Goat Cheese Brownie Ice Cream

Goat Cheese Brownie Ice Cream

Indulge in a dessert that’s equal parts creamy, tangy, and decadent—this goat cheese ice cream swirled with chunks of fudgy brownies turns the ordinary into something unforgettable. It’s custard-rich, vanilla-kissed, and just begging to be scooped.

Ingredients

• 1½ cups whole milk
• 2 vanilla beans, split lengthwise
• 6 large egg yolks
• ¾ cup sugar
• 7 ounces fresh goat cheese
• ½ cup crumbled, chilled brownies

Instructions

1. Set up an ice bath: Fill a large bowl with ice and have a medium bowl that can sit inside it ready, along with a fine mesh sieve. This will be used to cool the custard later.
2. Warm the milk: In a small saucepan over low heat, gently heat the milk with the split vanilla beans. Meanwhile, whisk the egg yolks and sugar together in a medium bowl.
3. Combine milk and eggs: When the milk just starts to cling to the sides of the pan, gradually whisk it into the egg mixture in small amounts to create a smooth custard base.
4. Cook the custard: Return the mixture to the saucepan and stir over low heat, being careful not to overheat or scramble the eggs. The custard is ready when it’s thick enough that you can draw a letter on the back of a spoon.
5. Add goat cheese: Crumble the goat cheese into a bowl. Pour the hot custard through a sieve over the cheese and whisk until smooth. Remove the vanilla beans. (Tip: Rinse and dry the pods, then store them in a container of sugar for future use.)
6. Cool the custard: Place the bowl over the ice bath and whisk to stop the cooking. For a perfectly smooth texture, blend with a food processor or immersion blender if needed. Cover and refrigerate until chilled to 40°F (about 12 hours).
7. Freeze and add brownies: Process the custard in an ice cream maker following the manufacturer’s instructions, folding in the chilled brownie crumbles at the end.