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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

  1. 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).
  2. In a stainless bowl, add the yolks and sugar.  Whisk vigorously until the mixture is thick and frothy (about 3 minutes).
  3. 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.
  4. 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.
  5. 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).
  6. Cool the mixture completely in the refrigerator (about 4 hours) or until it is 40ºF/4ºC or less.
  7. Churn in your ice cream maker according to manufacturer’s directions.  Freeze churned ice cream for at least 4 hours.
  8. Serve with Chef Peter Max Rubin's Sweet Cornmeal Cake and Blackberry and Honey Coulis for the perfect late summer dinner dessert!