Milk Chocolate Goat Cheese Ice Cream with Ganache Fudge Chunks.
My adoration of goat cheese apparently knows no bounds.
I shoved it inside of ice cream.
It’s not weird, I swear.
It’s not like chunks of goat cheese. The goat cheese is melted into the cream base and we go from there. See? It’s not so bad.
OH. And it’s melted with tons of rich chocolate.
This makes me feel good about myself.
I’ve been inspired to make goat cheese ice cream for what seems like ever – after having a version of Jeni’s ages ago. Best ice cream on the planet, according to me. Have you been?
Okay. If not… you should probably have a pint delivered to your door. Because you can do that these days. Hello, 2014. I like you.
So here’s the deal.
This… tastes… like… CHEESECAKE. Chocolate cheesecake, to be exact. It’s super tangy yet sweet and wonderful. It reminds me of a chocolate cheesecake that my aunt used to make back in the day.
And it’s studded with fudgey chocolate ganache chunks. All I did was whip up some ganache, chill it until firm, scoop up mini “truffles” and throw them in the ice cream mid churn.
A milk chocolate ice cream with dark chocolate fudge.
This is just one of many in a long line of chocolate ice creams that Eddie deems abnormal and then starts shouting WHY CAN’T YOU JUST MAKE REGULAR CHOCOLATE ICE CREAM?!
Because I can’t. I just can’t. Because I say so. Because it’s too boring.
This is as close to boring as we’re going to get – plain old chocolate ice cream but stuffed with goat cheese and fudge chunks.
It’s as close to nontrashy as I come.
- 8 ounces goat cheese, at room temperature
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon corn syrup
- 2 ounces milk chocolate, chopped
- ganache fudge chunk
- 8 ounces semi-sweet chocolate
- 3/4 cup heavy cream
- Allow the goat cheese to sit at room temperature for an hour or two so it softens. Once it’s soft, add it to a large bowl and whisk it until it’s somewhat creamy. This will take a few minutes.
- Add the heavy cream, milk, sugar, cocoa and corn syrup to a large saucepan and heat over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then reduce the heat to low, Whisk in the chopped chocolate and remove it from the heat. Pour it over the goat cheese while whisking. Stir and whisk until the goat cheese melts completely into the cream – this will take about 5 minutes or so, but no little white chunks should remain. Place the bowl in the fridge to chill for an hour or two.
- To make the ganache fudge, add the chocolate to a large bowl. Heat the heavy cream over medium-low heat in a saucepan until it’s just bubbling along the edges. Pour it over the chocolate and let it sit for 1 minutes, then whisk continuously until a thick ganache forms. Press a piece of plastic wrap directly on top of the surface and refrigerate until thick and chilled, about an hour.
- Remove the ice cream base from the fridge and churn according to your ice cream maker directions. I use the attachment on my kitchenaid and churn for about 25 minutes. The last 5 minutes, remove the ganache from the fridge and spoon chunks of it into the ice cream. Pour the ice cream into a freezer safe container and add a few more ganache spoonfuls where ever you wish. Cover the ice cream and freeze for 4 to 6 hours before serving.