Today, even though I didn’t find anyone to have dinner with me, I made goat cheese and roasted garlic ice cream. I had it with lamb and while it went well with the meat, a little bit of it went a long way. I’m not sure what I’m going to do with the quart of it in my freezer. Even though there was an entire head of garlic in the recipe, I couldn’t taste it. If I decide to make this again (very slim chance) I think I’ll use more garlic. The lavender added a nice herby flavor that played off well with the lamb.
Goat Cheese & Roasted Garlic Ice Cream
6 oz goat cheese, crumbled
1 cup goat milk
2 cups heavy cream
3 Tbs honey
1 head of roasted garlic
1 tsp lavender buds (optional)
Puree garlic, honey, lavender and milk in blender. Add crumbled cheese and cream. Stir well and pour into ice cream maker according to the machine’s instructions.
Crafty Cookery 