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Serve this with any dessert to give a fresh kick! Expressly created for Chef Peter Max Rubin's Sweet Cornmeal Cake.

Chevre Ice Cream

  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Dessert
  • Serving Size: Yield 3 cups
Ingredient Description:
2 c. whole milk

1 c. cream

1 tsp. kosher salt

1 tsp. vanilla extract

8 large egg yolks

3/4 c. sugar

4 oz. chevre (the generic term for goat milk cheese), broken into small pieces

In a 2-qt. sauce pan with slide nonstick, add the milk, cream, salt and vanilla and heat until 150ºF/66ºC (until steam comes off the top). 

In a stainless bowl, add the yolks and sugar.  Whisk vigorously until the mixture is thick and frothy (about 3 minutes). 

Add 2 oz. of the warmed milk into the eggs while whisking.  Add another 2 oz. of milk while whisking.  Pour the milk mixture back into the saucepan and place over medium heat.  Whisk constantly to make sure the bottom doesn’t burn.  

When the mixture is 150ºF/66ºC (see a puff of steam), or the mixture coats the back of a spoon, remove from heat and place mixture in a clean bowl. 

Immediately whisk in the chevre, one piece at a time, making sure the first piece is melted before adding more (so the cheese doesn’t separate). 

Cool the mixture completely in the refrigerator (about 4 hours) or until it is 40ºF/4ºC or less.

Churn in your ice cream maker according to manufacturer’s directions.  Freeze churned ice cream for at least 4 hours.

Serve with Chef Peter Max Rubin's Sweet Cornmeal Cake and Blackberry and Honey Coulis for the perfect late summer dinner dessert!