opened my eyes to dark spicy chocolate. They have a great cookbook that’s I’ve used many times. This recipe is an adaptation of an adaptation from Jeni’s. Is that better named a mutant? First of all, the website Hungry Girl Por Vida has a great name – Hungry Girl For Life, that’s me, too. The recipe is for Raspberry Goat Cheese Ice Cream, and it appears to be a bucket of pink creamy goodness. I decided to mix it up a little by following Jeni’s basic approach using starch and cream cheese to make a goat cheese ice cream and then making a raspberry swirl from macerated and crushed berries with sugar and Cointreau. So far so good.
For the Ice Cream Base
2 cups whole milk
4 teaspoons corn starch
1 cup heavy cream
2/3 cup sugar
dash salt
5 tablespoons cream cheese
4 ounces soft goat cheese
For the berry swirl
2 pints raspberries
1/4 cup Cointreau
1/2 cup sugar, separated
- Make a slurry of 1/4 cup milk and the cornstarch in a small bowl. In a saucepan add the rest of the milk, cream, sugar and salt; whisk over medium hear until it starts to simmer. Add the cornstarch mix and keep whisking over medium to medium low heat for about 5 minutes until it thickens. Be careful, it boils over easily!
- Put the cream cheese and goat cheese in a large heat proof bowl. Add a cupful of the hot milk mix to the cheese and whisk to soften, begin to combine. Add more and more of the hot milk until you have combined it all and it is smooth. Cover with saran and chill.
- Pour 1 pint berries into a bowl and mash thoroughly with with fork. Add the Cointreau and 1/4 cup sugar. Mix to combine. Taste. You want this nicely sweet tart. Add more sugar to your liking. Add the rest of the berries and crush just a little with the fork so you have chunks. Chill.
- Churn the ice cream in a machine until done. Put in a container to harden. Once it has begun to set, swirl in half of the berries and return to freezer. Swirl in the other half of the berries about 30 minutes later and serve when frozen.