I knew it! Science has finally given me an excuse for being bad at sports. All of them. Science says: we are not like all the other animals. All we are good at doing is long-distance running thanks to tendons and hairlessness (I’m gleefully ignoring this), and being smart enough to know how to make ice cream thanks to wicked smart brains.
If I quit trying to occasionally swim faster, this isn’t resignation. I’m just at peace with evolution and nature, is all, because, sharks! Fast! Am I right or am I right?
This isn’t my first time at the Goat Cheese and Chocolate Rodeo. Ever since, I’ve wanted to do it again and add berries. I thought about cupcakes. I thought about cheesecake. I thought about layer cake. And then I thought, those things are MAD HARD sometimes.
So, ice cream it was. No flour sifting, no toothpick testing, no pan buttering. Just some berry roasting, chocolate chopping, minor heating and whisking. No big deal at all.
This recipe from Jeni’s Splendid Ice Creams is smart in a couple of ways: starch and corn syrup. Starch thickens things up without using egg yolks; egg impacts flavor (this isn’t always a bad thing, just… Different). The second smart trick? Using corn syrup for part of the sugar requirements, to keep this thing from freezing rock-hard.
Like I said… Smart. Jeni is smarter than sharks, for sure.
…And this ice cream was excellent, if I do say so myself. Sweet juicy berries and tangy goat cheese are spectacular enough, and the crunch and big flavor of dark chocolate? Man. It goes from good straight to over-the-top delicious. I think you should make this.
P.S. Science, please find a way to excuse my being bad at other things… Like small talk and remembering to feed parking meters.
Goat Cheese, Blueberry and Chocolate Chunk Ice Cream
(adapted from Jeni’s Splendid Ice Creams at Home via Epicurious)
2 cups whole milk (I used 2%)
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup (about 4 ounces) fresh goat cheese
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup
2 cups fresh blueberries
1 tablespoon sugar
Juice of 1/2 lemon
4 oz. quality semisweet chocolate, chopped
Combine 2 tablespoons of the milk with the cornstarch and whisk to thoroughly combine. In a large bowl, mix together the goat cheese, cream cheese and salt until smooth.
In a large saucepan, bring the rest of the milk, the cream, the sugar and the corn syrup to a boil over medium-high heat and continue boiling for about 4 minutes. Remove the pot from the heat and gradually whisk in the cornstarch mixture, then return to heat, bring it back to a boil and cook until thickened, for about another minute or so. Remove from heat and whisk this hot mixture slowly into the goat cheese/cream cheese mixture until the cheeses are melted and mixture is smooth. Cover with plastic wrap and chill for at least a few hours in the fridge.
To roast blueberries, preheat the oven to 450 degrees. Toss berries with sugar and lemon juice and spread in a single layer in a baking dish. Roast for 15 minutes or so, stirring occasionally, until bubbly and syrupy. Transfer the berries and their juices to a small container, cover with plastic wrap and chill in the fridge, along with the ice cream mixture.
When both the ice cream mixture and berries are thoroughly chilled, churn the ice cream mixture using your ice cream maker’s instructions. Stir in the chopped chocolate, followed by the blueberries and their syrup, and chill in freezer until firm.
Makes a very generous quart.