Ice cream. I love it. It’s cold, it’s creamy, it’s delicious. I guess it was inevitable that I’d start making my own eventually. I finally bought an ice cream maker in June and have been making one or two batches a week since then.
I love being able to make flavors that aren’t necessarily available in stores, with fresh ingredients of my choosing. While the absence of some of the gums and stabilizers used in commercial ice cream means that the mouthfeel isn’t always what I’m used to, the way homemade tastes is far superior and infinitely more satisfying than store-bought.
As you can probably imagine, I’ve been spending a lot of time on Pinterest. The variety of flavors and styles is totally inspiring, so I Pin and Pin and Pin until it’s time to go buy the ingredients and get to work.
A couple of weeks ago, I came across a recipe for Green Tomato Marbled Goat Cheese ice cream here:
I couldn’t stop thinking about it. I love goat cheese and have an affinity towards mixing sweet and savory, even if the combination sounds a little weird. I don’t know that I’m ever going to hit the Gilroy Garlic Festival and try garlic ice cream, though…I’m actually a pretty picky eater, and that would just be going too far.
Thursday night was the night. I picked up the green tomatoes at the farmers’ market last weekend and had the rest of the ingredients in my kitchen already.
The green tomatoes were chopped and cooked down into a jam with sugar, lemon juice, and a little cardamom.
Milk, cream, and sugar were heated, egg yolks were tempered and added, and the mixture was cooked into a custard, then poured over crumbled goat cheese to make the ice cream base.
Then it was time to be patient as everything chilled out in the refrigerator. I left the green tomato jam and the dairy mixture in the fridge all night, because all those steps above took a while, it was getting late, and my kitchen was getting hot. This morning, I put the dairy mixture into my ice cream maker and let it do its thing. I swirled (or attempted to swirl) the jam into the soft mixture, and let it freeze all day.
Finally, it was time to sample my creation. The goat cheese made this my richest and creamiest batch yet. There is a slight cheesecake flavor to the base and the green tomato jam is a little tangy (I was worried it would taste too tomatoey and added more sugar than the recipe called for…I think I would have liked it better without the extra sweetness) and reminds me of a very mild apple butter.
I would definitely make this again, but I think it would also be delicious with plum butter, tart cherry preserves, or roasted and salted cashews.