Chocolate Chèvre Ice Cream
I have a serious cheese complex.
You'll find 'Made in Vermont' stamped on every cheese (and dairy product) in my section of the fridge. We just have the best stuff here -- I see no reason to purchase anything else.
Go ahead, call me a snob.
I'm just doing my part to help the local economy. Also, the Vermont stuff just tastes approx. 400 times better than Kraft, Cracker Barrel, or any other grocery store brand.
I clearly have a thing for making goat cheese into a sweet treat (chevre + pumpkin brownies anyone?), so ice cream was an obvious choice.
My first experience with goat cheese ice cream was super early on in my food exploration days. Working at a health food store, I discovered these beautiful pints of ice cream in the cooler section. The flavors intrigued me. But really, I needed to know if the $10 pint of ice cream was reallythat good. The first flavor I grabbed was Jeni's Goat Cheese + Red Cherry.
Flavors. like. BAM.
I wasn't sure how to even go about making my own. How much chevre is too much? How much isn't enough. I scoured the interwebs -- 'goat cheese ice cream'. I found that the easiest way is to simply whisk up a cup of good chevre and throw it into your typical heavy cream + whole milk ice cream base. Easy enough. I needed something a bit more next level though...because if you're throwing cheese in your ice cream, why not add some chocolate too.
How bad could that be?
Guys, it tastes like chocolate cheesecake. Creamy. Rich. Not overly sweet. It's damn near perfect. Try it try it try it!
Chocolate Goat Cheese Ice Cream
Barely adapted from
6 hours 30 mins
- 8 OZ Goat Cheese, at room temperature
- 2 CUPS Heavy Cream
- 2 CUPS Whole Milk
- 3/4 CUP Sugar
- 1/3 CUP Unsweetened Cocoa Powder
- 1 TBSP Maple Syrup
- 2 OZ Milk Chocolate, chopped
- <em>Don't forget! Throw the freezer bowl of your ice cream maker into the freezer the day before to make sure it's fully frozen!</em>
- Place goat cheese on the counter for an hour or two to soften to room temperature.
- Using an electric beater, whisk the goat cheese until it's creamy (a minute or two).
- Over medium heat, combine heavy cream, whole milk, sugar, unsweetened cocoa powder, and maple syrup in a large sauce pan.
- Whisk constantly until sugar has dissolved and all is combined.
- Bring to a boil, then turn heat to low.
- Add chopped milk chocolate, whisk, and remove from heat.
- Pour mixture over goat cheese and whisk until goat cheese is completely melted into the mix.
- Place in fridge for two-three hours to cool.
- When cooled, churn in ice cream maker, according to manufacturers directions (mine took about 20 minutes).
- Scoop into freezer-safe container and freeze for an additional 4-6 hours.