Goat's Cheese Ice Cream & Liquorice Sauce Recipe

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil).

Blend goat cheese

While milk is warming, place 6 oz soft goat cheese in a blender or food processor with 1 tablespoon honey, 1/2 tsp vanilla extract, 1/4 tsp fine sea salt, and optional 1/2 tsp lemon zest. Blend until very smooth and nearly lump-free.

Temper yolks

In a medium bowl, whisk 4 egg yolks with 2.5 tablespoons granulated sugar until pale and slightly thickened. When milk is steaming, slowly pour about 1/3 of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper them.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining milk/cream. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon (temperatures: 175–180°F / 79–82°C). Do not let it boil.

Finish base

Remove the custard from heat and immediately whisk in the blended goat cheese mixture until fully incorporated and smooth. Taste and adjust sweetness or salt if needed. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any remaining solids for an ultra-smooth texture.

Chill

Cool the mixture to room temperature, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight. For quicker chill, place the bowl in an ice bath and stir occasionally until cold.

Churn

Churn the chilled base in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Harden

Transfer churned ice cream to a lidded container, press a piece of parchment or plastic directly on the surface to minimize ice crystals, and freeze for at least 2–4 hours to firm up before serving.

Dissolve liquorice

Place 75 g black liquorice pastilles (or chopped liquorice candy) and 1/4 cup water in a small saucepan over low heat. Stir frequently until the liquorice dissolves and the mixture begins to blend into a smooth syrup (about 4–6 minutes).

Make sauce

Once dissolved, add 1 tablespoon light corn syrup (or glucose) and 1/2 cup heavy cream. Increase heat slightly and simmer gently, stirring constantly, until the sauce is smooth and slightly thickened, about 3–5 minutes. Do not boil vigorously.

Finish sauce

Remove from heat and whisk in 1 tablespoon butter and 1/8 tsp fine sea salt until glossy. Taste and adjust salt or cream to balance intensity. If sauce is too thick when cold, thin with a tablespoon of warm cream or water.

Cool

Let the sauce cool to warm or room temperature before serving. It will thicken as it cools. The sauce can be refrigerated in an airtight container for up to 1 week; warm gently before use.

Scoop: Remove ice cream from the freezer about 5 minutes before serving to soften slightly for easy scooping.

Plate: Place one or two scoops of goat's cheese ice cream in chilled bowls or dessert glasses.

Sauce: Spoon warm or room-temperature liquorice sauce in a thin stream over the ice cream. Use as much as desired — the liquorice is intensely flavored and a little goes a long way.

Garnish: Sprinkle roughly chopped toasted pistachios over the ice cream and drizzle 1 teaspoon honey. Finish with a few fresh thyme leaves or mint for aroma and color.

Serve immediately: The contrast of tangy, creamy goat's cheese ice cream with the sweet, aromatic liquorice sauce and crunchy pistachios is best enjoyed immediately.