Pink Peppercorn and Goat Cheese Ice Cream

Pink Peppercorn and Goat Cheese Ice Cream

Recipes by Rj of Urban Table
Photo Styling & Art Direction by Traci of Urban Table
Photography & Art Direction by Heather of Heather Gill Photography
Pink Peppercorn Goat Cheese Ice Cream by Modern Day Forager

A sweet  indulgence!  Goat cheese and pink peppercorns are the perfect match for our MDF wheelhouse.  They fit the criteria of being out of the box, something we would want to make over and over again and something we would want to serve and share with everyone.

When thinking about this recipe we had a lot to consider, first, we needed a goat cheese that would not be overly  strong, but something light and delicate, a mild cheese that still could hold its own, yet, still had some zip and tang.  For us, it had to taste like a rich and creamy cheesecake.

Pink Peppercorn Goat Cheese Ice Cream by Modern Day Forager

Next, we added  pink peppercorns, which by the way, are not really peppercorns at all, they are dried pink berries from a rose shrub.  Who knew?  These lil pink pods are packed with spicy floral notes that add real depth to the ice cream, and a little bit of attitude and at the same time add some bite and chew.

To push it over the edge and make it MDF worthy, we went all out and added lil chunks of rich honey comb to really make this icy goodness stand out,  and with that, we just knew, we had to add the addition of  drizzled honey into the ice cream mix, for a sweet mouth feel and a sweet finish, and boy oh boy, this sweet freeze will surly keep you coming back for more.

Honey Comb by Modern Day Forager

 Ingredients:

  • 4 ounces good quality fresh goat cheese, crumbled
  • 2 tablespoons honey
  • 1 tablespoons pink peppercorns, coarsely ground (we use mortar and pestle)
  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 6 large egg yolks
  • 1/4 cup honey comb, diced
  •  3 tablespoons honey (local if possible)

Directions:

  1. Place goat cheese, honey and peppercorns in a large bowl and set aside.
  2. In a medium saucepan, warm the milk and sugar.
  3. In a medium bowl, whisk together the egg yolks.
  4. Slowly pour some of the warm milk mixture into the egg yolks, constantly whisking, to temper the eggs.
  5. Return the mixture to medium heat and continue whisking until the mixture thickens and coats your spatula well, pour it through a sieve onto the goat cheese, honey and peppercorns, stir until the cheese is melted and smooth.
  6. Stir until cool over an ice bath or chill the mixture thoroughly in the refrigerator.
  7. Freeze it according to your ice cream maker’s manufacturer’s directions.

Transfer to a freezer safe storage bowl, stir in honey comb pieces, and drizzle honey and combine, then cover and freeze for at least 2 hours.

Pink Peppercorn Goat Cheese Ice Cream by Modern Day Forager

Modern Day Forager

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