Strawberry + Chèvre Ice Cream
I’m excited to partner with Local Roots to bring you original recipes featuring their farm-to-home produce. This new Atlanta-based app allows you to order produce and goods directly from local farmers and have it delivered to your home. The strawberries in this recipe comes from Red Earth Organic Farms in Zebulon, Georgia and the chèvre is from Calyroad Creamery in Sandy Springs, Georgia.
Strawberry ice cream has been one of my favorites since I was a child. And while I love a good, classic flavor, I also like keeping things interesting! Goat cheese (chèvre) and strawberries are such a wonderful, tangy combination, but they almost always end up on salads around here. Somehow ice cream came to mind, and I’m oh so glad it did! All of the familiar strawberry goodness is in there with a little more depth and range of flavors. I used honey as an additional layer of flavor, but sugar works just fine if you’d rather mellow it out a bit. I adapted this recipe from Laura Chenel’s honey chèvre ice cream recipe and the strawberry ice cream recipe from Molly Moon’s cookbook.
- 1/2 lb strawberries
- 1/4 + 1/8 c honey, divided
- 2 c cream
- 1 c whole milk
- 3-5 oz plain chèvre (fresh goat cheese)
Ice cream will store in the freezer for at least a few weeks (or as long as any other ice cream usually does in your freezer).
I made this recipe moderately sweet. For a sweeter product, increase to 1/2 c total honey and/or sugar.
You can play with the ratio of cream to milk, but I don't recommend going below 1 c cream for the sake of a smooth texture. You can swap out all 3 c of dairy for half and half.
Substitute 1 cup of honey roasted strawberries for an even deeper strawberry flavor (with or without the balsamic would be good)!
Swap honey for granulated sugar 1:1.
You can add 1 tsp vanilla extract after the base is cooled if desired.