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



  • 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 drizzled in end product


  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


Coddled Eggs with Bacon and Chevre


Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

We are always looking for different ways to cook eggs.  While preparing for this post, I was reminded of an old legend I learned while in culinary school.

The folds in a chef’s toque represented the number of ways to prepare an egg.  This 100-pleat white hat was only reserved for the heads of the most knowledgeable and regarded chefs who had mastered their craft.

While attending school you are taught to be the best, hone and ply your skills, master every method of cooking and honor your craft.  A pledge of sorts, that defines you.  So for me, it starts with eggs.

Today we chose coddled eggs.  The egg is slowly and gently immersed into the water just below boiling point.  This recipe will also allow you to add just about anything from your pantry or garden to the ramekin or jar you use for the process.

Thomas Keller who is big muckety muck around here at Modern, he does a version at Bouchon with potato puree, earthy mushrooms and fresh baby spinach that would blow your mind.

Doing this week on breakfast cookery took me back to my strong commitment to my profession and why I am honored to be a chef today.  Hats off to eggs!


Coddled Eggs with Bacon & Chevre

2 Tbl. plus 2 tsp. unsalted, room temperature butter

4 eggs

4 tsp. heavy cream

¼ cup cooked, diced bacon

¼ cup crumbled goat cheese (we like Vermont  Butter and Cheese Company, Chevre)

4 tsp. scallions thinly sliced (we like sliced on the bias)

salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Boil a pot of water. (We used a teapot)
  3. Butter bottoms and sides of 4 ramekins (5 to 6 oz.) with 2 tablespoons of butter.
  4. Put ½ teaspoon piece of butter in bottom of each ramekin.
  5. To each ramekin add 1 egg, 1 teaspoon of cream, one fourth of the bacon, one fourth of the cheese, 1 teaspoon of scallions, salt and pepper to taste.
  6. Cover each ramekin with foil.  Place each in a baking dish and then fill dish with boiling water half way up the ramekins.

Bake until whites set and yolks are runny, about 20 minutes.  Garnish with additional scallions.

Serve immediately.



Modern Day Forager