Side Pannel
Honey-Thyme & Blackberry-Goat Cheese Swirl Ice Cream
Honey-Thyme & Blackberry-Goat Cheese Swirl Ice Cream
- Recipe Submitted by Cassata on 09/20/2014
Category: Frozen, Cheese, Berries
Ingredients List
- 1 cup whole milk
- 2 cups heavy cream
- 6 large sprigs fresh thyme (approximately 4”³ long)
- 4 egg yolks
- 3/4 cup honey
- 2 pints of blackberries
- 1 1/2 cups of sugar
- 3 tbsp of creamy goat cheese
Directions
1. Mix blackberries and sugar together in a bowl. Cover and let sit for an hour, then macerate until blackberries have been crushed as much as possible. Push through a sieve and stir in goat cheese.
2. Combine milk, cream, and thyme in a heavy saucepan. Bring to a boil, then remove from heat, cover, and let sit for 20 minutes, the strain out thyme sprigs.
3. Whisk egg yolks together. Temper by whisking in warm cream mixture, a spoonful at a time, until you”™ve added about a cup of the cream. Whisk in honey, then scrape the warmed egg mixture into the original saucepan. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
4. Refrigerate mixture until chilled ”” ideally overnight. (If you aren”™t going to bother with the swirl, mix the blackberry and goat cheese directly into the custard before you chill it. If not, keep it chilled separately.) Process in your ice cream maker as per the manufacturer”™s instructions. When ice cream is finished churning, add a layer to the bottom of a large tin. Add a drizzle of the blackberry”“goat cheese syrup, then lightly swirl in with a chopstick or knife. Add another layer if ice cream and repeat. Continue until all the ice cream is in the tin.
2. Combine milk, cream, and thyme in a heavy saucepan. Bring to a boil, then remove from heat, cover, and let sit for 20 minutes, the strain out thyme sprigs.
3. Whisk egg yolks together. Temper by whisking in warm cream mixture, a spoonful at a time, until you”™ve added about a cup of the cream. Whisk in honey, then scrape the warmed egg mixture into the original saucepan. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
4. Refrigerate mixture until chilled ”” ideally overnight. (If you aren”™t going to bother with the swirl, mix the blackberry and goat cheese directly into the custard before you chill it. If not, keep it chilled separately.) Process in your ice cream maker as per the manufacturer”™s instructions. When ice cream is finished churning, add a layer to the bottom of a large tin. Add a drizzle of the blackberry”“goat cheese syrup, then lightly swirl in with a chopstick or knife. Add another layer if ice cream and repeat. Continue until all the ice cream is in the tin.
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