Monday, July 2, 2012

Lemon Chevre Cheesecake Ice Cream with Berry Coulis Swirl

Monday, July 2, 2012
 So This recipe isn't diet.  Not even kind of.

But it is perhaps some of the creamiest, most indulgent ice cream I've ever eaten (that wasn't chocolate).  It's been calling to me from my freezer for days.....

I'm bringing it to our family 4th of July pool party. 

Anywho.  I could go on and on and on about the deliciousness of this ice cream but I won't.  I'll just give you the recipe and threaten you with a spatula to your throat STRONGLY ENCOURAGE  you to make it post haste.










First of all, it's made with an interesting ingredient.  Goat cheese.  Don't run away!!  It works in this!  In fact it gives it a remarkably sophisticated flavor.  I used Lemon Chevre in this recipe, however if you can't find Lemon Chevre OR if you don't like the texture of Lemon Chevre (because it has some lemon zest in it) then get good 'ol fashioned goat cheese.  Still delicious.  It will be the difference between lemon cheesecake and plain.





Lemon Chevre Cheesecake Ice Cream with Berry Coulis Swirl
(adapted from Epicurious)

Ice Cream:
2C plus 2TBSP Whole Milk
1TBSP plus 1tsp cornstarch
4oz Lemon Chevre goat cheese
2oz 1/3 less fat cream cheese (or whole fat - both work)
1/4tsp sea salt
1 1/4C heavy whipping cream
1/4C corn syrup

Berry Coulis:
2pt berries (any kind, blueberry, blackberry, raspberry.....)
1/4C sugar
2TBSP water

First, make your coulis.  Place the berries, sugar and water in a small saucapan and cook till berries cook and start to release their juices.  This may take 5 to 10 minutes.  Set aside and let cool.  When the coulis has cooled a little, pour the mix into a blender and puree.  Pour through a tight mesh sieve to remove the seeds.  Place in a container and cool in the fridge.

Next make your ice cream base.  Combine 2TBSP milk and cornstarch in a small cup or bowl and whisk with a fork till smooth.  Set aside.  In a stand (or hand) mixer combine the goat cheese, cream cheese and salt and cream till smooth.  In a large saucepan, combine the 2C milk, heavy cream, sugar and corn starch and heat over medium high till it reaches a rolling boil.  Boil for 4 minutes.  Add cornstarch slurry and heat an additional minute stirring constantly.  Pour the cream into the goat cheese mixture and slowly mix with a paddle attatchment until it comes together.  It will start to thicken.  Hand whisk the mixture to remove any last lumps (this step is important for a super smooth consistency).  Pour the mixture into a ziplock bag and submerge in a large bowl of ice water.  Let stand till completely chilled (about 30 minutes).  When chilled freeze in an ice cream maker according to manufacturers instructions.

Now it's time to create the swirl.  Spoon 1/3 of ice cream into a freezer safe container.  Next add some coulis.  About 2-3 TBSP should be enough.  You want a generous thin layer, but you don't want this to become a cream berry soup.  Take a chocpstick, skewer, or knife and make swirly patterns with it in the ice cream.  Next add another 1/3 ice cream.  Repeat coulis step.  Put the remaining 1/3 on top.  Don't swirl (unless you really think you have to....it's easy to get swirl crazy).  Your going to have lots of coulis left.  Think of it as an excuse to make more deserts needing coulis.  Can't argue that logic.

Freeze over night.  (I know...killer)





But I swear, it's worth the wait.  So good you'll want to break your diet for it.  I know I have many many many many maybe once....or twice...  I don't keep count.

Perfect for a 4th of July pool party!!  :)






3 comments:

Julye said...

hmmm looks so good !

Julye said...

hmmm looks so good !

crumbsoflove said...

Sounds awesome! I am so not afraid of goat cheese in my ice cream!!!

 

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