Blue Velvet's goat cheese ice cream

Time 20 minutes
Yields Makes about 1 quart
Blue Velvet’s goat cheese ice cream
(Gary Friedman / Los Angeles Times)

In a small bowl, whisk together the goat cheese and corn syrup until combined and smooth. Set aside.


In a small saucepan, bring the cream and milk to a boil over high heat. Remove from the heat. While the cream mixture is coming to a boil, whisk together the egg yolks and sugar in a mixing bowl.


Whisk one-fourth of the hot cream mixture into the eggs to temper them. Whisk in another quarter of the cream mixture, and then add the egg mixture to the cream in the saucepan. Continue to cook over low heat, stirring constantly, until the cream mixture thickens enough to coat the back of a spoon. Be careful not to overcook, or to cook at too high a heat, or the eggs will scramble. Immediately remove from the heat and strain, using a fine-mesh strainer, into a bowl set over a larger bowl of ice water.


Add the goat cheese mixture to the bowl and stir to combine, allowing the entire mixture to cool.


Freeze the goat cheese base in an ice cream machine according to the manufacturer’s instructions. This will keep for 1 week frozen.

From Blue Velvet.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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