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