What do you serve for dessert in a cheese-and-wine bar? If you want to stick to the theme, how about a honey and goat’s cheese ice cream?
Savoury and sweet rolled into one – perfect as a dessert or in a cone to take away. Or at least, that’s the theory.
Cheese ice cream is a touch more adventurous, though. I had a look online and saw some recipes that I could adapt to create my own honey and goat’s cheese.
I combined a whole small soft goat’s cheese with 250ml of crème entière. Separately, I mixed 300ml of whole milk and about 150ml of honey over a medium heat.
I used a lavender honey to add an extra je ne sais quoi.
I poured the milk mixture over four large egg yolks, mixed them and brought them to 170°C. Then I combined all the ingredients together and left the mixture to cool, before churning in an ice cream maker.
It took 24 hours to set fully – I guess that’s because of the honey.
What does it taste like? Well, upfront you get the taste of the honey, and the goat’s cheese comes through at the end.
I’m tempted to make it all over again with a more mature goat’s cheese, rather than the young, fresh one I used this time. I think that would give it a more goaty flavour.
“Upfront you get the taste of the honey, and the goat’s cheese comes through at the end”
I’ve also had some other ideas for cheese- and wine-themed ice creams, so I’ll give those a try in the coming months as we prepare to open the business next spring.
I’ll let you know how I get on. And, of course, feel free to share any ideas you might have…