GOAT CHEESE ICE CREAM | with Salted Pistachio Brittle
For the Ice Cream
4 large egg yolks
3 ounces mild goat cheese, softened
1 1/4 cups heavy cream
1/4 cup light-colored honey
1 1/4 cups whole milk
Place the softened goat cheese in a medium bowl, and gradually whisk in the cream until smooth (being careful not to over-whisk and make whipped goat cheese butter). Place a strainer over the bowl and set aside.
Place the egg yolks in another medium bowl set on a damp kitchen towel. In a medium, heavy-bottomed saucepan, heat the milk with the honey and salt until steamy and hot, stirring frequently. Don't let the mixture simmer or boil or the acids in the honey could cause the milk to curdle. Slowly pour the hot milk into the egg yolks, whisking constantly. Return the mixture to the pot and cook over a low flame, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and/or registers 170oF on an instant-read thermometer. Immediately strain into the goat cheese mixture.
Place over an ice bath and stir until cold. Ideally, cover and chill the mixture overnight; this allows the milk proteins to relax and makes for a smoother ice cream. When the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions. Scrape the ice cream into a jar or pan, cover with a piece of plastic wrap or parchment paper pressed directly to the surface of the ice cream, and freeze until firm, 3 hours or up to a month or two.
For the Brittle
Nonstick vegetable oil spray
1 cup sugar
1/2 cup light corn syrup
1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
1 tablespoon unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
Coarse gray sea salt (such as fleur de sel or sel gris)
A candy thermometer
Line a rimmed baking sheet with parchment paper; spray with nonstick spray and set aside. Whisk sugar, corn syrup, and 3 tablespoons water in a medium saucepan. Stir over medium heat until sugar dissolves. Fit saucepan with candy thermometer, bring mixture to a boil, and cook until thermometer registers 290°, 3-4 minutes.
Using a heatproof spatula, stir in pistachios, butter, and kosher salt (syrup will seize initially, but will melt as it heats back up). Continue to cook syrup, stirring often, until thermometer registers 300° and pistachios are golden brown, 3-4 minutes. Caramel should be pale brown (it will darken slightly as it cools). Sprinkle baking soda over and stir quickly to blend caramel thoroughly (mixture will bubble vigorously).
Immediately pour caramel onto pre- pared baking sheet and, using a heat- proof spatula, quickly spread out as thin as possible. Sprinkle sea salt over and let caramel cool.
Recipe | Sunday Suppers + Christina Liva
Photos + Styling | Karen Mordechai