Honey Goat Cheese Ice Cream with Strawberry Champagne Shrub Swirl by Hannah Spiegelman

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Honey Goat Cheese Ice Cream with Strawberry Champagne Shrub Swirl by Hannah Spiegelman

Ice Cream Base:
1 1/2 cups milk
2 cups cream
4 oz. goat cheese
1/2 teaspoon lemon juice
1/2 cup sugar
1/4 cup glucose
1/4 cup honey 
2 teaspoon tapioca starch

Shrub Swirl:
3/4 cup frozen strawberries 
1/4 cup champagne vinegar
1/2 cup sugar 

Directions for the Base:

  1. Mix the tapioca starch with 2 tablespoons of milk to make a slurry and set aside. 

  2. Crumble up the goat cheese in a small bowl, add the lemon juice, cover and set aside. 

  3. Place the cream, milk, glucose, honey, and sugar in a large saucepan over medium high heat and cook, whisking occasionally, until it comes to a full roiling boil. 

  4. Remove from heat and mix in the slurry.

  5. Pour into a metal or glass bowl and set in an ice bath. 

  6. When the base is cool to the touch, whisk in the goat cheese and then put base in a blender. Blend together for about a minute, until smooth. 

  7. Strain base and put in the refrigerator for 4 hours to overnight. 

  8. Churn the base according to your ice cream machineā€™s instructions.  

  9. Layer the shrub swirl in between layer of the ice cream in a freezer-proof container. Extra shrub can be used to top the ice cream for serving. 

Directions for the Swirl:

  1. In a saucepan, make a simple syrup with the sugar and 1/4 cup water.

  2. When the sugar is dissolved, add in the frozen strawberries. 

  3. Cook for a couple minutes until the strawberries get really soft and the syrup turns red. Add in the vinegar.

  4. Simmer for 10 minutes and then blend together with an emersion blender. 

  5. Pour shrub into a glass jar, let it cool, and place it in the refrigerator until use.