Honey and goat's cheese ice cream

Honey and goat’s cheese: ice cream

What do you serve for dessert in a cheese-and-wine bar? If you want to stick to the theme, how about a honey and goat’s cheese ice cream?

Savoury and sweet rolled into one – perfect as a dessert or in a cone to take away. Or at least, that’s the theory.

I thought I’d have a go at making some to see if it worked. After all, we’ve had great success with wine-themed ice creams – Monbazillac and white chocolate, and red wine and dark chocolate.

Cheese ice cream is a touch more adventurous, though. I had a look online and saw some recipes that I could adapt to create my own honey and goat’s cheese.

I combined a whole small soft goat’s cheese with 250ml of crème entière. Separately, I mixed 300ml of whole milk and about 150ml of honey over a medium heat.

I used a lavender honey to add an extra je ne sais quoi.

I poured the milk mixture over four large egg yolks, mixed them and brought them to 170°C. Then I combined all the ingredients together and left the mixture to cool, before churning in an ice cream maker.

It took 24 hours to set fully – I guess that’s because of the honey.

Honey and goat's cheese ice cream

What does it taste like? Well, upfront you get the taste of the honey, and the goat’s cheese comes through at the end.

I’m tempted to make it all over again with a more mature goat’s cheese, rather than the young, fresh one I used this time. I think that would give it a more goaty flavour.

“Upfront you get the taste of the honey, and the goat’s cheese comes through at the end”

I’ve also had some other ideas for cheese- and wine-themed ice creams, so I’ll give those a try in the coming months as we prepare to open the business next spring.

I’ll let you know how I get on. And, of course, feel free to share any ideas you might have…

This entry was published on Sat, 11 May 2019 at 09:31. It’s filed under Food and wine and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

19 thoughts on “Honey and goat’s cheese: ice cream

  1. I’m afraid that if it were too “goaty” that I would be a bit turned off. Not quite a fan of strong goats cheeses. Tournesol honey is partially crystallized naturally and might help with the setting time.

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  2. love the goat cheese we have good ones here from the Loire. Ice cream will have to try it;..

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  3. I love goats cheese but not as ice cream I am afraid.
    You could also think of an dessert, fruit or otherwise than contains champagne, banyuls, port.

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  4. Nom ..nom…nom…sounds fab….mmmmmm

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  5. Apparently..cheddar cheese ice cream is most popular in the Philippines ….could be good…they like it! And D will….ha ha!

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  6. I love honey and I love goat’s cheese. For me, the jury is out on the combination in an ice cream. Sometimes, goat’s cheese can be a bit overwhelming, I think. However, I’m more than willing to give if a try if you want!!

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  7. Sounds delicious! Might be interesting to consider adding another flavour like walnut or maybe even the tang of cranberry?

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  8. yummy I shall try this

    Liked by 2 people

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