Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Reduction

Best Lick! 2008 Ice Cream Contest Entry #15

Original Ice Cream Flavor: Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf

Ice Cream Chef: Meg

What inspired this recipe? This ice cream was inspired by a peach, goat cheese, and salted pistachio salad that I had at the All Seasons Bistro in Calistoga, CA a few weeks ago.

Tastetester comments and full recipe after the jump. Take a look, then vote here!


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Tastetester Comments: Those things don't sound like they do together but they balance each other out perfectly.

Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Reduction
Serves 6

Prep Time: 30 minutes
Cook Time: 20 minutes
Freeze Time: 30 minutes and 30 minutes and 30 minutes (depends upon your machine)

Ingredients
1 cup unshelled pistachios
2 large peaches (pureed)
7 ounces fresh goat cheese
1 ounces fresh ricotta
1 1/2 cups whole milk
1/2 cup sugar
6 large egg yolks (whisked)

2 teaspoons salt, divided

Reduction
2 cups high quality balsamic vinegar
2 bay leaves
1/8 teaspoon fresh ground nutmeg

Preheat the over to 350F.

Place the pistachios on a small cookie sheet and roast for 10-15 minutes.

Puree the peaches. Add the pureed peaches, goat, and ricotta cheese into a large mixing bowl. Place a small strainer over the bowl.

Remove the pistachios from the over and cool them. Crush them in a food processor with the teaspoon of salt. Add to the cheese and peaches bowl.

Add the egg yolks and pinch of salt to a small mixing bowl and whisk until throughly mixed.

Add the milk and sugar to a small saute pan (I prefer my 8" cast iron saucier) and heat until small bubbles form at the edge of the pan. Pour the milk and sugar mixture into the small mixing bowl with the yolks, stirring constantly. I almost always have someone help me with this but when alone I use a lighter saucier. Mix throughly.

Add the milk, sugar, and egg mixture back into the saucier and turn on a medium low flame. Stir constantly until the mixture thickens and thickly coats the back of a spoon. Turn the heat off and pour the mixture over the peaches and cheese bowl and mix throughly.

Cool the mixture in the refridgerator for 30 minutes. Make according to your ice cream maker's directions.

Balsamic Bay Leaf Reduction

Add the ingredients to a small saucier. Stir over medium high heat until it reduces by half or until it coats the back of a spoon. Remove the bay leaves and pour over the ice cream.

Scoop the ice cream into a bowl and drizzle the balsamic reduction over the ice cream.

Serve with a dry sparkling wine.

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Contest Information

Go here for the full scoop on the Best Lick! 2008 contest, including prizes, rules, and entry form. Submission closes the evening of August 18th. Get your ice cream maker going!

The Best Lick! Ice Cream Contest: 2008 Edition

The Entries So Far

Here's a list of all the entries so far. Click the thumbnail to go to the entry.

Roasted Apricot Ice Cream with Almond Praline Ripple
Chocolate Gelato with Salted Caramel Pecans
Coconut Peach Ice Cream with Toasted Almonds
Cinnamon Raisin Bagel Ice Cream
Blueberry Brie Tart Ice Cream
Grape Ice Cream
Basil Infused Ginger and Cinnamon Ice Cream
Rosemary-Lime Sparkle Ice Cream
Mango Lassi Frozen Yogurt with Pistachio Biscotti Bits
Visions of Sugar Plum Ice Cream
Cherry Cheesecake Ice Cream
Apple Chardonnay Ice Cream with Bulgarian Sheep Cheese
Mint Raspberry with a Chocolate Swirl
Spice Cream with a Twist
Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Reduction

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.