Ginger-Chèvre Ice Cream
This recipe, inspired by one in David Lebovitz’s book The Perfect Scoop (Ten Speed Press, 2007), compensates for the addition of dense, tangy chèvre by calling for milk instead of cream in the base.
Makes about 3 cups
Makes about 3 cups
- 2 cups whole milk
- 1 1-inch piece fresh ginger, sliced into thin coins
- 8 ounces fresh goat cheese
- 5 egg yolks
- ⅔ cup granulated sugar
- ¼ teaspoon sea salt
- ¾ cup candied ginger, roughly chopped and shaken in a sieve (to get rid of extra sugar)
- Heat milk and fresh ginger in a medium saucepan over medium-low heat until steaming but not simmering, 3 to 5 minutes. Turn off heat, cover, and steep for at least 1 hour. Crumble goat cheese in a medium bowl and set aside.
- Whisk egg yolks, sugar, and salt in a medium bowl for about 1 minute, until mixture is silky and light yellow.
- Strain milk (discarding ginger) and return pot to medium-low heat, stirring occasionally, until steaming and warm but not simmering, 3 to 5 minutes.
- Whisk about ⅓ of the warm milk into the egg mixture until combined. Add egg mixture to the remaining warm milk and stir to combine. Cook, stirring constantly, for 5 to 7 minutes, until custard thickens and coats a spatula.
- Strain custard through a sieve into the bowl with the goat cheese. Whisk mixture until goat cheese melts and custard is smooth. Transfer to a lidded container, cover, and refrigerate at least 4 hours or overnight.
- Pour chilled custard into the chilled bowl of your ice cream maker and process according to the manufacturer’s directions. About halfway through churning, add candied ginger. Finish churning, then transfer to a lidded container, cover, and freeze for at least 2 hours or overnight. Soften at room temperature for about 5 minutes before serving.
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