Goat's Cheese Ice Cream Recipe

Warm dairy

In a medium saucepan, combine whole milk and 3/4 of the heavy cream. Warm over medium heat until just below simmering (steam and tiny bubbles form at the edge), about 5–7 minutes. Do not boil.

Whisk yolks and sugar

While the milk warms, whisk the egg yolks with the granulated sugar in a heatproof bowl until smooth and slightly pale, about 1–2 minutes.

Temper eggs

Slowly ladle about 1/3 cup of the hot milk into the yolk mixture while whisking constantly to temper. Then gradually whisk the tempered yolks back into the saucepan with the remaining warm milk/cream mixture.

Cook custard

Return the pan to low–medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (about 170–175°F / 77–80°C). This takes roughly 4–6 minutes. Do not boil or let it scramble.

Incorporate goat cheese and remaining cream

Remove the custard from heat. Whisk the soft goat cheese in a bowl until smooth. Gradually whisk the warm custard into the goat cheese to combine, then whisk in the remaining 1/4 cup heavy cream, vanilla extract, and sea salt until fully emulsified and smooth.

Cool and strain

Pass the mixture through a fine-mesh sieve into a clean container to remove any lumps. Cover with plastic wrap pressed onto the surface to prevent a skin. Chill in the refrigerator until completely cold, at least 4 hours or preferably overnight.

Churn

Once thoroughly chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency, usually 20–30 minutes.

Harden

Transfer the churned ice cream to a freezer-safe container, press a piece of parchment directly onto the surface to minimize ice crystals, close the lid, and freeze until firm, at least 4 hours.

Prepare liquorice infusion

Place the liquorice candy/pastilles and 1 cup water in a small saucepan. Warm gently over low heat, stirring, until the liquorice dissolves into the water, about 5–8 minutes. If using chewy candy, break into small pieces first to help dissolve. Do not boil vigorously.

Sweeten and thicken

Stir in the caster sugar until dissolved. Mix the cornstarch with 1 tablespoon cold water to make a slurry, then whisk the slurry into the warm liquorice liquid. Continue to gently simmer for 1–2 minutes until slightly thickened to a syrupy consistency.

Finish sauce

Remove from heat, stir in the lemon juice and butter until glossy and smooth. Taste and adjust: if too intense, add a splash more water; if too sweet or flat, a few drops more lemon juice will brighten it. Let cool to room temperature — it will thicken further as it cools.

Optional strain

If there are any undissolved fragments, pass the sauce through a fine-mesh sieve to yield a smooth pourable sauce suitable for drizzling.

Spoon or scoop goat's cheese ice cream into chilled bowls or glasses.

Warm a few tablespoons of the liquorice sauce if refrigerated (briefly in a microwave or in a warm water bath) until pourable but not hot. Drizzle 1–2 tablespoons of liquorice sauce over each serving — adjust to taste.

Finish with a sprinkle of chopped toasted pistachios and a mint leaf if using. Serve immediately.