Fresh Peach Goat Cheese Ice Cream Recipes

SIMPLY PERFECT FRESH PEACH ICE CREAM

Steps:

• Peel the peaches, if desired, or scrub well and leave the peel on. Cut the peach flesh from the stone and place into a blender or food processor. Blend until the fruit is mostly pureed, with just a few visible pieces.
• Measure out 1 1/2 cups of the puree and pour back into the blender (you can use any left for other purposes). Add the whipping cream, the half and half cream and the sugar and blend until the ingredients are well mixed. Remove to a glass measuring cup or bowl. Cover and refrigerate until well chilled, 4-8 hours.
• Add the chilled peach-cream mixture to your ice cream maker and process according to manufacturer's instructions. Transfer to a freezer container and freeze for at least several hours to ripen.

FRESH PEACH & GOAT CHEESE ICE CREAM

Steps:

• To peel peaches, bring a pot of water to a boil. Score a shallow X in the bottom of each peach. Lower into the boiling water and let simmer for 30 seconds, then transfer with a slotted spoon to an ice bath. When the peach is cool enough to handle, peel of the skin.Cut peaches in half and remove pits, then coarsely chop the rest of the peach. You should have about 2 cups of chopped peach.In a blender or food processor, combine peaches, sugar, lemon juice, and extracts and pulse until finely chopped. If using guar gum (which will improve the texture and longevity of the ice cream), whisk guar gum with a tablespoon of sugar and then add it to the blender with everything else.Add cream and goat cheese and pulse a few more times on low speed until mixture is smooth (if you mix it less you'll have a chunkier ice cream; blend longer for a smoother, more uniform final product). Just take care not to blend it too much, or your cream may whip itself into peach-flavored butter.You can churn this ice cream immediately or chill for a few hours to bring the temperature of the base down which will help the ice cream freeze faster.Pour into ice cream machine and churn according to manufacturer's instructions. When it reaches the consistency of soft serve, transfer to a freezer storage container. Press a layer of parchment onto the top of the ice cream, then cover and freeze overnight until firm.

GOAT CHEESE ICE CREAM

Steps:

• Warm the milk and sugar in a medium saucepan. While the milk is warming, crumble the goat cheese into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the goat cheese. Keep stirring until the cheese is melted, then stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Mix the cheese course and dessert by serving Goat Cheese Ice Cream with Honey and Walnuts. Toast some very delicious walnut halves (see page 13) and let cool. To serve, drizzle a scoop of Goat Cheese Ice Cream with strongly flavored honey (I like chestnut or lavender honey). Scatter the toasted walnut halves over the top.

GOAT CHEESE ICE CREAM WITH FENNEL, LEMON AND HONEY

Steps:

• Put the milk, sugar, lemon zest, fennel seeds and salt in a medium saucepan. Bring to just under a simmer over medium-high heat, stirring occasionally to prevent scorching, then turn heat to low.
• Place egg yolks in a small bowl. Slowly whisk 1 cup of the hot milk mixture into the yolks to temper them. (This keeps the yolks from curdling.) Whisk yolk mixture back into the remaining milk in the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, 5 to 8 minutes. Turn off heat and whisk in the goat cheese.
• Pour ice cream mixture into a bowl and set in an ice bath until completely cool, about 30 minutes. Alternatively, cool mixture in the refrigerator for several hours.
• Churn mixture in an ice cream machine according to manufacturer's instructions, usually about 30 minutes. At this point, the ice cream will still be somewhat soft. Transfer about 1/2 cup at a time to a storage container, drizzling a little honey over each addition.
• Cover container and freeze for at least 4 hours, until firm, before serving. (Freezing the ice cream overnight is recommended.) Serve in bowls with blueberries, if using.