high heat. Add the bourbon until reduced by one-third. Remove from the heat and chill. Bring to room temperature before serving.

Lemon and Thyme Shortbread:

  1. Preheat the oven to 325 degrees F. 
  2. Grease a sheet pan. With an electric mixer, cream the butter and powdered sugar together. Add the thyme, vanilla extract and lemon zest. Slowly add the cake flour with the mixer on low speed. Spread the cookie dough evenly in the prepared sheet pan. With a fork, score the dough with even spacing. Bake until golden, about 45 minutes. Remove from the oven and let cool. Cut the cookies into desired shape.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …