Fresh Goat Cheese Sorbet
This recipe was adapted from Jeni’s Splendid Ice Creams at Home. Author Jeni Britton Bauer owns superb ice cream shops in Columbus, Ohio. Serves 8
2 cups whole milk
1 Tbsp. plus 1 tsp. cornstarch
6 oz. (about 3/4 cup) Capriole fresh goat cheese
½ tsp. kosher salt
⅔ cup sugar
3 Tbsp. agave nectar (use the light variety) or golden syrup
1 tsp. lemon zest
Combine 2 tablespoons of the milk with cornstarch in a small bowl to make a slurry.
In another bowl, combine chèvre with cream cheese and salt.
Bring remaining milk to a boil with the sugar and agave nectar. Boil for 4 minutes (don’t let the liquid boil over).
Whisk in the cornstarch slurry and bring liquid back to a simmer. Cook mixture for an additional 2 minutes to ensure that it has emulsified.
Remove milk mixture from stove and pour it slowly into the bowl with the goat cheese mixture, whisking to combine them. If bowl wobbles, place a damp towel under it for traction.
Once all ingredients have incorporated, set bowl in an ice bath to cool. (To make the ice bath, place ice and water in a mixing bowl that is larger than the bowl you are cooling.)
Once the mixture is at or below room temperature, refrigerate it overnight. Wonderful served with fresh berries!
The following day, or up to 2 days later, run the mix through an ice cream maker, following the manufacturer’s directions, until it is frothy and thick.
Transfer the sorbet to another container and freeze for at least 2 hours before serving.
To make scooping easier when serving, let the ice cream scoop stand in hot tap water for several minutes first, and between scoops, too.