Say Cheese: Goat’s Curd Ice Cream with Poached Pears
I have many draft blog posts in my WordPress account that will never be published because I am either not happy with the recipe, despite testing and retesting or I wasn’t happy with the photos. This is another of those recipes that needs a bit more work but time has failed me and as The Sweet Adventures Blog Hop hostess I just had to get this post out there.
Of course my theme had to be cheese. I often cook with cheese and rather than repeat something I have made before I wanted to do something a bit different this month. So I settled on cheese ice cream. I have made blue cheese ice cream before but it was one of those recipes that didn’t make it on the blog. It was OK in small quantities but needed a bit of refining before I was happy with the recipe. This could have been the month to tweak it but as I was doing my research I came across a few recipes that involved other types of cheese. Goat’s cheese or curd was an ingredient that kept popping up and being a more subtle flavour I thought this might work better as an ice cream.
This month’s hop was also a great excuse to make some cheese. There has been a bit of a cheese making drought in the last few months and this was the perfect excuse to break the drought. It is impossible to make blue cheese in less than a month but goat’s curd can be whipped up in around an hour. Decision made.
I had high hope for this ice cream, served with a poached pear it should be a match made in heaven. I have made many dishes with pear and cheese. Whether it be a salad or a tart or perhaps just sliced pear on a cheeseboard, but those dishes were all savoury. Sadly it didn’t live up to expectations. People who know me well know I’m not a fan of milk and sadly this ice cream tasted like milk to me. The flavour of the goat’s curd was subtle but was overpowered by the main ingredient – milk. The husband liked it but he loves milk and custard.
I have not been completely put off the idea of goat’s curd ice cream. If I did it again I would add more cheese and possible use some goat’s milk instead of regular milk. Or maybe I’ll just serve with a dollop of goat’s curd instead because if we’re being honest that’s what I really want. The read wine poached pear was delicious. Poached with cloves, cinnamon and tangerine peel it tasted very Christmassy so I’m thinking about turning the poaching liquid into a Christmassy sorbet.
In case you like milk and what to give this recipe a try, here is what I did. I would definitely think about adding more cheese though.
600ml whole milk
6 egg yolks
100g caster sugar
350g goat’s curd
Heat the milk in a pan until just below boiling point. Meanwhile, in a bowl, whisk the egg yolks with the sugar until pale and fluffy. Once the milk is hot enough pour over the egg yolk and sugar mixture and stir to combine.
Put the milk and egg mixture back into a clean pan and gently heat until it thickens slightly. Be careful not to over heat as the eggs will scramble.
Once thickened, remove from the heat and and stir through the goat’s curd until it is all dissolved. Add the salt and transfer to a clean bowl and allow to cool. Chill in the fridge.
Once cold, transfer to an ice cream maker and churn according to the manufacturers instructions.
- Theme: ‘Say Cheese’ – incorporate some kind of cheese, dairy or other, in your dessert
- Hostess: Nic from Nic Cooks
- Hop opens: Monday 18 November 2013, 9 am (Australian Eastern Standard Time, Sydney)
- Hop closes: Friday 22 November 2013, 11.59 pm (AEST)
How to participate:
- Make a dessert fitting the theme for the month, post your creation on your blog during the week of the blog hop.
- Visit the hostess post (on this site) when the hop opens and follow the instructions to link up.
- Hop through all the themed creations to discover new recipes and new blogs.
Remember… Only new posts which go live on or after the day the hop opens can be linked up.
Sweet Adventures Blog Hop, aka SABH, is a monthly dessert link-up. Each month there is a new theme and the hop is open to anyone who blogs recipes. SABH is run by JJ from 84th & 3rd and regular guest hostesses.
Sweet Adventures Blog Hop: How to link-up
The November hop is open for linkup until 11:59 pm, Friday 22 November [AEST Sydney time].
- Add a link to this post somewhere in your post – You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
- Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
- Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.
If you have a question or aren’t sure of something don’t hesitate to ask. For more information detailed instructions can be found here.
Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.
SABH is brought to you by 84th & 3rd and monthly Guest Hostesses. Follow on Twitter: @SweetAdvBlogHop and Facebook: /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining SABH!