Goat cheese-blueberry ice cream recipe
- Dish type
Goat cheese adds texture and creaminess to this unique blueberry ice cream sweetened with lavender honey for extra flavour.
1 person made this
- 250ml whole milk
- 100g caster sugar
- 1 tablespoon lavender honey
- 120g soft goat cheese
- 475ml double cream
- 350g fresh blueberries
- 2 tablespoons water
- 1 tablespoon lavender honey
MethodPrep:20min ›Cook:20min ›Extra time:8hr freezing › Ready in:8hr40min
- Heat milk, sugar and 1 tablespoon lavender honey over medium-high heat and bring to the boil. Stir until honey and sugar have dissolved, about 1 minute. Set aside to cool briefly.
- Place goat cheese in a bowl and pour lukewarm milk mixture on top. Stir until smooth. Mix in cream. Refrigerate 8 hours to overnight.
- Combine blueberries, water and 1 tablespoon lavender honey in a saucepan over medium-low heat and slowly bring to the boil. Simmer for 15 minutes until most of the liquid has evaporated. Mash berries with a wooden spoon until mixture resembles chunky jam. Refrigerate 8 hours to overnight.
- Pour goat cheese mixture into an ice cream maker and freeze according to manufacturer's instructions until it starts to thicken, about 10 minutes. Add blueberry mixture a little at a time; continue freezing, about 10 minutes more. Transfer to an airtight container and freeze until firm, about 4 hours.
- Remove from freezer 20 minutes before serving.
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Blueberry & Goat Cheese Ice Cream
Something you may not know about me? I wanted to be a chef when I first graduated college. Every day after class I would come home, flip on the cooking channel and soak up all the lessons that Ina, Giada and Tyler Florence were sharing, then I’d host dinner parties for my friends and practice all my newfound skills.
After graduating, Sunday dinners became a bit of a ritual with Rob and I since his job in investment banking left nearly zero time for us to hang out during the week. I’d spend my mornings researching recipes online, browsing through cookbooks and scribbling down ideas that popped into my brain. I have to admit, I cooked some pretty time-intensive, fancy stuff back in the day.
I was writing a cooking blog, My Culinary Quest, and finally decided to enroll in culinary school. Yup, you heard right. If you weren’t aware, culinary school is really freaking expensive, so instead of jumping in at Le Cordon Bleu or The Art Institute, I went with El Centro, the community college in downtown Dallas. I figured at $125 a class it’d be a good place to decide whether or not this was a career path I actually wanted to move forward with. One semester later, I had killer knife skills and had learned so much, but also realized that chef life wasn’t for me. Still, it was such an incredible experience and I’m so glad I did it!
So, why the hell am I telling you all this? Because as of late, my inventive, crazy creative meals have gone to the wayside. I still love to cook, but for the most part, the meals I cook now are a lot easier, don’t take as much time and aren’t nearly as inventive as my early days.
But lately, I’ve been feeling a little bit more creative in the kitchen. Remember last month when I made that delicious spicy coffee and chocolate chip ice cream? If you don’t, you should check that one out too and go ahead and whip up a batch. I had a blast doing it and right after that batch was done, I whipped up a more creative flavor that popped into my head while stirring coffee beans into heavy cream.
I immediately googled it and of course, it’s been done before, but oh my! Guys, this flavor is so good — sophisticated, flavorful, not overly sweet and simply gorgeous. Plus, I love purple.
I’m glad life has slowed down a bit so I can find joy in things like cooking again. It’s fun to get creative and create new things, isn’t it? If you’ve never tried your hand at making ice cream, it’s actually pretty easy, I promise! Just buy an ice cream maker, set aside the time and follow the instructions and before you know it you’ll be wondering if you should open your own ice cream shop.
On that note, it’s time for me to hit the yoga studio again, because ice cream is not health food— the one and only downside to this frozen treat.
Salmon with Goat Cheese and Blueberry Sauce
Salmon – Just grill or prepare your salmon as usual. We grill our salmon on medium-high heat on foil, skin side down for 6-10 minutes. Then, when you remove the salmon from the foil, the skin comes off with the foil for easy serving and clean up.
Combine all ingredients in a heavy saucepan. Bring to a boil on high heat, stirring occasionally. Once it hits a boil, reduce it down to medium-low heat and simmer until thickened, about 20 minutes. Cool slightly before pouring over salmon. Add to salmon to taste. I don’t drench it, but have it as a nice topping. I hope my picture is helpful in determining the amount. You will have left over sauce, so you could probably cut this recipe in half, depending on how many people you are serving. The recipe might be perfect for 8…that’s just a guess though.
Goat cheese: Sprinkle crumbled goat cheese on top of salmon and blueberry sauce. Again, just eye ball it. You can see in my picture if you want to replicate the amount of goat cheese.
After we ate this the other night, we had plenty of blueberry sauce remaining. Here are two things we did with the remaining goat cheese and blueberry sauce:
- I made a toasted cheese sandwich on whole grain bread with the goat cheese, blueberry sauce and some basil. Yum!
- For dessert, we added a bit of goat cheese in vanilla ice cream and stirred. Then, I put the blueberry sauce on top. What a unique twist to a traditional dessert.
This post was originally written in July of 2013, but it was revamped and republished in June of 2017.
Blueberry Ice Cream
Have you ever seen fields of lavender? When we were in France several years ago I was disappointed that we didn’t get to see fields of purple but we were there too early in the year. I have seen fields of lavender in Texas at Becker Vineyards and also at Matanza Creek in Santa Rosa, California which were both breathtaking. Since purple is one of my favorite colors I wanted to try some using some culinary lavender I had bought in Austin awhile back.
I was taught years ago in school that you don’t use artificial coloring in food (I think the exception has to be decorated cookies and cakes). Green should never be used in Key Lime Pie. You know that PURPLE is my favorite color (have I said this before. ). So how am I making my purple ice cream then if I can’t use that little bottle of purple food coloring I have that I use for cookie frosting — blueberries, of course.
No-Bake Blueberry Goat Cheese Cheesecake with Gingersnap Crust
This. Dessert with a capital D.
I feel like I’ve been slipping on the dessert front these last couple months. With summer comes warmer weather, longer days, and inevitably, lighter, healthier food. Salads. Frozen treats. Cool drinks. Sure, I posted some insanely delicious cookies the other day, but it’s been a while since I posted something really indulgent. Something Dessert-y with a capital D.
Today’s post is all about indulgence. Just because it’s summertime doesn’t mean we have to skimp out on the desserts. To this cake’s credit, it’s the kind of dessert that can be enjoyed in the warmer months because of it’s cool and creamy texture. Plus, it’s a wonderful way to use up those summer berries.
As an added bonus, there’s no need to turn the oven on to make this cheesecake, as it’s completely NO BAKE. That’s right, just mix it all together and let it chill for a few hours. No finicky water baths, no disappointing cracking on the top, and no heat required. It’s a simple dessert that’s pretty damn impressive (aka: my kind of dessert).
So, why a goat cheese cheesecake? While cheesecake is traditionally made with cream cheese, I thought I’d switch it up a bit. This cake has the same creamy, smooth filling as a traditional cheesecake, but with that slight tang that comes with goat cheese. The flavour is subtle enough that it isn’t overpowering. For those of you who love goat cheese, you’ll adore this cake.
Normally I take my goat cheese in savoury form, but it’s absolutely fabulous when sweet.
The base layer of this cake is a crust made with gingersnap cookies, which enhances the tang of the cake without being overwhelming. It adds a slight bite, and the ginger flavour pairs so well with the texture and flavour of the rest of the cake.
The filling consists of just goat cheese, vanilla, whipping cream, and sweetened with a bit of honey. That’s it. Easy Peasy.
I’d say the topping is optional, but it really isn’t. It’s a classic blueberry compote made with fresh berries, and while it’s simple, it’s classic. Topping the cake with this compote lets the blueberry mixture seep into the cake itself and takes the cake from wow to WOW.
You could use frozen berries for the compote, but I highly suggest using fresh. In this recipe, I take 1/2 of the berries to make the compote, then add in the other 1/2 of the berries so it has the consistency of regular compote, but with whole blueberries added in. You don’t have to make it this way, but it does add to the texture and look of the cake.
How to make Easy Blueberry Pie with Basil and Goat Cheese
- Toss blueberries with lemon juice, cornstarch, salt, sugars, and basil. Let them sit while you prepare the dough.
- Grease a 9-inch pie pan. Place the bottom crust in the pan. Cut the top crust into seven equal strips.
- Use a slotted spoon to transfer half of the berries to the crust. Leave the juice.
- Dot half of the goat cheese on top. Layer the rest of the blueberries on top, followed by the remaining goat cheese. Dot with butter.
- Lattice the strips on the pie. If you need help, see below for more specific instructions.
- Brush the top with egg wash and sprinkle with sugar.
- Bake for 45 minutes to 1 hour until golden brown and bubbly.
- Let the pie rest for 6-8 hours before serving.
- Thyme would also be a lovely compliment to the blueberries instead of basil.
- Again, if you’re completely against using basil or goat cheese in a fruit pie, leave it out.
Lavender and Honey Ice Cream
When the mercury reaches the 30s the only thing I feel like eating is ice cream! So this bank holiday weekend, I made two types of ice cream lavender and then fig. I’m a huge lover of lavender, I think it’s both distinctive and elegant. This ice cream in my opinion is sublime! The lavender flavour is just enough to be present but not overpowering so you feel like you are eating soap. We recently visited a lavender farm near Seven Oaks and I was really inspired by the beauty of the fragrant fields and of course the abundance of lavender edible goodies. I’m still very new to ice cream making, but David Lebovitz’s ice cream recipes have so far yielded great results. My pistachio gelato which I posted earlier is his recipe as is the fig ice cream recipe to come.
125ml good quality honey
8g dried or fresh lavender flowers
375ml whole milk
Pinch of salt
375ml double cream
5 egg yolks
1. Heat the honey and 2 tablespoons of the lavender in a small saucepan. Once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
2. Warm the milk, sugar and salt in a medium saucepan.
3. Pour the cream in a large bowl and set a mesh strainer on top.
4. Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavour as possible, then discard the lavender and set the strainer back over the cream.
5. In a separate, medium bowl, whisk together the egg yolks.
6. Slowly pour the warm mixture into the egg yolks, whisking constantly to avoid scrambling, then scrape the warmed egg yolks mixture back into the saucepan.
7. 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.
8. Pour the mixture through the strainer and stir it into the double cream and whisk well.
9. Add the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath. Chill the mixture overnight in the refrigerator.
10. The next day, before churning, strain the mixture, again pressing on the lavender flower to extract their flavour.
11. Discard the flowers then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Blueberry cream cheese tart
- Place the flour, butter, and salt in a food processor fitted with a steel blade. Pulse about 24 times, then open the machine and lift a handful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture. When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Spread the fingers of one hand as if you were about to grab a large ball, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Squeeze a handful of the dough in your palm. The dough should have just enough moisture to stay together. Break the piece in half. If it seems dry and crumbly, cautiously add more water a few teaspoons at a time until you can squeeze it into a ball that will not crumble when broken apart. If your kitchen is reasonably cool, the butter was cold, and you used ice water, the dough should be at just the right stage of malleability for rolling out, and it will be easiest to work with immediately. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.
Turn the pastry dough out on a lightly floured board and shape into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then to the bottom. Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary. When the round is larger than 12 inches and about 1/8 inch thick, roll dough onto rolling pin, then unroll onto tart pan. Push dough into tart shell firmly and then freeze for 30 minutes.
Preheat the oven to 375°F. Lay a large piece of foil over the dough and press firmly. Bake the tart shell for 15 minutes, then reduce the heat to 350°F and continue to bake until it is an even golden brown, 8 to 12 minutes longer. Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon. Remove foil from dough and bake another 5 minutes until golden. Remove from oven and allow to cool completely.
To make the ganache, place the chocolate in a heatproof bowl. Bring the cream to a simmer in a small saucepan. Remove from the heat and pour over the chocolate. Let sit 1-2 minutes to melt the chocolate. Whisk together until a smooth ganache forms. If there are still bits of unmelted chocolate, microwave in 10 second intervals, whisking in between, until the ganache is completely smooth. Whisk in the butter. Spread the ganache in a thin even layer over the bottom of the cooled tart shell. Allow the ganache to set before proceeding.
Making the filling
Okay, onto the filling which is the real star of the show. We used a mixture of whole-milk ricotta and cream cheese, because we love that creamy, sweet consistency. You can substitute cottage cheese for the ricotta, and can use mascarpone or creme fraiche instead of cream cheese. These are really adaptable. Adding egg yolks not only makes the filling a little richer, but it also helps it set just a little bit so it becomes almost like a warm, delicate pudding.
So once the crepes and filling are made, it’s time to assemble the blintzes. Spoon about 1/4 cup of the cheese filling onto the lower third of the crepe, leaving a bit of space on the edges to fold. Fold the bottom edge up to cover the filling, fold the sides in, and then flip the whole thing over to seal the package, almost like a burrito.
Once filled, the blintz are crisped in a pan.
Make ahead opportunity #2:At this stage the blintzes can be refrigerated (up to 2 days) or frozen (up to a couple of months). If freezing, lay them flat, seam-side down in a ziplock bag, with parchment or wax paper between them. When ready to cook, let them defrost overnight in the refrigerator before you fry them.
Once the blintzes are filled, all that’s left is to heat up a pan with a little butter, and fry them for just a few minutes each side, until they turn crisp and golden brown. Then plate, top with the sauce and serve!
Though these taste like a really special treat, they’re easy enough for a fun, weekend breakfast any time of the year. And now we’re off to eat our blintzes and wistfully browse fancy hotel websites again…