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Lavender, honey, and goat cheese ice cream is my kind of dessert. It's intriguingly floral (meaning, not too much!), not too sweet and delightfully tangy. I'm not one for overly sweet things.
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Ingredients - No-churn goats cheese, lavender and honey ice cream:
- Make ready 8 ounces - sweetened condensed milk (chilled for 12 hours in fridge)
- Make ready 4 ounces - goats cheese
- Give 2 teaspoons - honey
- Require 1 teaspoon culinary dried lavender
- Take 1 cup heavy whipping cream
I used egg yolks to improve the texture and add creaminess. Scotch Whiskey goes brilliantly with the ingredients used in this ice cream so it's well worth adding. This goat cheese ice cream is a little bit different. The ingredients are so simple, the texture is so unique, and the flavor is extremely special!
No-churn goats cheese, lavender and honey ice cream instructions:
- With an electric whisk, whip the sweetened condensed milk with the goat cheese and honey till well blended
- Add in the dried lavender
- In a separate bowl, whip the heavy whipping cream until stiff peaks form
- Gently fold the whipped cream into the goat cheese mixture until well blended but retain airiness
- Pour mixture in tin and freeze for 4-5 hours
I mentioned this goat cheese and honey ice cream when I told you about my trip to Kansas City. It was creamy, sweet, and fresh. Use a light-colored honey and fresh, mild goat cheese here; I like Cypress Grove's Ms. Natural and Sierra Nevada's fresh chèvre the best. For churning the ice cream, I have and highly recommend the ice cream maker attachment for.
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