Cooking with Flowers blends vibrant nasturtiums with soft, creamy goat cheese for an ice cream that's by turns grassy, peppery, and sweet.
Tips: This recipe requires you temper eggs, which isn't foolproof, but the more thoroughly you beat the egg yolks, and the slower you mix the warm milk in, the better off you'll be. Make sure all ingredients are at least room temperature before beginning. Trying to temper fridge-cold egg yolks rarely goes well.
Tweaks: The best goat cheese for this ice cream is the soft, creamy kind, usually sold in logs or little round pats.
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Reprinted with permission by Miche Bacher. Copyright © 2013. Published by Quirk Books. Available wherever books are sold. All rights reserved.
- Yield:makes about 2 quarts
- Active time: 30 minutes
- Total time:Overnight, for freezing
- 1 cup (8 ounces) soft goat cheese
- 1 1/2 cups milk
- 2/3 cup sugar, divided
- 6 egg yolks
- Pinch sea salt
- 1/3 cup nasturtium flowers, finely chopped
Put goat cheese in a large (3-quart) heatproof container that has a lid.
In a medium saucepan over medium heat, warm milk and stir in half the sugar. Simmer until sugar dissolves. Meanwhile, whisk yolks with the remaining sugar and salt in a heatproof bowl. When the milk has absorbed all the sugar—but before it comes to a boil—begin to temper your eggs by slowly pouring half the warm milk mixture over the yolk mixture while whisking vigorously. Then slowly pour the egg-milk mixture back into the saucepan, whisking vigorously. Heat mixture until it coats the back of a spoon and the temperature reaches 165°F on a candy thermometer.
Slowly pour mixture over goat cheese, whisking to fully dissolve and incorporate it. Fold in chopped flowers and chill mixture for at least 4 hours and up to overnight. Freeze in an ice-cream maker according to manufacturer’s instructions. Let ice cream sit at room temperature for about 15 minutes before serving.