Spring is almost here. We test out this coconut, goats cheese and honey ice cream: tangy, rich and plant based, full of good fats and with a rich honey flavour. Serve immediately with toffee nuts and fruit or store in the freezer for up to three months. For a milder flavour, reduce the goats cheese by half and up the coconut cream.
- 4 large egg yolks
- 1/8 teaspoon fine sea salt
- 2/3 cup fresh goat cheese (we recommend a mild tasting goats cheese)
- 1 1/4 cups coconut cream (300 mL)
- 1/2 cup honey
- 1 1/4 cups coconut milk
Place the softened goat cheese in a medium bowl, and gradually whisk in the cream until smooth (Note: be careful not to over-whisk and make whipped goat cheese butter). Place a strainer over the bowl and set aside.
Place the egg yolks in another medium bowl set on a damp kitchen towel. In a medium, heavy-bottomed saucepan, heat the coconut cream with the honey and salt until steamy and hot, stirring frequently. Don't let the mixture simmer or boil as this could cause the cream to curdle. Slowly pour the hot coconut cream into the egg yolks, whisking constantly. Return the mixture to the pot and cook over a low flame, stirring constantly, until the mixture thickens slightly. Immediately strain into the goat cheese mixture.
Place over an ice bath and stir until cold. Ideally, cover and chill the mixture overnight. When the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions. Scrape the ice cream into a jar or pan, cover with a piece of plastic wrap or parchment paper pressed directly to the surface of the ice cream, and freeze until firm, 3 hours or up to a month or two.
Recipe by Bonjour Gourmet, modified by CILK Beauty