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Blue Velvet's goat cheese ice cream

Blue Velvet's goat cheese ice cream
Gary Friedman / Los Angeles Times

Dear SOS: Chef Kris Morningstar does a goat cheese ice cream at Blue Velvet. I would love to see a recipe for that! Dante Hill Los Angeles Dear Dante: For some, the perfect way to end a meal is with ... Read more

Total time: 20 minutes, plus freezing time | Makes about 1 quart
  • 4 ounces goat cheese
  • 3 tablespoons corn syrup
  • 2 cups heavy cream
  • 1/2 cup milk
  • 4 egg yolks
  • 1 cup sugar

Step 1In a small bowl, whisk together the goat cheese and corn syrup until combined and smooth. Set aside.

Step 2In 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.

Step 3Whisk 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.

Step 4Add the goat cheese mixture to the bowl and stir to combine, allowing the entire mixture to cool.

Step 5Freeze the goat cheese base in an ice cream machine according to the manufacturer's instructions. This will keep for 1 week frozen.

Note: From Blue Velvet.


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