Lemon Curd and Goat Cheese Ice Cream Recipe
This easy homemade lemon curd and goat cheese ice cream is refreshing, creamy, tart, and as delicious as summer in a bowl.
Ingredients
- 2 Teaspoons Corn Starch
- 1 Cup Whole Milk
- 2 Cups Heavy Cream
- 1/3 Cup Sugar
- 1/4 Teaspoon Fine Sea Salt I like French Grey Sea Salt.
- 3 Tablespoons Goat Cheese Crumbles
- 1/2 Cup Lemon Curd Prepared
Instructions
- Prepare an ice bath by filling a large bowl with ice and setting a medium bowl inside it.
- In a small bowl combine the lemon curd, goat cheese, and salt and mix until the cheese has thinned out and little to no lumps remain. Place in ice bath.
- In a separate small bowl, whisk 1-2 tablespoons of milk with the cornstarch until it has dissolved, and set aside.
- In a medium sauce pan, combine cream, milk, and sugar and bring to a gentle boil. Boil for 3-5 minutes.
- Remove the mixture from heat and whisk in the milk/cornstarch mixture, and then return to heat.
- Whisk on medium heat until the mixture begins to boil. Let the mixture thicken slightly, but be careful not to scald your cream.
- Slowly stir the cream mixture into the lemon curd mixture, and stir well to combine.
- Place the combined mixture in the ice bath, and set the ice bath in your refrigerator for a minimum of 3 hours, and up to overnight.
- Freeze in an ice cream maker according to manufacturer's instructions.