Sep 15, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Beet & Goat Cheese Ice Cream

Beet & Goat Cheese Ice Cream.

Ice cream base, beet compote and wine reduction.

 

Yield: 9-12 servings

Ice Cream Base: 

  • 8.5 oz/242 g whole milk
  • 24.5 oz/696 g heavy whipping cream
  • 6 large egg yolks, whisked
  • 8 oz/227 g granulated sugar
  • ¼ tsp sea salt

1. Combine milk and cream in a medium saucepan and slowly bring to 160°F. Turn off the heat and slowly add all other ingredients. Stir until smooth. Strain through a fine- mesh sieve.

2. Refrigerate until base registers 40°F.

Beet Compote: 

  • 16.5 oz/467 g peeled beets (3 medium), cut into small pieces
  • 5 oz/142 g granulated sugar
  • 2 oz/57 g goat cheese

1. Cook beets and sugar over medium heat until fully broken down (this can take up to 1 hour), stirring periodically to avoid burning.

2. Transfer beets to a blender and blend until smooth. Cool to room temperature. 

3. Blend beets and Ice Cream Base in blender until smooth. Add goat cheese and pulse until incorporated. Strain through a fine-mesh sieve to remove any chunks.

Wine Reduction:  

  • 8 oz/227 g Tempranillo wine
  • 8 oz/227 g granulated sugar

Place wine in saucepan over high heat. Slowly add sugar while stirring and cook until reduced to a syrup (take cold spoon and dip the back into the reduction, let cool to room temperature and test between fingers for the correct consistency). Allow to cool.

Assembly:

Freeze Beet & Goat Cheese ice cream in an ice cream maker according to manufacturer’s instructions. Drizzle with Wine Reduction right before serving.

 


Click here to read more about this and related recipes in the article "Made to Order: A La Minute Desserts Are the Trend Du Jour."

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