Dear SOS: Chef Kris Morningstar does a goat cheese ice cream at Blue Velvet. I would love to see a recipe for that!
Dear Dante: For some, the perfect way to end a meal is with dessert; for others, cheese. Why settle for one? At Blue Velvet, the goat cheese ice cream is served with a beet financier cake, but it would work wonderfully paired with fresh strawberries or poached pears. It’s also great on its own, maybe as an appetizer or as a dessert-cheese course.
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.
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